Mushroom Ketchup

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I wasn't quite sure where to put this.  All of my research brought me to Colonial America but I'm guessing mushroom ketchup was an English sauce before there was a Colonial America.  It is still manufactured in England today.  If you feel this thread belongs in the British Isles feel free to move it there. 

I first came across mushroom ketchup many years ago listed as an ingredient in an upscale vegetarian cookbook.  So I’ve known about it for some time but never followed through on it, until now. 

Mushroom ketchup is used as an ingredient in soups, stews, meat pies etc., but it is also used as a sauce for beef, pork and chicken.  The folks in England know mushroom ketchup well, just as we used to.  It is still manufactured there and may be ordered online but where’s the fun in that? There are a gazillion ways to make mushroom ketchup so, historically, everyone put their own personal spin on it.   Here’s my first attempt.

Gracoman’s Mushroom Ketchup
2 pounds baby bella mushrooms
1 oz dried porcini mushrooms
2 T kosher salt
2 bay leaves
Enough chopped shallots to roughly = 1 large chopped onion
Zest from one large lemon
1 T grated horseradish
1 small knob fresh ginger
1 large clove crushed garlic
½ tsp Allspice
1/4 tsp cloves
1/4 tsp cayenne
½ tsp black pepper
½ cup red wine vinegar

Wipe the baby bella’s clean with a soft towel.  Finely chop and place them into a non-metallic bowl.

Mix in the kosher salt and mash with a spoon or potato masher.  Cover the mixture and let stand overnight.  Next morning the mushrooms have released all of their liquid.

Cover the dried porcini’s in boiling water. Let stand until soft.  My small French press is perfect for keeping dried mushrooms under the water.

Pour the mushroom mixture into a large pot and add all of the other ingredients including the dried porcini’s and their soaking water.  Bring to a boil and reduce heat to low.  Allow to simmer for 30 minutes.   Longer for a more concentrated finish.

Place a large sieve lined with a double layer of cheesecloth over a non reactive bowl.  Pour the cooked mushroom mix into the cheesecloth lined sieve and let cool.

When cool enough to handle, bundle up the mushroom filled cheesecloth and squeeze out as much liquid as possible.

Yield was 2.5 cups of liquid gold

Save the solids and dry them in an oven or dehydrator.

I dried the spent mushroom mix and ground it into an amazing salty seasoning.  I dried these in the oven at 200°F rather than my dehydrator to be more authentic.  It took hours.  Next time they go into the dehydrator.  The heck with authentic.

I first tried this ketchup with Sous Vide and torched flatiron steaks and it was simply outstanding.   The ketchup perfectly complemented these steaks, and was good with the potatoes as well as some steamed veggies I had on the side.  My oh my oh my.  I found myself pouring a small portion of this as a dipping sauce when the plate ran dry.  Yes it's that good!

I don't plan on ever running out of this sauce which makes me a bit of a throwback I spose.  Everyone I have introduced this to is of the same opinion.  My daughter sez she is obsessed with it so I gave her the recipe 