Mushroom
ketchup recipe
| Who
isn't interested in the history of ketchup?
Everybody is, of course, which is why I went
to the trouble of looking it up -just for
you. |
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The
name 'Ketchup' is derived from an ancient
Chinese word meaning "brine of pickled
fish or shellfish", and had no tomatoes.
It was first introduced to the West in the
17th century by seamen returning from voyages
to the Far East, and has since evolved into
the tomato-vinegar based sauce we know today.
Although
not too common in stores, there are many
versions of tomato-less ketchup, and this
homemade mushroom ketchup recipe is just
one of many. It is excellent with fish,
chicken, meats or pasta, and, as usual,
when you make it yourself you control the
ketchup ingredients, so you get it preservative
and gunk free, you control the sugar levels,
and you can even prepare it as organic ketchup.
Real 'gourmet ketchup'! So why not go ahead
and give this great homemade ketchup recipe
a try?
Care
to give the other great ketchup recipes
on this site a try?
-
Homemade
tomato ketchup recipe
- Spicy banana
ketchup recipe
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As
with all the great outdoor cooking recipes
on the site (except for those submitted
by out visitors - they go through a separate,
automated system, sorry about that), this
one has a printer-friendly version too.
To print, just click on the printer icon
or on 'Print recipe' directly below. Give
it a try it - homemade ketchup is a treat!
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Ready
to try my homemade
mushroom ketchup recipe?
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| Makes
about 2 lbs ketchup |
| INGREDIENTS: |
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2
lbs. Fresh mushrooms |
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(you
can use a mixture of different
varieties, if you like) |
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1
tablespoon coarse sea salt |
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2
shallots, peeled and chopped |
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1
cup vinegar |
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1
bay leaf |
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¼
teaspoon ground nutmeg |
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¼
cup unrefined brown sugar |
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1
teaspoon ginger, peeled and ground |
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½
teaspoon black pepper |
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PREPARATION:
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Slice
the mushrooms into thin slices.
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Place
in a bowl and mix with the salt. |
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Cover
with a kitchen towel and let stand
un-refrigerated for 24 hours.
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Transfer
to a cooking pot and add all the
other ingredients. |
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Bring
to a boil and simmer with no covering
over low heat for about 1 ½
hours. |
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Remove
the bay leaf, and finely blend
the remaining ingredients in a
food processor. |
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While
still hot, transfer the mushroom
ketchup to sterilized storage
jars and seal. Move to a cool
storage place and leave to settle
for about two weeks before using |
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Sealed
and stored in an airtight
food saver container such
as a preservative jar or a ziplock
storage bag, the ketchup should
keep for at least three months.
Once opened, store in a refrigerator |
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