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Salad

Mushroojn Catsup

A preserved mushroom condiment made by layering salt and mushrooms, mashing and stirring after hours of salt penetration.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mushroojn Catsup

Ingredients

Directions

  1. Select large, fresh mushrooms with a delicate pink fringe underneath.

  2. In a deep stone or earthen pan, layer salt and mushrooms, using 1 tumbler of salt for every gallon of mushrooms.

  3. After 2–3 hours, when the salt begins to penetrate, mash the mushrooms well with your hands and stir the mixture thoroughly.

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

Fresh mushrooms
Provide the main bulk and flavor that the salt draws liquid from to form the base.
Salt
Draws moisture out of the mushrooms and preserves the mixture while it breaks down.

The step that matters

Mashing after the salt has penetrated. Salt needs time to draw liquid out of the mushroom tissue. Mashing before the salt has penetrated leaves the cells intact, so the mixture will not break down and release its juices evenly.

“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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