Pureed mushrooms right in the sauce! A mellow tangy and savory flavor that brightens up steak, eggs, potatoes, chicken, pork, or beans. Rich reddish brown in color, with a smooth thick texture.

I got caught one morning by a post from a friend, leading me to a video on making Mushroom Ketchup. This is entirely different from this recipe - traditional Mushroom Ketchup is a thin and watery sauce that is mostly mushroom broth with some other flavors added, and vinegar to preserve it. I wanted to see if I could make something richer in flavor, thicker in substance, and a little more like the familiar red ketchup that we all know. I figured maybe there was a way to make a savory version that pulled the meaty flavor from the mushrooms while cloaking the fungusy part that I can't stand. I succeeded wonderfully, and the result is truly delicious! I named it as a steak sauce, simply because when I sampled it, I really wanted a nice medium rare steak to smother under it!

Any kind of mushroom will do, though this sauce works best with savory or meaty flavored mushrooms, not delicate or fruity flavored - I used Porcini, because that is what I had a lot of, but you can use Portobello, Oyster, Shiitake, Straw, etc.

Mushroom Steak Sauce

1 large can tomato juice
2 oz dried mushrooms plus 2 cups water, OR 1 lb fresh
1 large onion, chopped
2 large red peppers, quartered and deseeded
1 cup red wine or balsamic vinegar
1/4 tsp chili powder
1/4 tsp garlic powder
1 cup granulated sugar
1 tsp Redmond Seasoning Salt
1/2 tbsp liquid smoke
1/4 cup soy sauce
1 tsp salt (more or less)
1/4 tsp Marjoram

4 Bay leaf

Cook all but bay leaves until soft, puree, add bay leaves, and cook until thickened. Remove bay leaves, put in jars, WB for 20 min.

Makes approximately 8 cups of sauce.

A Coddiwomple Farm Original Recipe! Inspired by the Townsend Blog, recipe for 18th century Mushroom Ketchup, which was a different thing altogether from what I made.