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.

mushroom-ketchup-recipe-18th-century-cooking-youtube-eighteenth-century-cooking-old-recipe-mushroom-sauce-ketchup-made-with-mushrooms-gaps-legal-mushroom-recipe-what-to-eat-on-gaps

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

mushroom-ketchup-recipe-18th-century-cooking-youtube-eighteenth-century-cooking-old-recipe-mushroom-sauce-ketchup-made-with-mushrooms-gaps-legal-mushroom-recipe-what-to-eat-on-gaps

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

mushroom-ketchup-recipe-18th-century-cooking-youtube-eighteenth-century-cooking-old-recipe-mushroom-sauce-ketchup-made-with-mushrooms-gaps-legal-mushroom-recipe-what-to-eat-on-gaps

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

mushroom-ketchup-recipe-18th-century-cooking-youtube-eighteenth-century-cooking-old-recipe-mushroom-sauce-ketchup-made-with-mushrooms-gaps-legal-mushroom-recipe-what-to-eat-on-gaps

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.

mushroom-ketchup-recipe-18th-century-cooking-youtube-eighteenth-century-cooking-old-recipe-mushroom-sauce-ketchup-made-with-mushrooms-gaps-legal-mushroom-recipe-what-to-eat-on-gaps

Pour into a glass sealable jar.

Mushroom Ketchup

prep time: cook time: total time:

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:

How to cook Mushroom Ketchup

  1. Rub the top of the mushrooms to clean them. Do not wash your mushrooms!
  2. Roughly chop the mushrooms and add to a large pot. Add in salt and bay leaves.
  3. The mushrooms will begin reducing within a few minutes.
  4. 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.
  5. Leave the mushrooms on the counter overnight and no longer because mushrooms are a fungus.
  6. The next day, add mushrooms, chopped onions, zest of 1 lemon, grated horseradish, cloves, cayenne, allspice, and apple cider vinegar to a pot.
  7. Bring to a boil and then let simmer for 15 minutes.
  8. Let sauce cool. Put into a cloth and squeeze to strain the sauce.
  9. 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.
  10. Pour into a glass sealable jar.
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