Stephanie Ann Farra who runs ‘World Turn’d Upside Down’ writes: Mushroom ketchup was something I’ve been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.
– 16 oz Mushrooms, chopped
– Handful of Salt
– 5 Shallots, chopped in large pieces, stuck with cloves
– Small knot of Fresh Ginger, chopped
– 2 Garclic cloves, chopped
– Few pieces of Mace
– Bay Leaf
Clean mushrooms by wiping the tops with a cloth, rinsing them will dilute the ketchup. Place in a stewpan on low heat with the salt until there is a good deal of liquid, be sure to cover the pan. Remove from heat, let cool and strain the mushrooms using a cloth. Squeeze out the remaining juice. Put the juice back on the burner and add the shallots, garlic, mace, bay leaf, ginger and boil the mixture for a minute and then turn down the heat and let simmer for 15 minutes. Drain again and bottle.