Mushroom Ketchup Recipe

mushroom ketchup

Similar to Worcester sauce in consistency, mushroom ketchup adds a lift to any meaty soup or stew, or in a marinade.

Ingredients for Mushroom Ketchup:

  • 2 lbs (900 g) mushrooms (preferably large, open ones)
  • 2 oz (56 g) salt
  • ½ teaspoon ground allspice
  • A pinch of ground mace
  • A pinch of ground ginger
  • A pinch of crushed cloves
  • A pinch of cinnamon
  • ½ pint (285 ml) brown malt vinegar

Method for Mushroom Ketchup:

  1. Wash and dry the mushrooms, trim off the ends of the stalks if necessary but do not peel them. Chop into small pieces.
  2. Layer the mushrooms in the salt in a large bowl. Cover and leave for 24 hours and then rinse and drain.
  3. Place in a pan with the remaining ingredients and bring to the boil, reduce the heat and simmer for 30 minutes.
  4. Strain through a sieve and pour into hot, sterilized, bottles and seal.

Makes about 1½ pints (900 ml) of Mushroom Ketchup. Similar consistency to that of Worcester Sauce (thin).

Note: This ketchup must be sterilized immediately.

To do this place the bottles in a deep container with a false bottom, making sure they do not touch each other or the sides of the container. This can be a purpose-built sterilizer complete with false bottom and thermometer, a large preserving pan or the base of a pressure cooker. What is essential is that it needs to be deep enough to contain a false bottom, a wooden or wire rack is ideal, and still hold enough water to completely cover the bottles. The bottles must not come into direct contact with the pan or they will crack.

If you are using corks, tie them down to prevent them blowing out during sterilizing. Screw tops should be tightened and then given a half turn back to loosen them slightly.

Add enough warm water to come up to the bottom of the corks or screw tops and then gradually bring the water up to 77ºC/170ºF and keep at this temperature for 30 minutes. If you’ve not got a sugar thermometer, raise the temperature slowly until there are tiny bubbles rising up from the bottom of pan and maintain at this stage for 30 minutes. In total it will take you about 1 ½ hours to complete the process. Use tongs to remove the bottles, tighten the screw tops or push in the corks.

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!

Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Sauces & Ketchups, All Recipes, Mushrooms
4 comments on “Mushroom Ketchup Recipe
  1. Mary Musirika says:

    Thank you for this great recipe.

  2. Rod Read says:

    Simmering now, but having studied various recipes and made this sauce before I intend to whisk away with the entire mix in a blender and keep with all the richness.
    Incidentally I use ready spiced pickling vinegar.
    I will report back how it turns out.

  3. Tina Strong says:

    Have been searching for the best mushroom catsup recipe on the web, and believe I have found it here! Many thanks from a Texas gardener and food enthusiast. Will let y’all know my results.

  4. Gill Corless says:

    I have used Geo Watkins Mushroom Ketchup for very many years and all of a sudden it has disappeared from all stores and on the net too. Searched for a recipe online and found yours – why did I not look years ago for a this. Going out now to buy mushrooms! Thank you for the inspiration!!!!

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