Poricini Ketchup / Ceptchup
The Porcini or Cep are a mushroom we’re all always looking for and rarely stumble across (unless you have secret spots). Oddly enough when you do happen to find one, you’ll often find way more than you, or even a group of 5, can eat before they go rotten.
Here’s a brilliant little recipe that allows us to store that incredible flavour to enjoy later in the year. Porcini Ketchup, also known as Ceptchup.
1 onion, diced
200g of chestnut mushrooms
400g Porcini or Cep (other wild mushrooms can be used)
50ml of malt vinegar
2 tbsp of dark brown sugar
1/2 tsp garlic powder
2 tbsp of Worcestershire sauce
1 tbsp of lemon juice, fresh
salt & Pepper
- Fry the onion for 5 minutes until nice and soft
- Add in the brown sugar and cook for a further 2 minutes until the onions begin to caramelise
- Add in all the mushrooms and cook for a further 5-10 minutes until softened well
- Add the rest of the ingredients and simmer for about 10 minutes (top up with a little water if it starts to dry out)
- Pour in to a blend (or use a hand blend) and blitz until nice and smooth
- To store for long periods of time boil the ketchup and pour in hot in to jars that have also been heated in the oven, turn the jar upside down (to steralise the lid) then let cool and store for a maximum of 6 months.
- Or use it straight away – This stuff goes incredibly well with Venison Burgers!!