Roasted Shiitake Ketchup

Name: Roasted Shiitake Ketchup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings balsamic vinegar; 4 servings black pepper; 4 servings dried porcini; 4 servings jalapeno; 4 servings mustard powder; 4 servings onions; 4 servings plum tomatoes; 4 servings sea salt; 4 servings shiitakes; 4 servings soy sauce; 4 servings sugar; 4 servings crushed tomatoes; 4 servings vegetable oil; 4 servings water; 4 servings Worcestershire sauce

Roasted Shiitake Ketchup might be just the side dish you are searching for. Watching your figure? This gluten free and dairy free recipe has 252 calories, 4g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, pepper, porcini, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Preheat the oven to 400F. Line a baking sheet with aluminum foil and brush the foil lightly with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Arrange the onion slices in a single layer on the baking sheet and brush with oil. Roast, turning the slices and moving them to different places on the pan, until the onions are deep brown on both sides, about 25 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Remove the onions as they reach doneness. Cool to room temperature.

Ingredients you will need

Onion

Brush the foil with a little more of the oil. Arrange the tomatoes, cut side down, on half of the pan and the shiitake mushroom caps, gill side down, on the other side of the pan.

Ingredients you will need

Shiitake Mushrooms

Tomato

Cooking Oil

Equipment you will use

Aluminum Foil

Frying Pan

Brush the tomatoes and mushrooms with oil. Roast until the tomatoes are very soft and the skins are shriveled and the mushrooms are wrinkled but firm, 15 minutes.

Ingredients you will need

Mushrooms

Tomato

Cooking Oil

Remove from the oven and cool to room temperature.

Equipment you will use

Oven

Meanwhile, place the dried porcini in a small bowl and pour the boiling water over them.

Ingredients you will need

Water

Equipment you will use

Bowl

Let stand until the mushrooms are softened, about 15 minutes.

Ingredients you will need

Mushrooms

Drain the mushrooms, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth. Set the soaking liquid aside. Rinse the porcini thoroughly and drain well.

Ingredients you will need

Mushrooms

Coffee

Equipment you will use

Cheesecloth

Sieve

Put them in a bowl.

Equipment you will use

Bowl

Lift the shiitakes off the baking sheet and add them to the porcini. Scrape the tomatoes and any juices on the baking sheet into a food processor.

Ingredients you will need

Shiitake Mushrooms

Tomato

Equipment you will use

Food Processor

Baking Sheet

Add the roasted onions. Process, stopping once or twice to scrape down the sides of the workbowl, until the vegetables are finely chopped.

Ingredients you will need

Vegetable

Onion

Add the crushed tomatoes, jalapeo, vinegar, sugar, mustard, salt, soy sauce, worcestershire, and pepper. Process until smooth.

Ingredients you will need

Crushed Tomatoes

Worcestershire Sauce

Soy Sauce

Mustard

Vinegar

Pepper

Sugar

Salt

Transfer the mixture to a 3- to 4-quart heavy saucepan. Stir in the mushroom soaking liquid.

Ingredients you will need

Mushrooms

Equipment you will use

Sauce Pan

Place the shiitakes and porcini in the food processor and process until very finely chopped, scraping the sides of the workbowl if necessary, to chop them evenly.

Ingredients you will need

Shiitake Mushrooms

Equipment you will use

Food Processor

Add to the tomato mixture.

Ingredients you will need

Tomato

Heat the mixture to a boil over medium-high heat. Reduce the heat to a bare simmer1 or 2 bubbles rising to the surface at a time. Simmer, stirring often, until the mixture is thick enough to mound high on a spoon, about 1 hour. Carefully watch the ketchup and dont let it stick to the pot as it thickens. Cool to room temperature. Check the seasoning. (The ketchup can be stored in a tightly covered contained in the refrigerator for up to 3 weeks.)

Ingredients you will need

Seasoning