top of page

Mushroom Ketchup

Mushroom Ketchup Recipe | Corner House Canterbury


Ingredients

1⁄2 crate button mushrooms, sliced using a food processor cutter

1 x 25g tin of salted anchovies

175g sugar

200ml white wine vinegar

1⁄4 tsp flaked dried chilli

1⁄2 litre of water

250ml rapeseed oil

Salt and pepper


Preparation

  1. In a large pot fry the sliced mushrooms in a little oil.

  2. Once cooked, add the anchovies, sugar, white wine vinegar and chilli.

  3. Cook for 10 minutes.

  4. Place in a blender and add the oil and water gradually to ketchup consistency.

  5. Spoon the ketchup into sterilised bottles, seal tightly and store in the fridge.

Comments


Commenting on this post isn't available anymore. Contact the site owner for more info.

Food Service Times

Monday - Thursday: 12pm - 9pm
Friday & Saturday: 12pm - 9:30pm
Sunday: 11:30am - 8:30pm

We are closed Christmas Day

Visit our Restaurant

1 Dover Street
Canterbury
Kent
CT1 3HD

© 2025 Corner House Restaurants. All rights reserved.

bottom of page