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mushroom & banana ketchup

2019-11-07+08

Wikipedia

Mushroom ketchup is a style of ketchup (also spelled "catsup") that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomatoes. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments.

MY COMMENTS:

Mushroom ketchup is a medieval British recipe. This was the ketchup recipe before refrigeration was invented and tomatoes took over the world. In the Philippines, they invented a banana ketchup during WW2 when tomatoes were scarce.  This is a combination of both recipes.

Mushroom ketchup appears to be similar to my pureed mushroom base in texture and purpose, except that I made mine without any vinegar because I can refrigerate and freeze it. The traditional process pickles the pureed mushrooms, so it will keep considerably longer without refrigeration.

Because long-term preservation was not my main concern, I could afford to give it a more pleasant taste. I didn't really care for the taste of the overly-salty brined mushrooms. I tweaked the recipe until that was no longer the dominant flavor.

• I'm not going to hunt for wild mushrooms in the New Mexico desert. I used a mixture of large, firm and fresh white button mushrooms and baby Portobello mushrooms instead.
• I added the 2 plantains, because I had them sitting on the kitchen counter and no immediate other use for them.
  • The plantains doubled the volume, lightened the color, pushed the mushroom flavor into the background.
  • They also thickened the mixture more than I could have done with mushrooms alone.
• I reduced about 2 quarts of liquid to nothing but apple cider flavor until that completely dominated.
• I also added chipotle powder to give it a bit of a bite.
• This product is acidic enough to allow water-bath canning for long-tern storage.

The end product is a light-brown, barely pourable mixture that looks like a very thick gravy. It tastes very much 'spicy apple' but you'll never mistake it for apple sauce.

Take note:

This recipe begins with minced vegetables and salt, exactly like sauerkraut. Sauerkraut is left to ferment spontaneously for several weeks, during which natural lactic acid is formed which preserves the cabbage. Not surprisingly, the same process is mentioned for mushrooms in an 1857  "camp ketchup" recipe. Nowadays, it is easier—and safer—to add vinegar for immediate preservation.

INGREDIENTS

This is what you need for 6-8 cups:

• 1 1/2 lbs. mushrooms
• 1 1/2 tbsp. pickling salt
• 2 ripe bananas
  I used plantains, because I had them available
• up to 4 cups apple cider,
  preferably a sour variety
• 1 cup orange juice
• 1 small onion, peeled, chopped small
• 5 garlic cloves, peeled, minced
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 2 bay leaves
• 1/2 tsp. ground ginger
• 1/2 tsp. freshly ground pepper
• 1 cup white cooking wine
• 1/2 cup medium sherry (or dry sherry)
• S&P

Pic1: mushroom & banana ketchup

Directions

Day 1:

• Rub the mushrooms clean.
  Do not wash. That will dilute the brine too much.
• Cut away any damaged pieces. Slice and dice the mushrooms in small pieces. (Pic3)
• Transfer to a non-reactive container. Add table or pickling salt. (Pic3)
• Cover and refrigerate.
  Check after 10 minutes to see if the pickling has started. My mushrooms had already shrunk by half by then.  (Pic4)
• Refrigerate overnight. Stir occasionally.

Day 2:

• Drain the mushrooms.
  • Remove the bay leaves.
  • Reserve the liquid as a mushroom-flavored condiment;
    • or add it back in the ketchup later if you think it lacks salt. That will enhance the mushroom flavor, but it will also add 2 more cups of liquid to evaporate and up to 2 tbsp. of salt.
• Chop the onion & bananas small.
• Combine the salted mushrooms, minced garlic, chopped onions and plantains in a large-diameter pan.
  • Add powdered ginger, allspice, pepper, vinegar, apple cider, orange juice.
    You may have to work in small batches to avoid overloading the blender.
  • Bring to a boil over medium heat.
  • Add spice egg with 2 whole cloves, 2 bay leaves, 2 tbsp. pickling spices.
  • Reduce heat, simmer uncovered for 1 1/2 - 2 hrs. until very thick and nearly dry.
    Stir occasionally to prevent burning, more frequently towards the end.
• Remove the spice egg. Discard the content.
• Blend the mixture until completely smooth. (Pic10)
  The ketchup should be very thick, barely pourable.
• Return to the pot, simmer 5 more minutes.
• Pour the ketchup into sterilized jars or bottles with vinegar-proof lids. (Pic1)
• Optional:
  • Sterilize in water bath for 15 minutes for longer shelf life
• Allow to cool.
• Rest for at least 1-2 weeks before serving.
• Enjoy.

 

Pic2: mixed mushrooms
Pic3: chop, add salt
Pic4: brined mushrooms

 

Pic5: drain
Pic6: plantains
Pic7: mushrooms, plantains

 

Pic8: chopped onions
Pic9: simmering
Pic10: pureed

 

Pic11: served cold
Pic12: served warm

 

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