Starters & Light meals
Mushroom ketchup
4
Easy
20 minutes
15 minutes
Wine/Spirit Pairing
Woolworths Hartenberg Merlot 2016
Ingredients
Method- 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
Ingredients- 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.)
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