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.
Mushroom Ketchup
Ingredients
- 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
Instructions
- 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.