Mushroom Ketchup

Chef Michelle Theron of Pierneef à La Motte—who we interview in our April/May edition of Good Taste —shares a recipe with us for Mushroom Ketchup

An extract from cookbook, Cape Winelands Cuisine, the recipe was found in an eighteenth-century Cape cookbook and has been adapted for the modern palate. The chef suggests you serve it with grilled steak or roast beef.

Mushroom Ketchup
Makes 750 ml

4 medium onions
2 Tbsp (30 ml) coarse sea salt
3 Tbsp (45 ml) olive or sunflower oil
1 kg field mushrooms or brown mushrooms, chopped
½ cup (125 ml) balsamic vinegar
1 cup (250 ml) red wine vinegar
1 cup (250 ml) sweet sherry
1 Tbsp (15 ml) brown sugar
1 Tbsp (15 ml) honey
1 sprig fresh thyme
1 sprig fresh marjoram
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) smoked paprika (optional)
2 tsp (10 ml) chopped anchovy fillets

1. Preheat the oven to 180˚C. Place the onions on the coarse sea salt on a tray and roast for 20 minutes or until tender. Chop finely.

2. Heat a large saucepan, add the oil and cook the mushrooms over high heat for 3 minutes.

3. Add the remaining ingredients, including the onions, and cook for 30 minutes over low heat.

4. Blend or chop the mixture coarsely, return to the saucepan and reduce until thick.

5. Place in sterilised jars.