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Mushroom Ketchup

A fermented mushroom condiment made by extracting juice with salt and boiling.

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

Ingredients

Directions

Prepare and salt

  1. Break the mushrooms into pieces.

  2. Place them in a jar and 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.

  2. Strain off the juice into a stewpan.

Boil and bottle

  1. Boil the juice 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
Release their liquid and savory flavor, which becomes the base of the ketchup.
Coarse sea salt
Draws moisture out of the mushrooms by osmosis and helps preserve the finished juice.

The step that matters

Adding enough salt to extract the juice. Salt draws liquid out of the mushrooms through osmosis. Too little salt yields weak juice and leaves the mushrooms more open to spoilage during the long rest.

“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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