Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs edible mushrooms , chopped
- 3 tbsp salt
- 1 onion , chopped
- 2 tbsp finely ground fresh horseradish
- 1 tbsp lemon zest
- ¼ tsp cloves
- ½ tsp allspice
- ¼ cup cider vinegar
- 1 pinch of ground cayenne
Directions
Combine the mushrooms and salt. Stir, smash well, and let rest 10 minutes.
Transfer mushrooms to a non-metal container, such as a ceramic crock. Cover and let sit overnight.
Combine the mushrooms, onion, horseradish, lemon zest, cloves, allspice, vinegar, and cayenne. Bring to a simmer and cook for 15 minutes.
Drape a clean cloth over a bowl. Pour the mixture over the cloth, and squeeze to extract all the liquid. The liquid is the mushroom ketchup.