Once the fresh mushrooms have sat for 24 hours and the dried mushrooms have sat for 15 minutes, puree the mushrooms. a b c d e f g h Cooke, Mordecai Cubitt (1891). British Edible Fungi. Kegan Paul, Trench, Trübner & Company Limited. pp. 201–206.

Mushroom Ketchup Townsends is a delicious condiment that has been around for centuries. It is a combination of mushrooms, ketchup, onions, and spices that can be used to enhance the flavor of many dishes. The ketchup and mushrooms provide a sweet and savory taste, while the onions and spices add a touch of heat. It can be used as a condiment on burgers, hot dogs, and sandwiches, or as a topping on baked potatoes, omelettes, and more. It is also great for dipping fries and nachos in. Whether you are looking to add a unique flavor to your favorite dishes or just want something new to try, Mushroom Ketchup Townsends is sure to be a hit!With over 25,000 Great British products on offer, we have set up a new filter system to help you find the items you are looking for. We have kept theBrowse by Sectionin the top left hand corner and added some new sectionsFood, Drink, Baby, Toiletries, Household and Seasonal. a b c d e Branston, Thomas F. (1857). The hand-book of practical receipts of every-day use. Lindsay & Blakiston. pp. 148–149. Gladwell, Malcolm (30 August 2004). "The Ketchup Conundrum". The New Yorker . Retrieved 5 June 2020.

We call it ketchup, but mushroom extract, mushroom sauce or pure liquid umami joy are great ways to explain what it does. Use it as a cooking sauce to add to pies, pasta, gravies or even on pizza! Two pounds of fresh mushrooms will yield about four to five cups of mushroom ketchup. You can separate these into batches and flavor them differently. This classic British condiment is most commonly associated with mushrooms. The United Kingdom produces some of the best commercial brands available, but it is difficult to find them in the United States. Homemade mushroom ketchup can be made with this recipe. The recipe was created by Bill Neal of Southern Cooking. Cooke, M.C. (1891). British Edible Fungi: How to Distinguish and How to Cook Them. With Coloured Figures of Upwards to Forty Species. pp.201–202. Ketchup, or catsup, for the name is written both ways, is a sauce prepared from mushrooms, and was at one time believed to be obtained exclusively from the common mushroom and the meadow mushroom ... It is an error to suppose that good ketchup can only be made from the two mushrooms above named, for we should add also the wood mushroom ( Agaricus sylvaticus), the two species of Coprinus or deliquescient mushrooms ( Coprinus comatus and Coprinus atramentarius), and the two species of viscid Gomphidius ( Gomphidius glutinosus and Gomphidius viscidus). The warted mushroom ( Agaricus rubescens) and even the common velvety mushroom ( Agaricus velutinus) may be added to other species. All these are ketchup mushrooms of the first class, but mushroom gatherers collect almost anything that looks promising ...The first reference to tomato ketchup wasn’t until 1812. Early tomato ketchup recipes even included anchovies, likely to still get that umami flavor. However, the anchovies were dropped from recipes by the mid-1850s. American cooks started to sweeten ketchup recipes, and farmers began to sell their own recipes in the late 19th century. Heinz Tomato Ketchup launched in 1876, and the rest is tomato history. How to make mushroom ketchup at home In the 19th century, some sauces were prepared using mushroom ketchup, such as "quin sauce". [5] Quin sauce may be prepared by adding mushroom ketchup [5] or walnut ketchup and anchovies to a prepared essence d'assortiment sauce, [8] [9] which is prepared using white wine, vinegar, lemon juice, dried mushrooms, garlic, shallot, cloves, bay leaves, mace, nutmeg, salt and pepper. [8] Can your mushroom ketchup according to standard canning methods if you want to store it for more than one month. You can also keep it in airtight containers on your countertop.