Laura Smith
Mushroom ketchup is a vegan condiment that is made from mushrooms, vinegar, onion, salt, and spices. It is a popular ingredient in vegan cooking as it adds a rich umami flavour to soups, sauces, and stews. The history of mushroom ketchup can be traced back to the early 1700s when it spread along trade routes to Indonesia and the Philippines. It was later adapted by the British, who created their own versions using local ingredients. Today, mushroom ketchup is a staple in British kitchens, with brands like Geo Watkins claiming it has been a staple in British cupboards since 1830.
| Characteristics | Values |
|---|---|
| Vegan | Yes |
| Gluten-free | Yes |
| Sugar-free | Yes |
| Consistency | Thick |
| Flavour | Umami-rich |
| Uses | Soups, sauces, stews, casseroles, sandwiches, dips, etc. |
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What You'll Learn
Mushroom ketchup is vegan and gluten-free
Mushroom ketchup is a vegan condiment that is also gluten-free and sugar-free. It is made from mushrooms, cider vinegar, onion, salt, rosemary, cloves, allspice, and cinnamon. The mushrooms used are a combination of cultivated and wild varieties. The cultivated mushrooms include Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus, while the wild mushroom species may include Boletus edulis, B. badius, B. chrysenteron, and B. subtomentosus, among others.
To make mushroom ketchup, the mushrooms are first cleaned, then diced or blitzed in a food processor. They are then layered in a bowl with sea salt and left for 24 hours. Spiced vinegar is prepared by boiling all the spices and ingredients together and then left to sit for another 24 hours. The whole spices are then strained and discarded. The vinegar is combined with the mushrooms, onion, and any liquid from the salting process. This mixture is boiled and then simmered for 2 hours. The final step is to strain the mixture through a cheesecloth or a nut bag and squeeze out as much liquid as possible. The hot liquid is then poured into sterilized bottles and sealed.
Mushroom ketchup is a great addition to scrambled eggs, casseroles, sauces, soups, and stews, adding a rich umami flavour. It can also be used as a sandwich spread or dip when mixed with mayo or butter. Some brands of mushroom ketchup, such as Geo Watkins, have been around since the 1800s, and it is said to have been a favourite of novelist Jane Austen.
When making mushroom ketchup at home, it is important to note that malt vinegar, which is often used in recipes, contains gluten. To make a gluten-free version, replace the malt vinegar with white wine vinegar or a combination of white wine vinegar and balsamic vinegar for extra richness.
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It's made from mushrooms, vinegar, onion, salt, rosemary, cloves, allspice and cinnamon
Mushroom ketchup is vegan. It is made from mushrooms, vinegar, onion, salt, rosemary, cloves, allspice, and cinnamon, and is a great way to add depth and umami to dishes.
The process of making mushroom ketchup starts with cleaning and chopping the mushrooms, which are then layered with salt and left to sit for 24 hours. The salt helps to draw out the moisture from the mushrooms, creating a flavourful liquid. Onions are also added to the mix, providing a subtle sweetness to the final product. After the initial salting process, the mushrooms are combined with spiced vinegar, made by boiling vinegar with spices such as rosemary, cloves, allspice, and cinnamon. This mixture is then simmered for a couple of hours, allowing the flavours to meld and intensify.
The resulting mixture is then strained to separate the liquid from the solids. This liquid gold is then boiled once more and poured into sterilised bottles, ready to be sealed and stored. The ketchup has a thick consistency, similar to brown sauce, and its savoury, umami-rich flavour pairs exceptionally well with mushrooms, eggs, soups, casseroles, and sauces.
Mushroom ketchup is a versatile condiment that can elevate a variety of dishes. It is a great option for those following a vegan diet, providing a rich and unique flavour to enhance meals.
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It's an umami-rich flavour booster
Mushroom ketchup is an umami-rich flavour booster. It is a great way to add depth of flavour to dishes, especially plant-based ones. The umami taste comes from the mushrooms, which are the base ingredient. This type of ketchup is usually made with a combination of cultivated and wild mushrooms, giving it an intense savoury flavour. It is often used to enrich soups, stews, sauces, and casseroles.
A little mushroom ketchup goes a long way in enhancing the taste of a dish. For instance, a few splashes of mushroom ketchup can be added to mushroom liquid and vegetable stock when cooking orzotto (a type of risotto made with orzo instead of rice). This amplifies the mushroom flavour and adds a savoury, umami note to the dish. It can also be mixed with mayonnaise or butter to create a rich spread or dip for sandwiches.
Mushroom ketchup is a versatile condiment that can be used in a variety of recipes. It can be added to scrambled eggs, casseroles, sauces, bolognese, or gravy to give them a rich, savoury boost. Furthermore, it can be used as an ingredient in a vegan Bloody Mary, as demonstrated by Geo Watkins.
The process of making mushroom ketchup involves preparing a mixture of mushrooms, salt, and spiced vinegar, which is then boiled and simmered. The resulting liquid is strained and bottled, creating a flavourful condiment. This condiment has a long history, dating back to the early 1700s when it spread along trade routes to Indonesia and the Philippines. The British adapted the recipe with local ingredients, and it became a popular variant, even rumoured to be favoured by Jane Austen.
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It's great in soups, sauces, stews, casseroles and on toast
Mushroom ketchup is a vegan condiment that can be used in a multitude of ways to elevate your meals. It is a great addition to soups, sauces, stews, casseroles and even on toast.
For soups, a small amount of mushroom ketchup can enrich any plant-based soup, adding a rich umami flavour. It is a great way to boost the taste of vegan soups without adding any nasty additives.
When it comes to sauces, mushroom ketchup can be used as a base or added as a flavour enhancer. It can be mixed with mayo or butter to create a rich sandwich spread or dip. Alternatively, a few splashes can be added to your sauce to elevate the umami taste and create a deeper flavour profile.
In stews and casseroles, mushroom ketchup can be stirred through to add extra depth. Its umami-rich flavour pairs well with mushrooms, so it is a great addition to any mushroom-based dish. It can also be added to casseroles and bolognese to provide a rich, savoury taste.
Finally, mushroom ketchup can be used as a topping on toast. It goes well with cheese on toast, providing a savoury kick. It can also be used as a spread on its own or mixed with other ingredients to create a unique and tasty toast topping.
So, whether you're looking to enhance your soups, sauces, stews, casseroles or toast, mushroom ketchup is a great vegan option to experiment with and add a savoury, umami-rich flavour to your meals.
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It's been a British cupboard staple since the 1800s
Mushroom ketchup has been a staple in British cupboards since the early 1800s. It is a vegan condiment made primarily with mushrooms and is used to enhance the flavour of dishes. It is said to have been a favourite of novelist Jane Austen, although there is no conclusive evidence. The earliest known mention of mushroom ketchup is in 'The Lady's Assistant for Regulating and Supplying the Table', published in 1787, and in Richard Bradley's 'The Country Gentleman and Farmer's Monthly'.
The history of mushroom ketchup can be traced back to the early 1700s when British traders travelling to Indonesia and the Philippines discovered a salty condiment. They brought it back to Britain and adapted it using local ingredients, creating various types of ketchup, including those made from oysters, mussels, mushrooms, walnuts, lemons, and even fruits. Mushroom ketchup, in particular, became a popular variant.
The process of making mushroom ketchup involves finely chopping or blitzing mushrooms in a food processor, layering them with salt, and setting them aside for 24 hours. Spiced vinegar is then prepared by boiling and infusing vinegar with spices like nutmeg, mace, garlic powder, rosemary, cloves, allspice, and cinnamon. The mushrooms and spiced vinegar are combined, boiled, and simmered, resulting in a thick, brown sauce with a rich umami flavour.
Today, mushroom ketchup continues to be a beloved condiment in Britain, often used in sandwiches, casseroles, sauces, soups, and stews. It adds depth and flavour to dishes, especially those featuring mushrooms, and can be a great vegan alternative to Worcestershire sauce.
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Frequently asked questions
Yes, mushroom ketchup is vegan. It is made from mushrooms, vinegar, onion, salt, rosemary, cloves, allspice, and cinnamon.
Mushroom ketchup is made from mushrooms, vinegar, onion, salt, rosemary, cloves, allspice, and cinnamon. The mushrooms are typically a mix of cultivated and wild varieties.
To make mushroom ketchup, you need to slice and chop mushrooms, cover them in salt, and leave them for 24 hours. Then, create a spiced vinegar by boiling the remaining ingredients. Combine the mushrooms and vinegar, boil, and simmer for 2 hours. Finally, strain and bottle the ketchup.
Mushroom ketchup has a rich, umami flavour. It is often used as a flavour enhancer in soups, sauces, and stews.
Geo Watkins is a popular brand of mushroom ketchup, available in many UK supermarkets. It has been a staple in British kitchens since the 1830s.
