Mushroom Ketchup Recipe15 August 2019 – posted in: Uncategorized


Head Chef Russell Chinn has shared with you a delicious ketchup recipe. This umami-rich recipe pairs beautifully with steak and a big glass of Nebbiolo. Enjoy!


1 Onion diced

500gm Flat Cap Mushrooms

20gm Cepes dried

60ml Red Wine Vinegar

2 tbsp  Dark Brown Sugar

2tbsp  Worcestershire Sauce

1 tsp Lemon juice

1/2 tsp Garlic powder

200ml Hot water (approx)

Salt and pepper



Rehydrate the cepes in the hot water. Sweat off the onions in olive oil, then add the slice flat cap mushrooms. Drain the cepes and add to the pot along with the garlic powder (reserve the cep water). Continue cooking until all the moisture has evaporated. Add vinegar, sugar, and cep water, then season a little. Reduce again until nearly all gone. Add worcestershire sauce, blend and pass through a chinois then correct the seasoning.

Store for 2 weeks before use.