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
In a large pot fry the sliced mushrooms in a little oil.
Once cooked, add the anchovies, sugar, white wine vinegar and chilli.
Cook for 10 minutes.
Place in a blender and add the oil and water gradually to ketchup consistency.
Spoon the ketchup into sterilised bottles, seal tightly and store in the fridge.
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