I am looking for Mushroom Catsup with no tomatoes, anyone know how to make it?

Answer 1

Never heard of it,but i love catsup & mushrooms too!

Answer 2

Mushroom Catsup

I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! This is an old English recipe brought to the United States.

4 cups, approx. 1 day 1 day prep
Change to: cups, approx. US Metric
3 lbs mushrooms, trimmed
1/3 cup salt
1 small onion, peeled and chopped
1 garlic clove, crushed
1 tablespoon pickling spices, crushed
2 1/2 cups vinegar

Not the one? See other Mushroom Catsup Recipes
Canning
Chop the mushrooms and place in a mixing bowl.
Sprinkle with the salt and set aside for 24 hours.
,stirring occasionally.
Drain the mushrooms and rinse in cold water.
Place the mushrooms in a saucepan with the onion and garlic.
Add the pickling spice and vinegar.
Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes.
until mushrooms are soft.
With the back of a wooden spoon push the mixture through a nylon strainer placed over a mixing bowl.
Return the mixture to a clean saucepan and bring to a boil.
Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in large pot of water on rack and bring to boil.
Simmer for 20 minutes.
Remove bottles and tighten screw caps.

Answer 3

Mushroom Ketchup
From The New Joy of Cooking (Canada, UK), by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.

Ingredients:

4 pounds mushrooms (preferably crimini)
7 Tbsp coarse salt
1 cup red wine vinegar
2/3 cup cider vinegar
1 medium red onion, finely chopped
1 clove garlic, finely chopped
1/2 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground mace or nutmeg

Instructions:

Clean the mushrooms and chop them coarsely. Spread them out on waxed paper on a large baking sheet. Sprinkle with the salt, cover and refrigerate for two to three days, squeezing them occasionally with your hands. Drain them and rinse them well.

Combine them with the other ingredients in a saucepan, bring to a boil, reduce the heat and simmer for about 30 minutes, stirring often. Strain the mixture into a clean saucepan, pressing out all the liquid. Bring to a simmer again, then strain again through a dampened cheesecloth.