Have you heard of a mushroom ketchup recipe before? If you like mushrooms, you may have. Surprisingly, not a lot of people know this, but mushroom ketchup was one of the original kinds of ketchup out there.
Now, when we talk about mushroom ketchup we are referring to a mix of mushrooms with spices to create a thick liquid that can be used as a condiment. Not all ketchup has tomato, and this is just one of the ones that doesn’t, though you could add it.
Make This Mushroom Ketchup Recipe Any Time You Need A Tasty Sauce
So, what is mushroom ketchup?
The truth is, no one truly knows the exact recipe, and most of it comes from word of mouth. However, the important things are, knowing what mushrooms to use and what other ingredients to accompany them.
You can use mushroom ketchup as a replacement for soy, fish, or Worcestershire sauce, as a base for soups, to condiment sausage and other meats, and as a de-glaze for vegetables.
As with other recipes, this one can be altered to anything you like. Add more cooking time to make a thicker sauce, almost like a gravy. Try different spices to mimic alternative cuisine flavors. Use dry mushrooms for more umami.
What do I need to make this ketchup?
For starters, you’ll need wild or cultivated mushrooms, whichever you prefer or are in season. Some good options include shiitake, morel, black trumpet, white button, or crimini.
As for the spices, go with salt, black pepper, garlic, bay leaves, allspice, ginger, thyme, Worcestershire sauce, or apple cider vinegar. You can also include any others you like, such as soy sauce, red pepper flakes, oregano, or lime.
No matter what you like, this ketchup will turn out delicious, so feel free to experiment with your preferred spices.
Enjoy this ketchup for many months, but keep it in an airtight container and refrigerate.
5 lbs (2.2 kg) mushrooms, cultivated or wild
6 tbsp kosher salt
1 tbsp ground peppercorn
2 quarts (approx. 2L) water
2 tbsp minced garlic
2 bay leaves
2 tbsp chopped ginger
1 tsp dried thyme
10 whole cloves, toasted
1 tbsp allspice berries, toasted
2 tbsp worcestershire sauce
1 cup (240 ml) apple cider vinegar
- Crush allspice and chop cloves.
- Pulse mushrooms coarsely in food processor, do not puree.
- Using a stockpot, mix mushrooms with salt and the rest of the ingredients, except water.
- Depending on which mushroom is used, assess the amount of water. It should be enough to moisten mixture until it’s wet and slushy, may take a quart (945 ml) of water or less.
- Bring mixture to boil then turn off heat.
- Leave overnight to cool and soak.
- Drain mushrooms and liquid using a strainer lined with cheescloth.
- Once drained, squeeze cheesecloth with mushroom to get as much liquid as possible.
- Reduce liquid until you have about 4 cups remaining, or until it tastes a bit like light soy.
- Transfer into labeled container.
- Refrigerate to store.