Emily Johnson
Mushroom ketchup is an old mushroom condiment with a rich umami flavour. It is believed to have originated in Great Britain and was used as a seasoning by 18th-century soldiers. The condiment is made by packing whole mushrooms into containers with salt, allowing time for the mushrooms to release their liquids, and then cooking them to a boil. The mushrooms are then finished with spices and the liquid is separated from the solid matter by straining. To preserve mushroom ketchup, it should be stored in sterilised bottles and kept in the fridge, where it will last for about three months.
| Characteristics | Values |
|---|---|
| Origin | Great Britain |
| Common Ingredients | Mushrooms, Salt, Vinegar, Spices |
| Preparation | Mushrooms are packed with salt, cooked, mixed with spices, strained, and bottled |
| Storage | Refrigerate in a paper bag or ceramic bowl, or bottle and store in the fridge |
| Shelf Life | 1-3 months |
| Uses | Condiment, Marinade, Sauce |
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What You'll Learn
Sterilise and seal bottles
To effectively sterilise and seal bottles of mushroom ketchup, follow these steps:
Firstly, wash your jars and bottles in very hot soapy water. Rinse them thoroughly. Place the bottles in a warm oven at 160°C (140°C for fan-assisted ovens, or gas mark 3) for 10 minutes. This process will sterilise your bottles. Always fill the bottles to the brim with the mushroom ketchup.
You can then seal the bottles using sterilised twist lids. Alternatively, you can use wax discs and cellophane covers. Ensure that the bottles are completely cool before you apply the labels. Store the bottles in a cool, dark place.
Another method involves adding hot water to the bottles, just above the level of the ketchup. Cover the pan with a lid, or foil, and bring to a boil. Simmer for 30 minutes, then seal the bottles. Leave the bottles in the water until they are cool enough to remove. Once fully cooled, store the bottles in the fridge.
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Use vinegar to lower pH
To preserve mushroom ketchup, one can use vinegar to lower its pH. This method is supported by a recipe from Oded Shwartz's book, Preserving. The recipe includes vinegar, which lowers the pH of the ketchup, allowing it to be stored for longer periods.
The addition of vinegar helps to create an acidic environment, inhibiting the growth of microorganisms and preventing spoilage. This is similar to the concept of pickling, where vinegar is used to preserve vegetables. By lowering the pH, the mushroom ketchup can be safely stored at room temperature or in the refrigerator for extended periods.
The amount of vinegar added to the mushroom ketchup will depend on the desired level of acidity and the specific recipe being followed. It is important to note that vinegar is not the only ingredient contributing to preservation. Salt, for example, is also a preservative and plays a role in extending the shelf life of mushroom ketchup.
However, salt alone may not be sufficient for long-term storage, and the addition of vinegar can enhance the preservative effects. The combination of vinegar and salt creates a synergistic effect, improving the overall preservation of the ketchup. It is worth noting that while vinegar lowers the pH and improves preservation, it also adds a distinct flavour to the ketchup, enhancing the earthy taste of the mushrooms.
Therefore, when using vinegar to lower the pH, it is essential to consider the desired flavour profile and adjust the recipe accordingly. In summary, using vinegar to lower the pH of mushroom ketchup is an effective method for long-term preservation. It creates an acidic environment that inhibits spoilage while contributing to the overall flavour of the condiment. By adjusting the amount of vinegar and considering its interaction with other ingredients, such as salt, one can create a well-preserved and delicious mushroom ketchup.
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Choose the right mushrooms
Choosing the right mushrooms is essential for making delicious mushroom ketchup. While you can use any type of mushroom, smaller mushrooms are generally preferred due to their ease of preparation. Common varieties used include brown mushrooms, chestnut mushrooms, cremini mushrooms, shiitake mushrooms, wild mushrooms, and white button mushrooms. These mushrooms are known for their nutty and earthy flavours, making them an excellent base for ketchup.
Chestnut mushrooms, with their distinct nutty taste, are a popular choice for mushroom ketchup. They blend well with other mushrooms to create unique flavour profiles. For instance, combining chestnut mushrooms with white button mushrooms enhances the earthy notes in the final product.
Porcini, portobello, and oyster mushrooms can also be used to make mushroom ketchup. These varieties contribute to a rich and savoury flavour profile. Additionally, mixing fresh and dried mushrooms in equal parts can help intensify the flavour and minimise prep work. Dried mushrooms, in particular, can add depth to the ketchup.
When selecting mushrooms, it is essential to ensure they are edible and of good quality. Wild mushrooms, for example, offer a diverse range of flavours, but proper identification is crucial to ensure safety. Mushroom hunters or foragers often have access to a wide variety of mushrooms, making them a great source for unique and interesting flavours.
Preparation techniques for the mushrooms can also vary. Some recipes call for coarsely chopping the mushrooms, while others recommend shredding or pulsing them in a food processor for a smoother texture. Proper preparation ensures the desired consistency and flavour extraction in the final ketchup.
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Prepare and cook mushrooms
Preparing and cooking mushrooms for mushroom ketchup involves several steps. Firstly, it is important to choose the right mushrooms. While wild mushrooms can be used, they may be expensive and hard to come by. Common brown mushrooms, easily found in Europe and North America, are a good alternative. However, it is crucial to ensure that these mushrooms are not mistaken for poisonous varieties. Other types of mushrooms that can be used include button mushrooms, porcini mushrooms, portobello mushrooms, and oyster mushrooms.
Once the mushrooms have been selected, they should be cleaned and prepared. Avoid rinsing or washing the mushrooms, as this can dilute the flavour. Instead, gently wipe them off to remove any dirt or debris. Trim the woody ends with a knife and then chop the mushrooms into halves or coarse pieces. A food processor or blender can be used for this step to ensure uniformity.
The next step is to add flavour to the mushrooms. This can be done by marinating them in a mixture of pickling salt and bay leaves overnight. This helps to draw out the liquids and intensify the flavour. Some recipes may also call for additional ingredients such as shallots, onions, lemon zest, horse radish, or garlic powder to be cooked and added to the mixture. It is important to note that salt is a preservative and affects the shelf life of the final product, so it should be used in the right proportions.
After marinating, the mushrooms are ready to be cooked. Place them in a pan and simmer over low heat for about 10 minutes, stirring occasionally to avoid sticking. At this stage, additional ingredients like nutmeg, mace, and garlic powder can be added, along with the reserved mushroom liquid. Taste the mixture and adjust the seasoning as needed.
Finally, the cooked mushrooms need to be blended to create a smooth sauce. This can be done using a blender or food processor. Add the soaking liquid gradually until the desired consistency is achieved. It is important not to puree the mushrooms, as this can result in a cloudy sauce. Pulsing them in a food processor or using a food mill is a better alternative.
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Store in a cool, dark place
Once you've prepared your mushroom ketchup, you'll want to store it in a cool, dark place. The ideal location is a pantry or cupboard, away from direct sunlight and heat sources such as ovens or stoves. The temperature should be consistent and relatively cool, as higher temperatures can cause spoilage and affect the quality of the ketchup over time.
Storing your mushroom ketchup in a cool, dark place helps preserve it by slowing down any potential bacterial growth and preventing heat-induced degradation of its flavour and texture. The absence of sunlight and heat ensures that the quality and nutritional value of the ketchup are retained for as long as possible.
It is also important to use a suitable storage container, such as glass bottles or jars with airtight lids. Ensure that your container is clean and dry before filling it with the mushroom ketchup. Leaving headspace at the top of the container is also crucial to allow for expansion if the ketchup is stored in a freezer.
Additionally, you can extend the shelf life of your mushroom ketchup by including ingredients that act as preservatives, such as vinegar, which lowers the pH and enables long-term storage. Salt is another natural preservative that has been used in traditional recipes to inhibit bacterial growth and lengthen the product's lifespan.
By following these storage guidelines and utilising natural preservatives, you can effectively preserve your mushroom ketchup and enjoy its unique flavour for several months.
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Frequently asked questions
Mushroom ketchup will keep for about 3 months in the fridge.
Store mushroom ketchup in hot, sterilized bottles. Always fill the jars to the brim and cover them with sterilized twist lids.
Several edible mushroom species, vinegar, red wine, mace, nutmeg, black pepper, and other spices.
Finely slice fresh mushrooms, chop them into small pieces, and sprinkle salt over them. Cover and leave for 24 hours. Drain the liquid from the salted mushrooms, cover them with cold water, swirl, and drain again. Put the rinsed salted mushrooms in a pan with the soaked porcini mushrooms and their liquor, the onion, and all the spices. Bring to a boil, reduce to a simmer, and cook for about 25 minutes. Remove from the heat, leave to cool, blend until smooth, and transfer to a sterilized bottle.
