Elf Ketchup (Ketchcup)

Recipe by Luke Jefford

Nikki & I couldn’t help but look at the bold red colour of scarlet elf cups and not think of things like ketchup. An absolutely brilliant way of preserving these fungi well beyond their season. The gelatinous nature of them, required no additional thickeners to reach that perfect ketchup viscosity.

Ingredients

• 150g Elf Cups

• 2 White Onions (Diced)

• 1 Thumb Ginger (Grated)

• 3 Garlic Cloves (Minced)

• 300g Red Wine Vinegar

• 175g Tomato Puree

• 1 Pinch Chilli Flakes

• 1 Pinch Smoked Paprika

• 200g Caster Sugar

• 1 Tbsp Honey or Maple Syrup

• 1 Pinch Citric Acid (Or Lemon Juice)

• Table Salt (To Taste)

Method

Step 1

Sweat down the onions, garlic, ginger and fungi until soft.

Step 2

Add in all other ingredients and cook on a low heat for around 1 hour. Being careful not to reduce the liquid.

Step 3

Blend your mixture until nice and smooth. Then season with salt to your tastes.

Ours lasted one year in air sealed bottles without any signs of degradation. This is entirely your own risk.