Recipe The Lady’s Relish

[Morning Glory]

If you want to call this recipe 'spiced anchovy and mushroom butter’ feel free. But as its a riff on a traditional English savoury paste, The Gentleman’s Relish, I thought that The Lady’s Relish would be a convenient shorthand. The recipe for Gentleman's Relish is still top secret but its known that it contains certain spices, my guess at which are used here. Anyway - this version has a different flavour not least because in the original, the anchovies are fermented. Here the mushrooms provide a slightly ‘rounder’ flavour. I left the paste chunky because of the ways I intended to use it but if you wish you can blitz it to a fine paste which will be more like Gentlemen’s Relish in texture.

The point about this recipe is its versatility - you can simply use it spread on crackers or as a butter to top a steak. Or you can use it in soups, stews and as a pasta sauce. Also in stuffed eggs or stuffed mushrooms. So - you will see a few more recipes from me based on this! The paste will keep in the fridge for at least a week or can be frozen. Unlike Gentlemen’s Relish it needs to be removed from the fridge to become spreadable.

Ingredients

• 100g chestnut mushrooms, finely chopped
• 90g unsalted butter, softened
• A splash of brandy (optional)
• 30g tin of anchovies in oil, drained
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper

Method

1. Melt 20g of butter in a pan and gently fry the chopped mushrooms until softened. Add a splash of brandy (if using) and turn up the heat to high to ‘burn off’ the alcohol. Allow to cool.
2. Finely chop the anchovies and mix with the remaining softened butter and spices.
3. Add the mushrooms and mix well. If you wish you can now blitz the mixture to form a paste.

 

[rascal]

I make tomato relish every summer, it's nothing like this recipe. Best with cheese and crackers. I'll post my next batch.

Russ

 

[The Late Night Gourmet]

I've added Butter to the tags (I assume you want to enter this?)

 

[Morning Glory]

I've added Butter to the tags (I assume you want to enter this?)

Thanks - yes. Its a foundation from which other dishes can be made.

 

[SandwichShortOfAPicnic]

Do you think a dash of mushroom ‘ketchup’ would be a welcome addition or unnecessary?

For anyone thinking this is like tomato ketchup it’s not at all, it just uses the word ketchup in its true sense as a fermented or boiled sauce, a fairer comparison would be Worcestershire sauce, they’re not not the same flavour but the umami intensity is there.

 

[Timenspace]

What other (non dairy) fat would work in this relish, do you think?
Am tempted to try it.

 

[msmofet]

Vegan Ghee

Vegan Baking Substitutes: Butter

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

 

[The Late Night Gourmet]

I found this recpe at one of my favorite food sites:

Gentlemen's Relish Recipe

I like yours better. The mushrooms really set it apart, and I think a splash of brandy would put it over the top.

 

[Morning Glory]

Do you think a dash of mushroom ‘ketchup’ would be a welcome addition or unnecessary?

View attachment 117177
For anyone thinking this is like tomato ketchup it’s not at all, it just uses the word ketchup in its true sense as a fermented or boiled sauce.

Yes! I was thinking of revisiting this recipe anyway as it a long time since I made it. Mushroom dust made from ground dried mushrooms might be a good addition, I thought.

 

[Morning Glory]

What other (non dairy) fat would work in this relish, do you think?
Am tempted to try it.

There are alternatives as msmofet states above. It needs to be a fat which sets fairly solid so not an oil. Maybe coconut butter would work - but as I have never tried it, I hesitate to recommend it.

 

[SandwichShortOfAPicnic]

What other (non dairy) fat would work in this relish, do you think?
Am tempted to try it.

I have to use non dairy butters a lot and this one is hands down the best.
They do an unsalted version as well.
It behaves EXACTLY like butter, it’s the same consistency, same solidity at different temperature’s (ie soft at room temp and hard in the fridge), bakes well and clings to corn on the cob in the same delightful manner that butter does.

I’ve seen it on the supermarket shelves in Spain so it’s made it into other parts of Europe, might be worth looking for.

 

[SandwichShortOfAPicnic]

Yes! I was thinking of revisiting this recipe anyway as it a long time since I made it. Mushroom dust made from ground dried mushrooms might be a good addition, I thought.

That is a very interesting idea, worth a go. I guess the key will be getting it fine enough that it does not give a gritty feel

 

[Timenspace]

might be worth looking for.

Thank you, sounds amazing.
Will look for it.
Have not seen that brand around, but maybe it's just me.
Or maybe there are other products that do the same.
Have never tried vegan ghee, so that is an option too.
I do have coconut butter on hand, but I don't know how it spreads...might need to experiment a little...

 

[SandwichShortOfAPicnic]

Thank you, sounds amazing.
Will look for it.
Have not seen that brand around, but maybe it's just me.
Or maybe there are other products that do the same.
Have never tried vegan ghee, so that is an option too.
I do have coconut butter on hand, but I don't know how it spreads...might need to experiment a little...

If it’s available it might have a different name, a lot of products in the UK are available in the EU and vice versa but with different names.

 

[SandwichShortOfAPicnic]

I found this recpe at one of my favorite food sites:

Gentlemen's Relish Recipe

I like yours better. The mushrooms really set it apart, and I think a splash of brandy would put it over the top.

I’ve read a couple of other recipes since MG’s and agree the shrooms and brandy sound like a much tastier option.