This condiment is deeply rich and full of Umami. We use crimini and button mushrooms that are fermented then add shiitake mushrooms and cook with shallots and garlic in tawny port with fresh thyme; add white wine vinegar, a blend of spices and a kiss of brown sugar. It's like no ketchup you've ever had.
Give an added zing to your burger, use in a sauce to elevate a steak, or add to a stew for richness. Great in an omelet or in deviled eggs. Use as a base for your risotto or blend with ricotta cheese and toss in pasta.