Wild mushroom ketchup

A rich, fragrant and versatile use of what might be otherwise discarded and wasted. So much more than a stock. 

Use warm on mushroom toast, alongside eggs and any savoury breakfast or as a base for veggie/vegan jus, sauce or gravy. Frozen in small batches or ice cubs this can preserve this wonderful taste of the changing seasons all year round. Particularly useful for mixing with game stocks as the cold seasons progress or the essential jus with my naturally creamy vegan devilled mushrooms.

Ingredients

Mushroom waste from 1 kg field mushrooms (use whatever mushroom bits you have left the more, and wider the range, the better)  - stalk, skin and root.

1 Tsp miso paste or 1/2 tsp black garlic paste

Cornish sea salt and black pepper

A few slugs of Tabasco

A little herb, 1-2 sprigs bashed and whole

Water about a pint

2-3 tsps sugar

Method

Brown off mushroom bits in saucepan, stirring occasionally for a few minutes. Add the paste and tabasco and continue stirring on medium heat for another minute or two. The saucepan will smell pleasantly mushroomy and appetising. Add as much water as you want, using more than the amount of liquid you want to finish with. Id say just over a pint. Chuck in the bashed herbs and season well, bring to a strong simmer and add sugar. Simmer for a minimum of 10 mins, checking occasionally to keep from sticking. 

When reduced to your liking, strain and keep refrigerated or frozen. If using for a recipe, set aside the amount you want and store the rest