Laura Smith
Mushroom ketchup is a savoury condiment with an umami taste and a soy sauce-like consistency. It is made using mushrooms as the base ingredient instead of tomatoes, along with other ingredients like garlic, herbs, and spices. The earliest forms of ketchup, which date back to the 1700s, were made from fish, oysters, mushrooms, and/or walnuts. Over time, mushroom ketchup evolved and became less common in the nineteenth century when the tomato-based version was introduced. Today, mushroom ketchup is often used to enhance the flavour of savoury dishes, pairing well with roasted meats, soups, stews, stir-fries, and more.
| Characteristics | Values |
|---|---|
| Origin | Great Britain |
| Base ingredient | Mushrooms |
| Other ingredients | Vinegar, red wine, garlic, herbs, spices, sorghum molasses, ginger, onion, plums, thyme, black pepper |
| Flavour | Savoury, umami, salty, tangy, earthy, sweet |
| Consistency | Similar to soy sauce |
| Colour | Dark |
| Uses | Spread, dipping sauce, stir-fries, rice, hot dogs, seasoning |
| Preparation | Mushrooms are marinated, cooked, and blended |
| Mushroom types | Porcini, portobello, oyster, common brown, chestnut, white button, crimini, shiitake, king oyster, chanterelles, hedgehog, blewits, morels |
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What You'll Learn
- History: Mushroom ketchup dates back to the 1600s and 1700s, when it was made from mushrooms, fish, oysters, and/or walnuts
- Preparation: Mushrooms are packed in salt, cooked, strained, and spiced with mace, nutmeg, and black pepper
- Variations: Different mushrooms like porcini, portobello, and oyster can be used, and recipes may include vinegar, wine, or soy sauce
- Uses: It can be used as a spread, dipping sauce, or to flavour soups, stews, and meats
- Taste: Mushroom ketchup has an earthy, salty, tangy, and umami taste with a soy sauce-like consistency
History: Mushroom ketchup dates back to the 1600s and 1700s, when it was made from mushrooms, fish, oysters, and/or walnuts
The history of mushroom ketchup can be traced back to the 1600s and 1700s, when it was commonly made from mushrooms, fish, oysters, and/or walnuts. This early form of ketchup originated in Great Britain and was introduced to the English-speaking colonies in North America, with a recipe documented in South Carolina as early as 1770.
During this period, ketchup was prepared by packing whole mushrooms in salt and allowing the liquid to release. The mushrooms were then cooked, seasoned with spices like mace, nutmeg, and black pepper, and strained to separate the liquid from the solids. This liquid became the savoury condiment we know today.
In the 19th century, the popularity of mushroom ketchup evolved, and recipes began to incorporate new ingredients. For example, "quin sauce" combined mushroom or walnut ketchup with anchovies and an assortment of spices, including white wine, vinegar, lemon juice, garlic, shallots, and nutmeg. Another recipe from this era, "camp ketchup," included mushroom ketchup, vinegar, walnut ketchup, anchovy, soy, garlic, cayenne pods, and salt.
The evolution of ketchup continued with the introduction of the now-iconic tomato ketchup in the 19th century, which gradually became the dominant variety. However, mushroom ketchup has endured as a niche condiment, valued for its earthy and umami flavour. It is often compared to Worcestershire sauce and can be used in stir-fries, over rice, or as a topping for hot dogs and baked potatoes.
While the specific recipes and ingredients have evolved over the centuries, mushroom ketchup remains a testament to the culinary creativity and resourcefulness of past generations.
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Preparation: Mushrooms are packed in salt, cooked, strained, and spiced with mace, nutmeg, and black pepper
Mushroom ketchup is a style of ketchup that originated in Great Britain and dates back to at least 1770 in English-speaking colonies in North America. It is prepared with mushrooms as its primary ingredient, and its preparation involves packing whole mushrooms into containers with salt, allowing time for the mushrooms to release their liquids and fill the container.
To prepare the mushrooms for packing, you can use fresh or dried mushrooms. If using fresh mushrooms, you can dehydrate them first and then pulverise them before adding salt. The ratio for this can be one cup of dehydrated mushrooms to one cup of salt. You can also use pre-purchased dehydrated mushrooms as a shortcut.
Once the mushrooms are packed in salt, they are cooked. In the oven, they are cooked to a boiling point. Alternatively, the mushrooms and liquid can be warmed in a pan.
After cooking, the mushrooms are strained to separate the liquid from the solid matter. This can be done by pouring the mixture into a strainer lined with cheesecloth and allowing it to drain. The cheesecloth can then be squeezed to extract as much liquid as possible.
Finally, the mushroom liquid is spiced with mace, nutmeg, and black pepper. You can also add garlic powder to the pan and stir for 30 seconds before adding the rest of the ingredients, including the mushroom liquid. The mixture can then be simmered over low heat for about 10 minutes, stirring occasionally to avoid sticking.
At this stage, you can adjust the seasoning and consistency to your preference. To thicken the ketchup, return it to the pan and reduce it further, or add a splash of water to loosen it.
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Variations: Different mushrooms like porcini, portobello, and oyster can be used, and recipes may include vinegar, wine, or soy sauce
Mushroom ketchup is a savoury sauce with an umami flavour. It is made from mushrooms and can be used as a condiment or as an ingredient in recipes such as soups and marinades.
Different types of mushrooms can be used to make mushroom ketchup, including wild mushrooms, wine caps, chanterelles, hedgehogs, and dried mushrooms like porcini and shiitake. Some recipes specifically call for oyster mushrooms, also known as wine caps, or portobello mushrooms.
Recipes for mushroom ketchup often include vinegar, which helps to lower the pH and acts as a preservative, allowing the ketchup to be stored for longer. White wine vinegar is a common choice, but other types of vinegar can also be used. Some recipes include wine, such as red wine, which was included in a recipe from Richard Briggs's *The English Art of Cookery*, published in 1788.
Soy sauce is sometimes added to mushroom ketchup, especially when using mushrooms that produce a light-coloured juice, to achieve a darker colour and a salt concentration similar to that of soy sauce. Worcestershire sauce is also added for similar reasons, although it is not traditional.
Other ingredients that may be included in mushroom ketchup recipes are spices such as mace, nutmeg, black pepper, allspice, and ginger.
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Uses: It can be used as a spread, dipping sauce, or to flavour soups, stews, and meats
Mushroom ketchup is a versatile condiment that can be used in a variety of ways to enhance the flavour of savory dishes. Here are some common uses:
As a Spread
The ketchup can be used as a spread on appetizers or snacks, adding a savory and umami flavour to them. Its smooth and tangy texture makes it perfect for spreading, and its earthy and nutty notes from the mushrooms and seasonings create a unique taste profile.
As a Dipping Sauce
Mushroom ketchup also works well as a dipping sauce. Its thick consistency allows it to coat foods evenly, enhancing their flavour without overwhelming them. Pair it with appetizers or snacks like potato wedges, chips, or vegetable sticks for a savory and hearty dipping experience.
In Soups and Stews
Adding mushroom ketchup to soups or stews can elevate their flavour profile. Its savouriness and umami characteristics can enhance the depth of flavour in these dishes. It pairs especially well with beef-based soups or those with robust flavours, such as Scotch brown soup.
With Meats
Mushroom ketchup is an excellent companion to roasted or gamey meats. Its earthy and nutty flavours complement the savouriness of meats, enhancing their taste without overpowering their natural flavours. It can be used as a marinade, a basting liquid, or a finishing sauce for meats like beef, lamb, or game birds.
The versatility of mushroom ketchup allows it to be used in a variety of culinary applications, adding a savoury and earthy dimension to dishes. Its umami flavour and smooth texture make it a unique and intriguing alternative to traditional tomato-based ketchup.
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Taste: Mushroom ketchup has an earthy, salty, tangy, and umami taste with a soy sauce-like consistency
Mushroom ketchup is an earthy, salty, tangy, and umami condiment with a soy sauce-like consistency. It is made from mushrooms, as the name suggests, instead of tomatoes, which are used in modern ketchup. The use of mushrooms gives the condiment a deep, rich, and nutty taste. The mushrooms are marinated overnight to enhance their flavour and are then cooked and blended into a smooth sauce.
The origin of mushroom ketchup can be traced back to Great Britain in the 19th century, when it was used in sauces such as "quin sauce". It also dates back to at least 1770 in English-speaking colonies in North America. A manuscript cookbook from 1770, written by Harriott Pinckney Horry, documents a mushroom ketchup recipe that used two egg whites to clarify the mixture.
The preparation of mushroom ketchup typically 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 boiling point. Spices such as mace, nutmeg, and black pepper are added, and then the liquid is separated from the solid matter by straining. Some recipes also call for the use of dried mushrooms, red wine, vinegar, and a cooking reduction.
The earthy and salty taste of mushroom ketchup comes from the use of different types of mushrooms, such as common brown mushrooms, chestnut mushrooms, porcini mushrooms, portobello mushrooms, and oyster mushrooms. Each type of mushroom adds a distinct flavour to the blend. For example, porcini mushrooms add aromatics, shiitake mushrooms contribute serious umami, and oyster mushrooms provide a subtle briny bite.
The condiment has a savoury, umami taste that can enhance the flavour of meats and vegetables. It can be used as a spread or dipping sauce, or paired with roasted meat, stir-fries, rice, or hot dogs. Mushroom ketchup is also used as an ingredient in soups, such as Scotch brown soup, a bread soup made with beef.
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Frequently asked questions
Mushroom ketchup is a savoury condiment with an umami taste and a soy sauce-like consistency. It is made using mushrooms as the base ingredient instead of tomatoes, along with other ingredients like garlic, herbs and spices.
The first form of ketchup dates back to 17th-century China, where it was made from fermented anchovies. In the 1600s and 1700s, ketchup was made from fish, oysters, mushrooms and/or walnuts. In the 19th century, a tomato-based ketchup was created and mushroom ketchup became less common. Mushroom ketchup appears to have originated in Great Britain and was also used in the English-speaking colonies in North America in the 1770s.
To make mushroom ketchup, mushrooms are marinated overnight, cooked, and then blended. Some recipes call for the mushrooms to be packed in salt before cooking to draw out their liquid. The final product has a dark colour derived from the mushroom spores.
