Instead of using tomatoes as the primary ingredient, mushroom ketchup employs mushrooms to create a silky sauce. The mushrooms are sautéed and mixed after spending the night in a marinade to improve the flavour. An appetising condiment that can be used as a spread or dipping sauce comes out of the process. Additionally, you may use mushroom ketchup to enhance the flavour of a soup or stew, as well as with roasted meat.
The popularity of contemporary tomato ketchup is linked to the history of mushroom ketchup, which spans several centuries. The earliest known version of ketchup originated in China in the seventeenth century. The first ketchup was prepared from fermented anchovies, unlike the tomato ketchup that is made nowadays. The condiment's lengthy shelf life contributed to its popularity in the days before refrigeration.
Ketchup recipes were introduced to Britain by traders in the early eighteenth century. The initial, fundamental components of British ketchup were fish, mushrooms, and walnuts. Mushroom ketchup gained popularity due to its savoury and adaptable flavour. It was put on roasted meats as a garnish or added flavour to savoury pies, stews, and casseroles.
The tomato kind of ketchup wasn't developed until the nineteenth century, and mushroom ketchup started to disappear. While most ketchup is now made with tomatoes, savoury meals can still benefit from the flavour boost that mushroom ketchup provides.
Making mushroom ketchup allows you to use any variety of mushrooms. However, smaller mushrooms take less preparation time, making them simpler to use for preparing mushroom ketchup. Because of their nutty flavour, chestnut and common brown mushrooms are frequently used to produce mushroom ketchup. Additionally, mushroom ketchup can be created using porcini, portobello, and oyster mushrooms.
To develop a unique flavour, you can also combine different kinds of mushrooms. For an earthy flavour, mix crimini and white button mushrooms in equal amounts. To reduce prep effort and enhance flavour, several recipes also combine dried and fresh mushrooms in equal amounts.