The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Mushroom ketchup

This preserve is a very old recipe and, like all sauces, it will only improve with age. Give it at least two months before you crack open the jar. You'll need to begin this recipe a day ahead.

You'll need

675 gm large flat mushrooms, thinly sliced 30 gm dried porcini mushrooms 500 ml (2 cups) white wine vinegar 3 large golden shallots, coarsely chopped 1 garlic clove, coarsely chopped 2 fresh bay leaves 4 whole cloves 3 large mace blades (see note) ½ tsp each ground ginger and freshly ground black pepper ¼ tsp ground allspice 60 ml (¼ cup) dry sherry


  • 01
  • Place mushrooms in a large non-reactive bowl, scatter with 4½ tsp fine sea salt, mix to combine, cover and stand for 24 hours, stirring occasionally. One hour before end of salting period, combine porcini and 750ml hot water in a bowl and stand until rehydrated (1 hour), then remove with a slotted spoon (reserve soaking liquid). Process porcini in a food processor, add liquid and process to combine, then transfer to a large saucepan. Process salted mushrooms in a food processor until a smooth purée forms, add to saucepan.
  • 02
  • Process 125ml vinegar in a food processor, with shallot and garlic until finely chopped. Add to mushrooms, with bay leaves, spices and remaining vinegar. Bring to the boil over medium-high heat, reduce heat to low and simmer, stirring frequently, until mushrooms are soft and ketchup is thick (1-1½ hours). To test for correct consistency, place a spoonful onto a saucer and stand for 10 minutes. If very little or no liquid seeps from the ketchup, the ketchup is ready. Press through a coarse sieve (discard solids), then process in batches, in a blender or food processor, until very smooth.
  • 03
  • Return ketchup to a clean saucepan and bring it to the boil over medium-high heat, stirring constantly. Stir in sherry, then ladle ketchup into sterilised bottles, leaving a 2cm-gap at the top. Seal bottles, cover with water in a saucepan and simmer for 15 minutes. Cool to room temperature and store in a cool dark place until flavours develop (2-3 weeks). Serve as a condiment to roast meat.

Note This recipe makes about 750ml. Mace blades, the outer casings of nutmeg, are available from Herbie's Spices and select delicatessens.

At A Glance

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

Featured in

Apr 2010

You might also like...

Spiced mango chutney


Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites


Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits


Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.