Home
Recipes
Starters & Light meals

Cauliflower-and-goat's cheese frittata

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Tuna bean salad

Great value

Tuna bean salad

Roast cauliflower, caper and tuna linguine

Roast cauliflower, caper and tuna linguine

20 minutes

Spicy fried potato shakshuka with naan bread

Brunch recipes

Spicy fried potato shakshuka with naan bread

30 minutes

Potato rösti

Breakfast recipes

Potato rösti

20 minutes

Basic frittata

Breakfast recipes

Basic frittata

10 minutes

Maple-roasted potato-and-sage open tart

Tart recipes

Maple-roasted potato-and-sage open tart

55 minutes

Potato lefse

Breakfast recipes

Potato lefse

10 minutes

Potato farl with crispy bacon and maple syrup

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Dukkah pea falafel pita pockets

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Spicy potato-and-pea parathas

Bread recipes

Spicy potato-and-pea parathas

20 minutes

Mushroom ketchup

Mushroom recipes

Mushroom ketchup

15 minutes

Load more

Mushroom ketchup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

50 g unsalted butter
2 shallots, finely chopped
6 - 8 very fresh shaggy Ink cap mushrooms, sliced (or 4 - 6 portabellini mushrooms)
125 g brown sugar
1 cup white wine vinegar
2 cups cream
2 anchovy fillets

Method

Heat the butter in a pan. Once melted, fry the shallots until golden brown. Add the mushrooms and fry for a few minutes until soft and cooked through.
Reduce the heat a little, then add the sugar and vinegar, stirring until the liquid has been mostly reduced. Add the cream and stir until the liquid has been reduced again.
Remove the mushrooms from pan and blend with the anchovies. Pass the mixture through a sieve and chill overnight. Store in an airtight jar or bottle.
Serve on toast with baby spinach and a poached egg. (Discover how to poach eggs perfectly here.)

Discover more meals on toast here.