Mushroom Ketchup Recipes

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MUSHROOM KETCHUP



Mushroom Ketchup image

This is a non-tomato ketchup made of mushrooms, shallots, cloves, ginger, vinegar, and spices. It is great with meats and poultry.

Provided by Peggy Trowbridge Filippone

Categories     Condiment     Sauce

Time P1DT2h5m

Number Of Ingredients 14

1 1/2 pounds mushrooms (firm and fresh)
1 1/2 Tablespoons pickling salt
1 ounce boletus mushrooms (dried)
3 cups hot tap water
2 cups white wine vinegar
3 large shallots (peeled, or 1 small onion, peeled)
1 garlic clove (peeled)
10 whole allspice berries (or 1/4 teaspoon ground allspice)
4 whole cloves
3 large mace blades
2 bay leaves
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/4 cup medium sherry (or dry sherry)

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



Mushroom Ketchup image

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

12 ounces large open mushrooms
10 fluid ounces vinegar
1 tablespoon salt
4 ounces soft dark brown sugar
black pepper

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



Mushroom Catsup image

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

3 lbs mushrooms, trimmed
1/3 cup salt
1 small onion, peeled and chopped
1 garlic clove, crushed
1 tablespoon pickling spices, crushed
2 1/2 cups vinegar

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.

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