The earliest recorded recipe for Mushroom Ketchup was in a manuscript cookbook written in 1770 by Harriott Pinckney Horry. Many journals and cookbooks written long ago used the term "sauce". Many of the writers of the journals would complain terribly if the did not have any sauce to use. Soldiers and travelers alike used Mushroom Ketchup to flavor meats and wild game. The castings were dried and used as flavoring for soups and stews. They were easy to carry by travelers once dried. The castings have intense flavors. Nothing goes to waste in this recipe. I imagine back then that every scrap from food was utilized.
Number One grilled us a steak today. It was delicious. I don't know about you, but we have been in a steak drought, since the cost was so high. It has come down enough to enjoy again without breaking the bank on occasion. 
With a clean cloth or napkin wipe any debris from the mushrooms. Do not wash. Mushrooms are a sponge and will absorb water. White or brown mushrooms can be used. I chose the least expensive variety. 
Slice mushrooms. 
Place in a large bowl and add a tablespoon of salt. 
Add a couple of bay leaves. 
Mash the mushroom mixture until the juices are released. 
The volume of mushrooms will shrink significantly. 
Cover and let sit overnight.
I just wish loading my pictures in order was as easy as making Mushroom Ketchup. Please go to the bottom picture and go up to follow the recipe. The pictures are out of order for some reason.
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| Store your bottled Mushroom Ketchup in the refrigerator. |
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| Air dry your mushroom castings or use a dehydrator. I actually dried mine during the day in our BBQ grill without the heat. The sun kept the grill at 140 to 170 degrees. Once dry, place in a jar with a lid or in a baggie. Add small amounts to soups and stews. Very potent, so use sparingly. Remember, mushrooms are sponges... |
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| Once your Mushroom Ketchup is done pour into a bottle or jar with a lid. |
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| Let cool and strain as much juice as possible out. I used a mesh strainer, but cheesecloth would be faster. |
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| Simmer for 15 minutes. |
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| Add 1/4 cup of vinegar. |
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| Slowly bring pot up to a simmer. |
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| Add mushrooms, onions, lemon zest and spices to a heavy pot. Mix well. |
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| 1 Tbs lemon zest, 1 Tbs horseradish, 1/4 tsp cloves, 1 pinch cayenne and 1/2 tsp all spice. |
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| Chop one medium onion. |
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| Start back here after letting smashed mushrooms sit overnight. |
Things To Be Happy About:
When your blog pictures show up in the order you chose them in.
Forgiveness when they don't.
Quiet early mornings alone.
Clothes drying racks
Using exercising equipment to dry clothes on when you run out of room on the clothes drying rack.
Fruits of the Spirit: Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness and Self control.
A new day is coming after a hard day.
Quotes from wise people.
Excitement of our first Sukkot.
Putting up our tent.
Trying to overnight in a tent when it's in the 30's at night for 8 nights. (I will let you know how it goes.)
Home Is Where Your Sukkah Is...
Blessings,
Mrs. Smith
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