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Sauce

Mushroom Ketchup

A fermented mushroom sauce made by salting and boiling mushroom juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mushroom Ketchup

Ingredients

Directions

Prepare

  1. Break the mushrooms into pieces and place them in a jar.

  2. Add enough coarse sea salt to extract the juice.

Extract the juice

  1. Cover the jar and set it by the fire for 24 hours.

Boil and bottle

  1. Strain the juice into a stewpan and boil for 10 minutes.

  2. Pour the hot juice into bottles and cork them well.

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

Largest mushrooms
Provide the main flavour and the juice that becomes the ketchup.
Coarse sea salt
Draws liquid out of the mushrooms and helps preserve the juice.

“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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