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Mushroom Ketchup


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  • 2 pounds mushrooms* drained, trimmed
  • 1 slice fresh ginger - (abt 1/4") peeled minced
  • 5 garlic cloves minced
  • 1/2 cup white distilled vinegar
  • 1 can tomato sauce - (8 oz)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt or more


Servings 2


Step 1

* Alternate Mushrooms: Common Store Mushroom, Fairy Ring Mushroom

Puree the mushrooms, ginger, and garlic in small amounts in a blender or food processor until the mixture becomes pastelike. Place it in a heavy pot. Add the remaining ingredients and simmer uncovered for 1 hour, stirring occasionally.

Pack into hot sterilized jars. Process in a canner for 15 minutes.

This recipe yields 2 pint jars.

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