Mushroom Ketchup

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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

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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.