The most traditional of the ketchups, mushroom ketchup was traditionally produced in Europe to preserve the flavour of wild mushrooms long before the arrival of the tomato to Europe. Produced using cultivated and wild mushrooms and sea salt with no other ingredients
Flavour: intense umami, earthy, salty
Suggested Uses: sauces, pies, casseroles, soups, consumes, dips, condiments meat free stock, gravy, broths and Asian style dishes
