John Miller
Mushroom ketchup is a variety of ketchup that uses mushrooms as its main ingredient. It is one of the original ketchups, which probably got its name from an Asian fish sauce called ketsiap. Ketchup was originally a catch-all term for different liquid condiments, which could be made from grapes, walnuts, or mushrooms. The original mushroom ketchup was made from wild mushrooms and is thought to have originated in China over 2000 years ago. It was brought to the UK in the 1600s and became popular, with several commercial brands producing mushroom ketchup that is still available today.
| Characteristics | Values |
|---|---|
| Primary Ingredient | Mushrooms |
| Other Ingredients | Salt, Vinegar, Spices (mace, nutmeg, black pepper, ginger), Wine, Anchovies |
| Consistency | Thin, like vinegar |
| Flavour | Savoury, Umami, Earthy, Salty |
| Uses | Condiment, Ingredient in sauces, soups, marinades |
| History | 17th-19th century, originated in China, popular in the UK |
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What You'll Learn
- History: Ketchup's history started over 2000 years ago in China, where it began as a fermented fish sauce
- Preparation: Preparing mushroom ketchup involves packing whole mushrooms with salt, allowing time for the liquid to fill the container, then cooking them
- Uses: It can be used as a condiment or as an ingredient in the preparation of other sauces
- Commercial production: Several brands of mushroom ketchup are produced and marketed in the UK, some of which are Crosse and Blackwell's and Jacky's Pantry
- Recipes: An 1857 recipe for camp ketchup used mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt
History: Ketchup's history started over 2000 years ago in China, where it began as a fermented fish sauce
Ketchup, or catsup, has a long history that began over 2000 years ago in China. The earliest version of the sauce was a fermented fish sauce, similar to the nuoc mam of Vietnam or the nam pla of Thailand. In the Fujian dialect of Chinese, the word "ketchup" or "ke-tchup" meant "preserved fish sauce". This sauce was a pungent, caramel-coloured liquid made from salted and fermented anchovies.
By the 1700s, British and Dutch merchants had brought ketchup to Europe, where cooks attempted to recreate the recipe with various ingredients, such as mushrooms, oysters, anchovies, and walnuts. The first known printed recipe for ketchup was published in 1727 in Eliza Smith's "Compleat Housewife". In the 18th century, ketchup recipes began to appear in English and American cookbooks, with mushroom ketchup being one of the most popular varieties. This variety was made by packing whole mushrooms in containers with salt, allowing the liquid to fill the container, and then boiling the mixture. Spices such as mace, nutmeg, and black pepper were added, and the final product was a dark-coloured liquid derived from mushroom spores.
In 1812, American horticulturist James Mease created the first known recipe for tomato ketchup, which included brandy but lacked vinegar and sugar. Soon, tomato-based ketchup recipes began to spread throughout Europe and the USA, often including previous additions like oysters or anchovies. However, it was not until 1876 when Henry J. Heinz began producing ketchup with very ripe red tomatoes that the sauce gained widespread popularity. The addition of more vinegar and sugar, along with natural preservatives like pectin, resulted in a product that could be easily conserved and sold. By 1905, Heinz had sold 5 million bottles of ketchup, and it had become an essential part of American cuisine.
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Preparation: Preparing mushroom ketchup involves packing whole mushrooms with salt, allowing time for the liquid to fill the container, then cooking them
Mushroom ketchup is a style of ketchup that is prepared with mushrooms as its primary ingredient. The process of preparing mushroom ketchup involves packing whole mushrooms into containers with salt, allowing time for the mushrooms to release their liquid, and then cooking them.
To begin, you will need a large container and some fresh whole mushrooms. The mushrooms should be packed tightly into the container and covered with salt. It is important to use enough salt to cover all the mushrooms, ensuring that they are well-preserved. This process of drawing out the liquid from the mushrooms through the use of salt is known as "curing" or "brining". The container is then sealed and stored in a cool, dry place.
Over time, the salt will draw out the liquid from the mushrooms through osmosis. This process can take several days to weeks, depending on the amount of mushrooms and the temperature of the storage location. It is important to occasionally check on the mushrooms and ensure they are fully submerged in the liquid. If needed, additional salt can be added to speed up the process.
Once the mushrooms have released enough liquid to fill the container, the next step is to cook them. The mushrooms and their liquid are transferred to a large pot and heated on a stove. The mixture is brought to a boil and then reduced to a simmer. Spices such as mace, nutmeg, black pepper, and garlic powder can be added at this stage to enhance the flavour.
The mixture is cooked until the mushrooms are soft and the liquid has reduced, becoming more concentrated in flavour. This process can take several hours, depending on the amount of mushrooms and the desired consistency of the final product. Once the cooking is complete, the solid mushroom pieces are separated from the liquid through straining or pureeing, leaving behind a thick, dark brown liquid – the mushroom ketchup.
The ketchup can then be bottled and stored. It is important to use sterilised bottles and seal them properly to ensure the ketchup lasts for several months. The final product will have a deep, earthy flavour with a hint of saltiness and the rich taste of mushrooms.
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Uses: It can be used as a condiment or as an ingredient in the preparation of other sauces
Mushroom ketchup is a versatile condiment that can be used in a multitude of ways. Its earthy, savoury flavour makes it a great addition to a variety of dishes, enhancing their taste.
As a condiment, mushroom ketchup can be used as a topping or seasoning on a range of foods. It pairs well with grilled meats, such as steak, and can also be used on potatoes or even crackers. A few dashes of mushroom ketchup can elevate the flavour of dishes like chicken fajitas, brown rice, or a simple fry-up. Its savoury, umami taste can also complement Italian, Chinese, and British cuisine, showing its versatility across different culinary traditions.
In addition to being a condiment, mushroom ketchup is an excellent ingredient for creating complex sauces. It can be used as a base or added to other ingredients to make unique sauces. For instance, it can be combined with cream cheese to create a delicious spread or dip. It is also a key ingredient in "camp ketchup", a historical recipe that includes beer, white wine, anchovy, shallot, ginger, spices, and other ingredients, which are combined and allowed to sit for 14 days before bottling.
Mushroom ketchup is also a great way to add depth of flavour to soups, stews, and risottos. It can be particularly effective in mushroom soups, giving them an extra savoury boost. Furthermore, it can be used as a substitute for Worcestershire sauce, especially for those who want to avoid anchovies, as it has a similar flavour profile.
With its rich history and unique flavour, mushroom ketchup is a condiment and ingredient that can enhance your cooking, adding a savoury, earthy element to a wide array of dishes.
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Commercial production: Several brands of mushroom ketchup are produced and marketed in the UK, some of which are Crosse and Blackwell's and Jacky's Pantry
Mushroom ketchup is a variety of ketchup that uses mushrooms as its primary ingredient. In the United Kingdom, ketchup was historically made with mushrooms as its primary ingredient, instead of tomatoes, which are the base of most modern ketchups. The preparation of mushroom ketchup involves packing whole mushrooms into containers with salt, allowing time for the liquid from the mushrooms to fill the container, and then cooking them to a boil. The mushrooms are then seasoned with spices such as mace, nutmeg, and black pepper, and the liquid is separated from the solid matter by straining.
Several brands of mushroom ketchup are produced and marketed in the UK, some of which are:
- Crosse and Blackwells Mushroom Ketchup: This brand has been around for a while, as evidenced by the vintage Crosse and Blackwell glass mushroom ketchup bottles available on Etsy.
- Jacky's Pantry Mushroom Ketchup: This variety is homemade in Worcestershire and is vegan, gluten-free, and sugar-free. It contains 66% cultivated mushrooms, 1% wild mushrooms, cider vinegar, onion, salt, rosemary, cloves, allspice, and cinnamon. Jacky's Pantry Mushroom Ketchup is thick in consistency, similar to brown sauce.
- Geo Watkins Mushroom Ketchup and Morton's Mushroom Ketchup are some other brands of mushroom ketchup produced in the UK.
Some companies exported their mushroom ketchup products to the United States, creating competition with American ketchup manufacturers. However, mushroom ketchup is hard to find in the US, and imported products tend to be overpriced.
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Recipes: An 1857 recipe for camp ketchup used mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods and salt
Mushroom ketchup is a variety of ketchup that uses mushrooms as its main ingredient, as opposed to the more common tomato-based ketchups. It is used as a condiment and as an ingredient in the preparation of other sauces.
The preparation of mushroom ketchup involves packing whole mushrooms into containers with salt, allowing time for the liquid from the mushrooms to fill the container, and then cooking them to a boil in an oven. Spices such as mace, nutmeg, and black pepper are added, and then the liquid is separated from the solid matter by straining. Several edible mushroom species can be used, and some recipes include vinegar.
In the United States, mushroom ketchup dates back to at least 1770 in English-speaking colonies in North America. A manuscript cookbook from Charleston, South Carolina, written in 1770 by Harriott Pinckney Horry, documented a mushroom ketchup recipe that used two egg whites to clarify the mixture. This manuscript also included a walnut ketchup recipe. Richard Briggs's "The English Art of Cookery," first published in 1788, has recipes for both mushroom and walnut ketchups.
An 1857 recipe for camp ketchup included mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods, and salt. The recipe also included beer, white wine, shallots, ginger, mace, nutmeg, and black pepper. The mixture was allowed to sit for fourteen days before bottling.
Mushroom ketchup has an earthy, savoury flavour and is described as tasting similar to soy sauce or Worcestershire sauce. It is a versatile ingredient that can be used in various dishes, including soups, stews, marinades, sauces, and even on crackers or in dips.
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Frequently asked questions
Mushroom catsup, or ketchup, is a style of ketchup with mushrooms as its primary ingredient. It was the original ketchup and was first made in the 18th century with wild mushrooms.
Historical preparations involved packing whole mushrooms into containers with salt. The mushrooms would release their juices, and the mixture would be cooked to a boil. Spices such as mace, nutmeg, and black pepper would be added, and the liquid would be separated from the solid matter by straining.
Mushroom catsup has an earthy, savoury flavour. It is similar to Worcestershire sauce and soy sauce. It is also said to have an umami flavour.
Mushroom catsup is a versatile condiment that can be used in a variety of dishes, including meats, vegetables, soups, stews, and even on crackers. It is especially good on steak, grilled meats, potatoes, and fry-ups.
