Mushroom Ketchup Recipe

I found this recipe from my new favorite show on YouTube, 18th Century Cooking. It is a GAPS Legal sauce and since many people do not tolerate tomatoes, I thought it would be a delicious option for a sauce!

I’m excited to add this sauce to many dishes!

This is Stage 1 legal on the GAPS Diet if you can tolerate the dried spices. Most can tolerate these spices unless you still have significant intestinal symptoms.

Ingredients for Mushroom Ketchup

  • 30 oz Mushrooms

  • 2 tbsp Salt

  • 4 Bay Leaves

  • 1 chopped onion

  • 1 Lemon, zested

  • 1 tbsp finely grated horseradish, fresh or prepared

  • ¼ tsp cloves

  • Pinch of Cayenne Pepper

  • ½ tsp allspice

  • ¼ - ½ cup apple cider vinegar

Directions for Mushroom Ketchup

Rub the top of the mushrooms to clean them. Do not wash your mushrooms!

Roughly chop the mushrooms and add to a large pot. Add in salt and bay leaves.

The mushrooms will begin reducing within a few minutes.

When they’ve reduced in size, add them to a glass container. Adding them to a glass container is important so they don’t take on the metal taste from the pot.

Leave the mushrooms on the counter overnight and no longer because mushrooms are a fungus.

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The next day, add mushrooms, chopped onions, zest of 1 lemon, grated horseradish, cloves, cayenne, allspice, and apple cider vinegar to a pot.

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Bring to a boil and then let simmer for 15 minutes.

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Let sauce cool. Put into a cloth and squeeze to strain the sauce.

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Save the solid pieces and dry them in a dehydrator. Once the solid pieces are dry, you can crush them and use them as a powdered flavoring or use the pieces as flavoring.

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Pour into a glass sealable jar.