Mushroom Ketchup

🥘 Ingredients

• dried porcini mushrooms ¾ oz
• superfine sugar 7 ½ tsp
• light soy sauce 3 tbsp
• shiitake mushrooms 7 oz
• apple cider vinegar 2 tbsp
• olive oil 2 tbsp
• flaked sea salt 1 ½ tsp
• black pepper

1. 1

   Drain the dried porcini mushrooms , reserving their liquid, and roughly chop them.
2. 2

   Put the superfine sugar into a medium saucepan and place on medium heat. Let cook, resisting the urge to stir, for about 12 minutes , or until the sugar is a light caramel color. Carefully add the light soy sauce and 3 tbsp reserved porcini liquid and stir to combine; it will bubble and sizzle vigorously (don't worry if it seizes up a little, it will melt back down). Increase the heat to medium-high, add the shiitake mushrooms , and cook for 4 minutes , or until they have released their liquid and are well coated in the caramel. Add the rehydrated porcini and 1 cup / 240 ml of their soaking liquid, then bring to a boil and cook for 8 minutes , or until the sauce has reduced by half. Transfer the mixture to a food processor and blitz until quite smooth, about 1 minute. With the machine still running, add the apple cider vinegar , olive oil , flaked sea salt , and a good grind of black pepper and blitz for another 2 minutes , until completely smooth, then set aside to cool (you want it at room temperature).