Mushroom Catsup
Ingredients
Directions
Prepare
Cut the ends off the stalks of the mushrooms, using large, fresh ones that are not worm-eaten.
Break the mushrooms into a deep earthen pan.
Salt and rest
Strew ¾ pound of coarse sea salt among the mushrooms, reserving some for the top.
Let the mixture stand for 3 to 4 days, stirring gently every 24 hours.
Drain off the liquid.
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
- Fresh mushrooms
- Form the bulk of the ketchup and release their own liquid as they break down.
- Coarse sea salt
- Draws moisture out of the mushrooms and helps preserve the mixture during the long rest.
The step that matters
Salting and standing the mushrooms. Salt must be spread evenly through the mushrooms so they draw out liquid uniformly and resist spoilage. Gentle daily stirring keeps the salt distributed and the mushrooms from souring, so the liquid that drains off is clear and well-seasoned.
“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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