Morel Mushroom Ketchup

Morel Mushroom Ketchup

Morel Mushroom Ketchup

This condiment is not new. It has been used for centuries and can be added almost anywhere you would use Soy or Worcestershire. It works like a flavor enhancer, offering a kick of umami where it is needed like gravies, stir-fries, stews, soups or simply drizzled over steak or lamb. This sauce offers a seriously intense mushroom flavor.


  • 3 pounds fresh picked Morel mushroom
  • 1 tablespoon of fine sea salt
  • 2/3 cup of cold water
  • 1 sweet onion – finely chopped
  • 1 cup apple cider vinegar
  • sprig of rosemary
  • 1 cinnamon stick
  • 5 cloves
  • 5 allspice berries


Wipe clean the fresh mushrooms (do not wash) and rough chop them into small chunks. toss them in a bowl with the salt. Cover and set aside. After 24 hours, transfer the mushrooms (and juices) into a saucepan. Put the rosemary, cinnamon, cloves & allspice berries in a cheese clothe sachet and tie off tight. Add all remaining ingredients plus the sachet to saucepan. Bring to boil then simmer for about an hour. With the heat turned off, I pull out the sachet and puree the remaining ingredients. Some pull the mushrooms out at his stage but I like the sauce to be thick. Turn back on the heat and reduce the overall liquid by one third. I then pour into sterilized bottles and put sealed bottles into boiling water bath for 10 minutes. You can also pressure can them at this point.

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