Wild mushrooms ketchup

• Very easy - 5 Min

INGREDIENTS (4 SERVINGS)

• 350 g tomatoes
• 200 g Borde mushrooms duxelle
• 1 teaspoon of tomato concentrate
• 3 big spoons of sherry vinegar
• 15 g honey
• 1 garlic clove
• 1 shallot
• Salt/pepper

PREPARATION

1. Wash and seed the tomatoes. Cut them in small cubes.
2. Peel the shallot and garlic clove and chop finely.
3. Heat up the olive oil, then make the shallot and the garlic sweat with the tomato concentrate.
4. Add the cube shaped tomatoes, the honey, the vinegar and salt/pepper.
5. Cook about 10 minutes and add the mushrooms duxelle.
6. Let it stew 20 minutes.
7. Attention: let the preparation rest at least 24 hours in the fridge before serving.