MUSHROOM KETCHUP
Steps:
- Wipe fresh mushrooms clean with a damp cloth, or brush them clean. Avoid washing them if possible; if it is necessary, swish them rapidly through a bowl of water and lift and drain them promptly. Trim off any discolored stem ends or damaged portions.
- Slice the mushrooms thinly (a food processor fitted with the thin-slicing disc makes short work of this task) and mix them thoroughly with the pickling salt in a ceramic bowl. Cover mushrooms with a cloth and let them stand 24 hours, stirring occasionally. They will become very dark (the finished ketchup will be approximately the color of black bean soup).
- At least an hour before the end of the salting period, combine the dried boletus mushrooms with the 3 cups hot tap water; let them stand, covered, until completely soft.
- Lift the dried soaked mushrooms from their liquid with a slotted spoon (this is to eliminate any grit that may be in the liquid) and place them in the bowl of a food processor or blender. Let soaking liquid settle for a minute or two, then carefully pour it over the mushrooms, stopping before any grit is poured out. Puree the soaked mushrooms, then pour the puree into a saucepan.
- Without rinsing the processor or blender container, puree the salted mushrooms; add this puree to the saucepan.
- Place about 1/2 cup of the vinegar in the blender and add the shallots and garlic ; process them to a puree. Add this puree to the mixture in the saucepan, together with the rest of the vinegar, the allspice , cloves, mace , bay leaves, ginger and pepper.
- Bring the mixture to a boil over medium-high heat, lower heat, and simmer the ketchup, uncovered, stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments of mushroom are very soft, almost jelly-like, and the ketchup is thick.
- To test for correct consistency, pour a spoonful onto a saucer and let it stand 10 minutes, with the pot off the heat; if very little or no liquid seeps from the solids, the ketchup has thickened enough. If it does not pass this test, resume the cooking for as long as necessary.
- Press ketchup through a sieve to remove the bay leaves and whole spices , then puree it again, in batches if necessary, in a blender or food processor, running the machine until the texture is velvety smooth.
- Return ketchup to the rinsed-out pan and bring it to a full boil again over medium-high heat, stirring it constantly. Stir in the sherry.
- Ladle the boiling-hot ketchup into hot, clean half-pint or pint canning jars, leaving 1/4 inch of headspace. Seal jars with new 2-piece canning lids according to manufacturer's directions and process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label and store the jars. Let ketchup mellow for a few weeks before serving it. This keeps for at least a year in a cool pantry. Recipe Source: by Helen Witty (Workman) Reprinted with permission.
Nutrition Facts : Calories 66 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 1364 mg, Sugar 4 g, Fat 1 g, ServingSize 4 cups (up to 8 servings), UnsaturatedFat 0 g
MUSHROOM KETCHUP
Make and share this Mushroom Ketchup recipe from Food.com.
Provided by Tina and Dave
Categories Sauces
Time 1h
Yield 1 bottle
Number Of Ingredients 5
Steps:
- Clean mushrooms (don't wash them!) and then quarter them.
- Put the mushrooms and all the other ingredients into a pan and bring to boil, stirring frequently.
- Cover, reduce heat, and simmer gently for 30 - 40 minutes.
- Allow to cool slightly and then liquidise in a blender.
- Return to a clean pan and bring to the boil before pouring into warm bottles,.
- Cover immediately.
Nutrition Facts : Calories 555.9, Fat 1.2, SaturatedFat 0.2, Sodium 7043.6, Carbohydrate 121.7, Fiber 3.4, Sugar 114.8, Protein 10.5
MUSHROOM CATSUP
I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word "kôe-chiap" or "ke-tsiap," meaning "brine of pickled fish or shellfish." The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe "traveled," as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. (Another theory states that British explorers first discovered the condiment in Southeast Asia.) At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeeper's Pocketbook, Mrs. Harrison recommended that the homemaker never be without it. -------------------------------------------------------------------------------- The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style (more like what we eat now); and other different types. The older recipes usually call the sauce "catsup." "Catchup" is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: "Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, (some are poisonous,) renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.
Provided by Sharon123
Categories European
Time P1DT1h5m
Yield 4 cups, approx.
Number Of Ingredients 6
Steps:
- Chop the mushrooms and place in a mixing bowl.
- Sprinkle with the salt and set aside for 24 hours.
- ,stirring occasionally.
- Drain the mushrooms and rinse in cold water.
- Place the mushrooms in a saucepan with the onion and garlic.
- Add the pickling spice and vinegar.
- Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes.
- until mushrooms are soft.
- With the back of a wooden spoon push the mixture through a nylon strainer placed over a mixing bowl.
- Return the mixture to a clean saucepan and bring to a boil.
- Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in large pot of water on rack and bring to boil.
- Simmer for 20 minutes.
- Remove bottles and tighten screw caps.
More about "mushroom ketchup recipes"
MUSHROOM KETCHUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 15Estimated Reading Time 1 minCategory Condiment
MUSHROOM KETCHUP RECIPE - LE PARFAIT
From leparfait.com
HISTORICAL FOOD FORTNIGHTLY: 1700S MUSHROOM KETCHUP
From worldturndupsidedown.com
MUSHROOM KETCHUP, STEP BY STEP RECIPE WITH PHOTO
From 1000worldrecipes.com
MUSHROOM KETCHUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM KETCHUP | EDIBLE INDY
From edibleindy.ediblecommunities.com
MUSHROOM KETCHUP RECIPES PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
MUSHROOM KETCHUP | SAUCES | QUENCH MAGAZINE
From quench.me
MAKING MUSHROOM KETCHUP (CATSUP) - VINTAGE RECIPES AND COOKERY
From vintagerecipesandcookery.com
HOW TO MAKE MUSHROOM KETCHUP: 3 MUSHROOM KETCHUP …
From masterclass.com
MUSHROOM KETCHUP RECIPE — BE WELL CLINIC
From bewellclinic.net
BEST MUSHROOM KETCHUP RECIPE - HOW TO MAKE MUSHROOM KETCHUP
From food52.com
MUSHROOM KETCHUP – TOWNSENDS
From townsends.us
MAKING MUSHROOM KETCHUP, 18TH CENTURY COOKING SERIES AT JAS.
From youtube.com
MUSHROOM KETCHUP - BIGOVEN.COM
From bigoven.com
HOW TO USE MUSHROOM KETCHUP 101 - MUSHROOM GUIDANCE
From mushroomguidance.com
NIGEL SLATER'S KETCHUP RECIPES | FOOD | THE GUARDIAN
From theguardian.com
WILD MUSHROOM KETCHUP RECIPE - FORAGER
From foragerchef.com
MUSHROOM MEATLOAF - RECIPE - COOKS.COM
From cooks.com
MUSHROOM KETCHUP + SPICED MUSHROOM POWDER - YANG'S …
From yangsnourishingkitchen.com
16 DIFFERENT TYPES OF KETCHUP (YOUR FULL LIST)
From clockworklemon.com
FIGHTING FUNGUS WITH FUNGUS: MUSHROOM KETCHUP AS FOOD AND …
From earlycanadianhistory.ca
MUSHROOM KETCHUP - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
MUSHROOM KETCHUP RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
MUSHROOM KETCHUP: THIS RECIPE IS A BLAST FROM THE DISTANT PAST
From santaynezvalleystar.com
HOW TO MAKE MUSHROOM KETCHUP, INSTANT UMAMI FOR ANY RECIPE
From thetakeout.com
COLONIAL COOKING: MUSHROOM KETCHUP | GREENWICH HISTORICAL SOCIETY
From greenwichhistory.org
18TH CENTURY BRITAIN’S GREAT CULINARY BREAKTHROUGH: MUSHROOM …
From atlasobscura.com
MUSHROOM KETCHUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE HOMEMADE MUSHROOM KETCHUP - SAINSBURY`S …
From sainsburysmagazine.co.uk
HOW TO MAKE MUSHROOM KETCHUP - COOKING - CALL ME ISHBEL
From callmeishbel.com
MUSHROOM KETCHUP RECIPES - NYT COOKING
From cooking.nytimes.com
MUSHROOM KETCHUP - WIKIPEDIA
From en.wikipedia.org
GEO WATKINS MUSHROOM KETCHUP 190ML
From geowatkins.com
FLASH FRIED STEAK WITH MUSHROOM KETCHUP RECIPE - BBC FOOD
From bbc.co.uk
SAUCY SERIES XIII: MUSHROOM KETCHUP - CENTER OF THE PLATE
From center-of-the-plate.com
MUSHROOM KETCHUP RECIPE - MOLLY'S PANTRY - COOKING AT THE PANTRY
From mollyspantry.co.uk
MUSHROOM KETCHUP | BUSHCRAFT BUDDY
From bushcraftbuddy.com
MUSHROOM KETCHUP RECIPES STOCK VIDEOS AND FOOTAGE
From istockphoto.com
MUSHROOM KETCHUP RECIPE | RECIPELAND
From recipeland.com
MUSHROOM KETCHUP | WOOLWORTHS TASTE
From taste.co.za
MUSHROOM KETCHUP | SAVORING THE PAST
From savoringthepast.net
MUSHROOM KETCHUP RECIPE - THE TELEGRAPH
From telegraph.co.uk
UMAMI MUSHROOM KETCHUP | CHEFSTEPS
From chefsteps.com
MAKING MUSHROOM KETCHUP - 18TH CENTURY COOKING WITH JAS.
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #5-ingredients-or-less #sauces #condiments-etc #vegetables #easy #low-fat #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #savory-sauces #mushrooms #low-in-something
You'll also love