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.
The next day, add mushrooms, chopped onions, zest of 1 lemon, grated horseradish, cloves, cayenne, allspice, and apple cider vinegar to a pot.
Bring to a boil and then let simmer for 15 minutes.
Let sauce cool. Put into a cloth and squeeze to strain the sauce.
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.
Pour into a glass sealable jar.