18th Century Mushroom Catsup

Name: 18th Century Mushroom Catsup
Total time: 86400 s
Yield: 1 pint
Cuisine: American
Ingredients: 2 pounds brown mushrooms; 3 tablespoon kosher or coarse salt; 2 leafs Bay leaves; 1 medium onion chopped; 1 zest of a lemon; 1/4 teaspoon ground cloves; 1/2 teaspoon allspice; 1 tablespoon ground Horseradish; 1 pinch cayenne pepper; 1/4-1/2 cup cider vinegar

skunkmonkey101 @skunk_monkey101

Dover, Florida

The original Catsup /ketchup! This was made back in 1700's and still made today!

skunkmonkey101 @skunk_monkey101

Dover, Florida

The original Catsup /ketchup! This was made back in 1700's and still made today!

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Ingredients

24 hours

1 pint

2 poundsbrown mushrooms
3 tablespoonkosher or coarse salt
2leafs Bay leaves
1medium onion chopped
1zest of a lemon
1/4 teaspoonground cloves
1/2 teaspoonallspice
1 tablespoonground Horseradish
1 pinchcayenne pepper
1/4-1/2 cupcider vinegar

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Steps

24 hours

1

Chop the mushrooms and salt them. Cover for 10 minutes. Let sit undisturbed.
2

Stir and add Bay leaves let sit overnight. I put mine in a plastic ziploc bag set in the refrigerator.
3

Chop the onion, add to the mushrooms along with all the rest of the ingredients. Give a stir.
4

Boil 15 minutes.Let cool and press the liquids out of the mushrooms. Really squeeze the juices out.
5

Bottle or jar the liquids.
6

Keep the dried leftover mushroom mixture as seasonings. You can add this flavourful mixture to a lot of other dishes. Keep in an air tight container or freeze. I put mine in ziploc bags and I froze the mushroom mixture.
7

I hope you enjoy!

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Cooksnaps

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skunkmonkey101 @skunk_monkey101

on July 07, 2017 15:23

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....