Mushroom Catsup
Ingredients
Directions
Prepare the mushrooms
Break the mushrooms into small pieces.
Place the pieces in a deep earthen pan.
Strew ¾ pound of salt among the mushrooms, reserving some for the top.
Let the mixture sit for 2 days, stirring gently with a wooden spoon often.
Cook and strain
Transfer the mixture to a large stewpan or enamelled saucepan.
Heat the mixture slowly.
Simmer for 15 to 20 minutes.
Strain the liquid closely from the mushrooms.
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
- Large ripe mushrooms
- Provide the main body and liquid that becomes the ketchup.
- Coarse sea salt
- Draws water out of the mushrooms and seasons the mixture during the resting period.
The step that matters
Heat the mixture slowly. Heating gently lets the liquid release from the mushrooms before it is simmered, which helps the liquid stay clear and keeps the mushrooms from scorching on the bottom of the pan.
“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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