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Mushroom Ketchup

Mushroom Ketchup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic thick sauce of mushroom juice extracted with salt that's flavoured with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Ketchup.

prep time

20 minutes

cook time

330 minutes

Total Time:

350 minutes

Additional Time:

(+3 days marinating)

Makes:

6 bottles

Rating:

Tags : Wild FoodSauce RecipesSpice RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

MUSHROOM KETCHUP.

472. INGREDIENTS.—To each peck of mushrooms 1/2 lb. of salt; to each quart of mushroom-liquor 1/4 oz. of cayenne, 1/2 oz. of allspice, 1/2 oz. of ginger, 2 blades of pounded mace.

Mode.—Choose full-grown mushroom-flaps, and take care they are perfectly fresh-gathered when the weather is tolerably dry; for, if they are picked during very heavy rain, the ketchup from which they are made is liable to get musty, and will not keep long. Put a layer of them in a deep pan, sprinkle salt over them, and then another layer of mushrooms, and so on alternately. Let them remain for a few hours, when break them up with the hand; put them in a nice cool place for 3 days, occasionally stirring and mashing them well, to extract from them as much juice as possible. Now measure the quantity of liquor without straining, and to each quart allow the above proportion of spices, &c. Put all into a stone jar, cover it up very closely, put it in a saucepan of boiling water, set it over the fire, and let it boil for 3 hours. Have ready a nice clean stewpan; turn into it the contents of the jar, and let the whole simmer very gently for 1/2 hour; pour it into a jug, where it should stand in a cool place till the next day; then pour it off into another jug, and strain it into very dry clean bottles, and do not squeeze the mushrooms. To each pint of ketchup add a few drops of brandy. Be careful not to shake the contents, but leave all the sediment behind in the jug; cork well, and either seal or rosin the cork, so as perfectly to exclude the air. When a very clear bright ketchup is wanted, the liquor must be strained through a very fine hair-sieve, or flannel bag, after it has been very gently poured off; if the operation is not successful, it must be repeated until you have quite a clear liquor. It should be examined occasionally, and if it is spoiling, should be reboiled with a few peppercorns.

Seasonable from the beginning of September to the middle of October, when this ketchup should be made.

Note.—This flavouring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation. Double ketchup is made by reducing the liquor to half the quantity; for example, 1 quart must be boiled down to 1 pint. This goes farther than ordinary ketchup, as so little is required to flavour a good quantity of gravy. The sediment may also be bottled for immediate use, and will be found to answer for flavouring thick soups or gravies.

Modern Redaction

Ingredients:

3.3kg mushrooms
120g sea salt

For each 1l of Mushroom Juice:
7g cayenne pepper
1 tbsp ground allspice
1 tbsp ground ginger
1/4 tsp ground mace

Method:

Choose large, open-cap mushrooms. Field mushrooms, picked on a dry day are best, but store-bought mushrooms will also work. Wipe the mushrooms dry, then layer in a deep pan, scattering salt between each layer, finishing with a layer of salt.

Set aside for a few hours then break the mushrooms up with your hands and stir to combine with the salt. Cover with clingfilm and refrigerate. Allow the mushrooms to break up in the refrigerator for 3 days, stirring and mashing the mushrooms twice a day during that time.

Pour the mushroom mixture into a jug and measure the volume. To each 1l of mushroom mixture add the spices in the proportions above. Pour into an earthenware jar, cover well then place in a pan of boiling water and cook for 3 hours.

After this time, turn the contents of the jar into a clean pan, bring to a simmer and cook gently for 30 minutes. Take off the heat, pour into a bowl and set aside to cool. Once the mixture is completely cold pour into a strainer and allow to drain naturally (do not press down on the mushrooms). As soon as all the liquid has drained, pour into a jug. Set aside for 2 hours for any sediment to settle then carefully pour into bottles. Stopper securely and store until needed.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here