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Sauce

Mushroom Catsup

A salt‑marinated mushroom sauce made by layering, salting, mashing, and aging the mushrooms before bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mushroom Catsup

Ingredients

Directions

Salt the mushrooms

  1. Layer mushrooms in a deep earthen pan, sprinkling each layer with salt.

  2. Let sit for 2–3 hours until the salt penetrates the mushrooms.

  3. Mash the mushrooms with your hands.

Ferment

  1. Let them sit in salt for 48 hours, stirring and mashing daily.

  2. Pour the mixture into a stone jar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flap mushrooms
Provide the bulk of the liquid and savoury, umami flavour once broken down.
Sea salt
Draws water out of the mushrooms and preserves the mixture during the long salting.

The step that matters

Mashing and stirring daily over 48 hours. Salt draws water out of the mushrooms and breaks down their cell walls; regular mashing and stirring expose fresh surfaces so the salt penetrates evenly and the mixture softens and liquefies without spoiling in pockets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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