Click on the image, above to submit to Pinterest.

Mushroom Catsup

Mushroom Catsup is a traditional Fusion recipe from the 18th century for a spiced mushroom condiment based on Chinese catsups (ketchups). The full recipe is presented here and I hope you enjoy this classic Fusion version of Mushroom Catsup.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Additional Time:

(+24 hours salting)

Makes:

1 bottle

Rating:

Tags : Sauce RecipesFusion RecipesFusion Recipes

These rather wonderful sauces originated in China and we tend to know them today by the name of 'ketchup' with Tomato Ketchup being the ubiquitous variety. However, in the eighteenth century there were at least eight different types of catsup made from different fruit and vegetables. Of these, my personal favourite is mushroom catsup (and is still an essential ingredient in some Asian dishes). This recipe is based on an original in Hannah Glasse's 1747 The Art of Cookery Made Plain and Easy but with an Asian twist that reflects the kind of cookery that I use the sauce for. However, it still remains an excellent addition to gravies and an accompaniment to red meats.

Ingredients:

1kg white mushrooms (these do not have to be completely fresh)
300g Shiitake mushrooms
30g dried boletus mushrooms
2 tbsp pickling salt
240ml hot water
460ml ale
460ml white wine vinegar
3 large shallots, peeled
1 garlic clove, peeled
10 whole allspice berries
4 whole cloves
3 large blades of mace
2 bay leaves
¼ tsp freshly-grated ginger
½ tsp freshly-ground pepper
60ml dry sherry

Method:

Wipe the mushrooms clean with a dry cloth (do not wash under the tap). Slice the mushrooms thinly (both white and Shiitake) and mix with the salt in a ceramic bowl. Cover with a cloth and allow to stand for 24 hours.

About an hour before the end of the salting period combine the dried boletus mushrooms with 240ml hot water and allow to stand until completely soft. Next lift the mushrooms from their liquid with a slotted spoon place in a food blender. Let the liquid settle in the bottom of the salting bowl and carefully pour over the sliced mushrooms (be careful to leave any sediment behind). Puree the mushrooms and place in a large pan. Next puree the boletus mushrooms and add these to the pan as well. Pour about half the vinegar into the blender, add the shallots and garlic and puree. Add this to the pan along with the ale and the remaining vinegar. Grind the spices with a pestle and mortar and add these to the pan as well (leave the bay leaves whole).

Bring the mixture to a rapid boil then reduce to a simmer and, stirring often, cook for at least 1.5 hours until the ketchup is thick and the remaining fragments of mushroom are very soft.

To test the consistency of the catsup pour a spoonful onto a saucer and let it stand 10 minutes, with the pot off the heat. If very little or no liquid seeps from the solids, the ketchup has thickened enough. If it does not pass this test, resume the cooking for as long as necessary. When ready remove the bay leaves, allow to cool and puree the catsup again until the mixture becomes velvety smooth.

Return the puree to a rinsed-out pan, bring back to the boil and add the sherry. Cook for about five minutes, stirring continually, then ladle the hot liquid into jars pre-warmed in the oven. Leave about 0.5cm head-space and seal the jars properly. Allow to cool then label and store. The catsup should be allowed to mellow for a few weeks before using and unopened the jars should keep for at least a year if stored in a cool place.