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Salad

Mushroom Ketchup

A condiment made by mixing fresh mushrooms with coarse sea salt.

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

Ingredients

Directions

  1. Gather fresh mushrooms in dry weather.

  2. Cut off the ends of the stalks and discard any worm-eaten or decayed mushrooms.

  3. Break the mushrooms into small pieces.

  4. Mix the mushrooms with ¾ pound of coarse sea salt in an earthen pan.

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

Mushrooms
Provide the bulk of the liquid and savory flavor once their juices are drawn out.
Coarse sea salt
Draws moisture out of the mushrooms and preserves them against spoilage.

The step that matters

Discarding worm-eaten or decayed mushrooms. Damaged or rotting mushrooms carry spoilage microbes and off flavors that the salt cannot fully control, so they can spoil the whole batch.

“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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