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 salt and rest.
- Coarse sea salt
- Draws moisture out of the mushrooms and preserves them during the long resting period.
The step that matters
Letting the mixture stand with salt. Salt draws water out of the mushrooms over several days; it must be stirred gently and given the full time so the mushrooms soften and release enough liquid to drain off.
“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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