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Simple Mushroom Ketchup Cooking Recipe

Below is the quick and easy cooking recipe for Mushroom Ketchup.

Take the largest broad mushrooms, break them into an earthen pan, strew salt over, and stir them occasionally for three days. Then let them stand twelve days, till there is a thick scum over. Strain and boil the liquor with Jamaica and black peppers, mace, ginger, a clove or two, and some mustard seed. When cold, bottle it, and tie a bladder over the cork. In three months boil it again with fresh spice, and it will then keep a twelvemonth.—Another way. Fill a stewpan with large flap mushrooms, that are not worm-eaten, and the skins and fringe of such as have been pickled. Throw a handful of salt among them, and set them by a slow fire. They will produce a great deal of liquor, which must be strained; then add four ounces of shalots, two cloves of garlic, a good deal of whole pepper,1 ginger, mace, cloves, and a few bay leaves. Boil and skim it well, and when cold, cork it up close. In two months boil it up again with a little fresh spice, and a stick of horseradish. It will then keep a year, which mushroom ketchup rarely does, if not boiled a second time.

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