Mushroom Catsup
Ingredients
Directions
Prepare the mushrooms
Collect fresh mushrooms on a dry day.
Remove the stems and any dirt from the mushrooms.
Chop the mushrooms finely and place them in a bowl.
Make the ketchup
Add coarse sea salt and spices to the mushrooms. Mix well and let the mixture sit for a few hours.
Strain the mixture to extract the liquid.
Bottle the liquid and seal it for storage.
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
- Provide the main flavour and the liquid that is extracted for the ketchup.
- Coarse sea salt
- Draws moisture out of the mushrooms and helps preserve the mixture.
The step that matters
Let the salted mixture sit. Salt needs time to draw liquid out of the chopped mushrooms. Resting the mixture for a few hours lets enough liquid form to strain off, so the ketchup is not thin or weak.
“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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