Laura Smith
Mushroom ketchup is a non-tomato variety of the condiment, which traditionally included a variety of ingredients from nuts to mushrooms. It is made with mushrooms, shallots, cloves, ginger, vinegar, and spices. It is an umami-rich sauce that can be used to enhance the flavour of savoury dishes. It is a classic British condiment that is often used in recipes like Scotch brown soup and camp ketchup.
| Characteristics | Values |
|---|---|
| Main Ingredients | Mushrooms, Salt, Vinegar, Spices |
| Common Spices | Mace, Nutmeg, Black Pepper, Cloves, Allspice, Bay Leaves, Ginger |
| Common Mushroom Varieties | Cremini, Shitake, White Button, Wild, Chestnut, Porcini, Portobello, Oyster |
| Preparation Method | Slice mushrooms, mix with salt, soak, puree, boil, simmer, sieve, blend |
| Flavour | Savoury, Tangy, Umami, Salty |
| Uses | Condiment for meat, poultry, soups, dips, salad dressings |
| Storage | Refrigerate in airtight container for up to 3 months |
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History of mushroom ketchup
The history of mushroom ketchup goes back centuries. The word "ketchup" has roots in 17th-century China, where a similar-sounding name was used for a concoction of pickled fish and spices. British traders brought this seasoning back to Britain, where it became a staple in the English and American diets. Over time, different varieties of ketchup were developed, including mushroom ketchup.
Mushroom ketchup appears to have originated in Great Britain and was popular in the English-speaking colonies of North America as early as 1770. A manuscript cookbook from Charleston, South Carolina, written by Harriott Pinckney Horry in 1770, documents a recipe for mushroom ketchup that used two egg whites to clarify the mixture. This manuscript also included a recipe for walnut ketchup, another variety that was common at the time. Richard Briggs's "The English Art of Cookery," first published in 1788, also contains recipes for both mushroom and walnut ketchups.
The preparation of mushroom ketchup typically involved packing whole mushrooms into containers with salt and allowing time for the mushrooms to release their liquid. The mushrooms were then cooked to a boiling point in an oven. Spices such as mace, nutmeg, and black pepper were added, and then the liquid was separated from the solid matter by straining. Some recipes called for the use of dried mushrooms, red wine, and a cooking reduction, where one-third of the product was reduced before bottling.
Mushroom ketchup was a popular condiment in the 18th and 19th centuries, often used to flavour meats and vegetables. It was also used as an ingredient in sauces such as "quin sauce" and soups such as Scotch brown soup. However, towards the end of the 19th century and the turn of the 20th century, mushroom ketchup began to decline in popularity. It is speculated that the introduction of other ketchup varieties, such as the now-common tomato ketchup, may have contributed to its decline.
Despite its decrease in mainstream popularity, mushroom ketchup continued to be produced and sold by several companies in the United Kingdom, such as Crosse and Blackwell's, Morton's, Jacky's Pantry, and Geo Watkins. These companies also exported their products to the United States, where they competed with locally manufactured ketchups. Today, mushroom ketchup is still available in the UK and the US, although it is not as widely consumed as other varieties of ketchup.
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Ingredients
Mushroom ketchup is a savoury, tangy, and umami-rich condiment. It is made with mushrooms, salt, vinegar, and spices. The mushrooms are thinly sliced or chopped and mixed with salt, then left to stand for several hours. This draws out the liquid from the mushrooms, a process that traditionally involved packing the mushrooms into containers.
The mushrooms used can be fresh or dried, and common varieties include cremini, shitake, white button, chestnut, porcini, portobello, and oyster mushrooms. Smaller mushrooms are easier to use as they require less prep work. The use of dried mushrooms can help intensify the flavour.
After the salting process, the mushrooms are rinsed and pureed in a blender or food processor, along with the soaking liquid. This mixture is then cooked on a stovetop with additional ingredients such as vinegar, shallots, garlic, allspice, cloves, mace, bay leaves, ginger, pepper, nutmeg, and thyme. The mixture is boiled and then simmered until it reaches the desired consistency, resulting in a thick, dark sauce.
Some recipes for mushroom ketchup include additional ingredients such as red wine, brandy, walnut, anchovies, soy sauce, or Worcestershire sauce. These ingredients can be added to adjust the flavour profile, enhancing the salty and sweet undertones of the ketchup.
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Preparation
To prepare mushroom ketchup, you will need mushrooms, vinegar, and various spices. You can use any type of mushroom, but smaller mushrooms require less prep work. Common brown mushrooms and chestnut mushrooms are popular choices due to their nutty taste. You can also mix and match mushroom types to create a distinct flavour. For example, consider using equal parts white button mushrooms and crimini mushrooms for an earthy taste. Some recipes also incorporate equal parts fresh and dried mushrooms to intensify the flavour.
First, wipe the mushrooms with a damp cloth to clean them. Slice the mushrooms thinly and mix them with pickling salt in a ceramic bowl. Cover the mushrooms with a cloth and let them stand for 24 hours, stirring occasionally. They will become very dark. If you are using dried mushrooms, soak them in hot tap water until they are completely soft.
Next, create a puree by blending vinegar, shallots, and garlic in a blender. Add this puree to a saucepan, along with the rest of the vinegar, allspice, cloves, mace, bay leaves, ginger, and pepper. Bring the mixture to a boil over medium-high heat, then lower the heat and simmer for 1 to 1.5 hours. Continue cooking until the tiny fragments of mushroom are very soft and jelly-like, and the ketchup has thickened.
Finally, press the ketchup through a sieve to remove the bay leaves and whole spices. Puree the ketchup again in a blender or food processor until it reaches a velvety smooth texture. Taste the ketchup and adjust the seasoning, adding additional spices, salt, or vinegar to your preference.
Allow the mushroom ketchup to cool before storing it in a glass jar or bottle. It can be refrigerated and enjoyed for up to three months.
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Flavour profile
Mushroom ketchup is a savoury and versatile condiment with an umami taste and a salty yet tangy flavour. It is typically made by packing whole mushrooms into containers with salt, allowing time for the mushrooms to release their liquid, and then cooking them to a boil. The mushrooms used can be fresh or dried, and common varieties include cremini, shitake, white button, porcini, portobello, and oyster mushrooms. Smaller mushrooms are easier to use as they require less prep work.
The salty mushroom liquid is then seasoned with spices such as mace, nutmeg, black pepper, allspice, cloves, bay leaves, and ginger. Some recipes also include garlic, thyme, onions, and shallots. The mixture is then pureed and simmered until it reaches the desired consistency, resulting in a thick, dark sauce.
Mushroom ketchup is often used as a topping for meats, such as steak, lamb, and burgers. It can also be stirred into soups, dips, and salad dressings, or used as a flavour enhancer in savoury pies, stews, and casseroles.
The flavour profile of mushroom ketchup can be described as earthy, nutty, and savoury, with a distinct umami character. The salt used in the preparation process draws out the natural savoury flavours of the mushrooms, resulting in a condiment that adds depth and richness to a variety of dishes.
While it is less common today, mushroom ketchup was a popular sauce in 19th-century Britain, where it was used in sauces such as "quin sauce" and "camp ketchup". It is still enjoyed today by those seeking a unique and savoury condiment to elevate their meals.
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How to serve
Mushroom ketchup is a versatile condiment that can be served in a variety of ways. Here are some ideas on how to use and serve mushroom ketchup:
As a Condiment
Mushroom ketchup can be used as a spread or dipping sauce for appetizers. It pairs well with roasted meats such as lamb shanks, chops, and burgers. The earthy and nutty flavours of mushroom ketchup complement the richness of the meat.
In Soups and Stews
Add a few splashes of mushroom ketchup to your favourite soup or stew to enhance the savoury notes and create depth of flavour. It is especially delicious in mushroom soup, adding an extra layer of umami.
With Eggs
Mushroom ketchup is a tasty addition to egg dishes. Try it with confit mushrooms and eggs, or a poached egg with mushrooms. The ketchup's savoury flavour will enhance the simplicity of the eggs.
In Sandwiches
Create a unique sandwich by spreading mushroom ketchup on your bread, along with other tasty fillings. The Great British Chefs recommend a combination of mushrooms, pine nuts, raisins, and capers.
Historical Recipes
Mushroom ketchup has a long history, and in the 18th and 19th centuries, it was a popular ingredient in sauces and recipes. To recreate historical flavours, try using mushroom ketchup in an early 19th-century recipe for Scotch brown soup, a bread soup made with beef. You can also experiment with an 1857 recipe for "camp ketchup," which includes beer, white wine, anchovy, shallot, ginger, mace, nutmeg, and black pepper, in addition to mushroom ketchup.
With Vegetables
Mushroom ketchup can also be used to enhance the flavour of grilled vegetables. Its savoury and tangy notes will add depth to the dish.
Remember, when making your own mushroom ketchup, you can use any type of mushroom, but smaller mushrooms are easier to work with. Common brown and chestnut mushrooms are popular choices due to their nutty taste. You can also mix and match mushroom types to create unique flavour profiles.
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Frequently asked questions
Ketchup is a condiment with a long history that started as a salty extract of various foods, including fish, shellfish, fruits, vegetables, and mushrooms. Mushroom ketchup is a variety of ketchup made from mushrooms and spices.
Mushroom ketchup is made by salting mushrooms and allowing them to stand for several hours. The mushrooms are then cooked with spices such as mace, nutmeg, black pepper, cloves, allspice, ginger, and vinegar. The mixture is then pureed and strained to create a smooth, dark sauce.
Mushroom ketchup has an umami taste with a salty and tangy flavor. It is similar to Worcestershire sauce and can be used to enhance the flavor of savory dishes.
Ketchup originated over 2,000 years ago as a way to preserve various foods. Early forms of ketchup used ingredients like fish, mushrooms, and walnuts. In the 19th century, a tomato-based ketchup was introduced, which led to the decline in popularity of other varieties.
To make mushroom ketchup, you first need to thinly slice mushrooms and layer them with salt in a ceramic bowl. Cover the bowl and let it stand for 6-24 hours. Then, blend or puree the mushrooms with spices and vinegar. Bring the mixture to a boil and simmer until it thickens. Finally, strain the ketchup and store it in an airtight container in the fridge.
