Food That Time Forgot: Mushroom Ketchup
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- Опубліковано 23 кві 2023
- Because of all of your wonderful comments, we decided to make this recipe again ten years later. Mushroom Ketchup is a delicious sauce that can elevate just about any dish you use it in. No tomato ketchup here!
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In the ingredients, what are Whole Pepper Cloves?
Please write those 5 ways to spell it
Do you have recipe for what you just made in this video? Because it doesn't say how much of the long pepper, cloves and nutmeg or other ingredients you used. Thanks!
They say "no sloppy steaks" but they can't stop you from ordering a steak and a bottle of mushroom catchup.
Waiter would probably still come and try to snatch ‘em up though.
You gotta eat em fast...
Dangerous nights crew!!
I prefer mushroom ketchup on my chicken spaghetti at chickalinis.
Just as long as you don’t have slick back hair
In 2018 or 2019, I went to feast of the hunters moon in tippecanoe county, indiana. There was a stand there selling mushroom ketchup. I had a great chat with the vendors about their research and products - but unfortunately I was on a strict budget for the day and had already run out of cash ☹️ had to pass on the mushroom ketchup that time, but I decided as soon as I got home I was going to look up a recipe and make it myself. Went to google, and the very first result was a video. My jaw dropped. The video was the same guy who had just been trying to sell me mushroom ketchup a few hours earlier!
That’s the story of how I discovered the Townsends - and I’ve been following them ever since! If you guys ever come back, I promise I won’t pass up the ketchup next time! 😅
Townsends is at the Feast? I'll have to keep an eye out this fall!
@@matthort1719 Good, because that whole bit about the spices being my chance to be creative left me cold. Man, when I get creative while cooking, the results are extremely varied, and I'd rather not waste the time and money just to guess at the ingredients.
Wow! That’s really cool dude! What an awesome meet cute.
That's An Awesome story. Thanks for sharing❤
@@BeeWhistler Also, the original video uses specific spices, and that's how I make mine.
It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century. Ketchup was called kêtsiap, a Chinese word from the Amoy dialect that translates to "brine of pickled fish."
I am not sure. There is a strong tradition of vegetarianism in Asia and there is a mushroom based oyster sauce replacement. I think it’s likely this mushroom ketchup is an attempt to copy mushroom oyster sauce.
Did it originate there or did several cultures invent something similar?
@@jackhazardous4008 multiple cultures made something similar. There was once dozens of kinds of fish sauces in Europe, the near east, and north Africa with Garum being the most famous. There were also sauces made from different types of fish, some kosher, some with octopus or squid, and some that were even made with shellfish somewhat similar to oyster sauce. When the Roman empire collapsed the trade in fish sauce dropped steadily but continued in some places like Italy into the present day. There was contact between Rome, India, and China at the time (they've even found evidence of Roman traders as far afield as Japan and Vietnam) but there wasnt a huge transfer of food dishes so it's likely they were independently invented since fermentation and salting foods was done pretty much everywhere.
there's something so wholesome about watching this man make food, the way he smiles and enjoys the dishes you can really feel his heart is in it ... sauce looks amazing... i would use it as a base for a mushroom cream sauce!'
He's like mother nature's best advocate
I wish he was my uncle
I really like his chefs coat.
Make soda out if it
@@ThatOpalGuy 😂 mushroom soda I'm an advocate of weird foods and weird mixes of ingredients but dunno this one 😂😂
The original mushroom ketchup episode was how I found this wonderful channel, all those years ago. Still my favourite internet refugee, Cannot believe its been ten years! ♡ to all you and crew
Same.
Me as well. Thats funny
Me too. It was the first thing I made. It's been a while but now I know I need to make more.
10 years!! Wow, I had been a subscriber before even that. I also can't believe that a) I have been a subscriber for that long and b) that time has simply flown by without me even realising it! It just goes to show how good this 'Townsends' channel is and they having 2 million subscribers is quite the achievement, but surprisingly low for the quality and calibre of this channel! Especially when compared with some other channels that have 5 million or more and one wonders 'why?'. This channel deserves far, far, far more subscribers.
Ditto... back in 2014 I was searching for ketchup recipe and found John and made my first mushroom ketchup. I make it all the time.
I remember this being in grocery shops in Ireland in the 1970’s. Often used to flavour stews and mince dishes. Not seen it for years.
Paging Heinz. I think we have flavor 58.
Was it thin like this is? Or was there ever some middle ground that had the flavor of mushrooms but the consistency of modern tomato ketchup?
@@musicstewart9744 😂
I got mushroom ketchup once in the sauce section at a Tesco in England. I think it's still possible to find or even better use the video as inspiration and make your own.
@@Exayevie i guess you could use some sort of starch to thicken it if you'd like
"And she said I'm gathering mushrooms to make my mammy ketchup O". The lyrics of an Irish traditional song, Gathering Mushrooms, that I heard nearly 40 years ago (by the band Clannad, arranged by Ciaran Brennan). OK, they put mushrooms into their tomato ketchup, I thought. Little did I know. Thanks for clearing this up, and for the video!
that makes sense since based off what I've read the theory is they started off as pure mushroom, then started adding some tomato in and progressively added more and more tomato and less and less mushroom until we got to the modern day where it was pure tomato and then we started adding progressively more sugar until we got to today's ketchup that as John said is basically a jam.
I didn't realize how long I've been watching this channel until you said it's been TEN YEARS since you made the mushroom ketchup the first time around.
I remember making it at home and it's AWESOME. I can't believe so much time has passed - your channel has exploded and rightly so! Love the quality and love the content.
Much love from Canada
Same here. I haven't had time to make it for years, so I'm glad they are selling some online!
I never grew up eating mushrooms, but as an adult, boy I've learned what I was missing out on. Mushrooms, prepared right, are now one of my favorite foods
lot more than the flavorless button mushrooms from stores. Try oysters, shiitake, chantrelles and you'll see why people go nuts over them
@@escapetherace1943 Not that those aren't good, but best mushrooms will be the ones you can forage
@@VeganKebabDoRuky u wot m8. I find chantrelles and oysters in the woods all the time.
Also just saying but (I don't like morels)
@@escapetherace1943 Do you get summer cep? Where I'm from it's the most sought one together with chanterelles and parasol mushroom
@@VeganKebabDoRuky I haven't hunted those, I only ever went for the super common ones around here in the PNW. Namely chantrelles/morels.
Morels are highly sought after here and there's a lotta buyers.
I just moved states though and it should be quite different here.
I believe the reason why they seasons afterwards is that its easier to control the final product. Just like with stock, if you season and then reduce, you could end up with something that tastes too strongly of spice/salt.
Made that mistake the first time I made stock and then a risotto from it. The end result was super salty. That's where I learned it's easier to add more than it is to take away.
Season in stages!
i just found this guy this morning, and I already stored some salmon in butter and wanna make a earthen oven. Great wholesome stuff.
❤
The people in the 18th century thought tomatoes were poisonous but had no problem eating mushrooms.
It is mainly due to them eating tomatoes on lead plates.
Tomatoes are a nightshade and are actually poisonous.
The mushrooms we think of as poisonous are actually medicinal, used to induce vomiting in the case of stomach sickness or actual poisoning. Our ancestors knew these things much better than we do.
Only Europeans thought they were poisonous. Native Americans had been eating them for hundreds if not thousands of years before that.
@@T4nkcommander Tomatoes are classified as part of the nightshade family, and are absolutely not poisonous. The _stalk_ of the plant is mildly toxic, the fruit is not.
As for poison mushrooms, mate, don't eat deathcaps. They're called that for a reason. There are medicinal mushrooms, but the ones people actually talk about ain't those.
Tbf, a lot of mushrooms are native to Europe and you can find them everywhere.
Tomatoes were new and rare to find for most people.
There's actually a mushroom powder available on American shelves- it's by McCormick, and it's called like "Umami seasoning" or something along those lines. It's salt and mushrooms and a few other things, and it really IS a major flavor booster!
Oh, yeah, Trader Joe's has one, too. At least, they did, I've had my jar for a while.
I recently bought one of those, by McCormick - first time I've ever seen it!
I imagine mushroom powder would elevate soups and sauces.
Why don't I just put in mushroom
We have Mushroom Umami Seasoning from Trader Joe's. It's my boyfriend's favorite spice to add. I treat it like a challenge. If I spice the food I make to satisfaction he doesn't reach to add any mushroom powder.
The best description I can give for it is it's sort of like ramen powder, kind of like powdered chicken flavor, but ofc different. Umami / savory, and salty.
I have made your mushroom catsup (from the original video) and the mushroom powder. It is delicious and I use it in my living history cooking recipes. Thank you for all the research and work so that we can keep history alive.
I’m curious what dishes you would use this with. I plan on making it this weekend and I’m looking for some ideas to put it on. The steak is definitely a given.
@@brentmichael1975 I use it in stews, cooked cabbage, and other savory dishes.
@@brentmichael1975 probably anywhere you´d use worchestershire sauce
Have you tried to thicken it up to be closer to tomato ketchup in consistency? I was thinking maybe add some thickener to it instead of boiling it down because i imagine the flavour would get quite intense
I dehydrate puffballs to powder, along with Chicken/Hen of the woods, some boletes when I do find them, a lot of chantrelles.
I see this as being great the more 'flavors' of mushrooms you add in it: I'd just caution and say that if the mushroom is the type you want a parboil a few washes (to remove some 'indigestion' chems it produces and usually more bitter flavors)..then do that before putting them in the mushroom ketchup 'stew'. I've done this with young Pheasant backs one of the 2 times I've made this, and it turned out great.
For modern approach (and as a brewer) I still add a pinch of potassium metabisulfate/sorbate into the mix as a +1 over the salt to prevent yeast etc growth. It lasts years no prob that way.
Great Video.
This has massively inspired me to try cooking some older recipies, but had to point out The infamous Worcestershire sauce is an anchovie ketchup at heart, lovely stuff.
10 years? I didn't' know I followed you that long. LOL. What a journey! Thank you John for the long journey. Oh.. did I mention my library is 46 + volumes now?
@@matthewnienkirchen8083 Bist due Duetch? Oder Belgish?
I just finished making my own mushroom ketchup, and it is amazing. I can't believe that this isn't the standard form of ketchup.
Did you make this exact recipe? I’m about to make my own and wondered what else might be out there to maybe merge recipes.
@@sgtjholm Try the standard first and when you find it acceptable as it is then use that as a base switch to customizing it as needed
Here in Brazil we have a recipe for a ketchup made from Guava (Goiaba), nicknamed "Goiachup". Still uses a bit of tomato paste, orange juice (for acidity), laurel, garlic, onions, soy sauce and cinnamon. Never tried it, will give it a shot.
mushroom ketchup was the first ever video I saw from your wonderful channel, glad to see youre still going strong! much love
It's such a refreshing channel on UA-cam I've been searching for more historical channels and actually usefully channels and purging all the joke channels and trying to build a better algorithm of proper quality for myself
Yep, saw it when it first came out too
@Harlod Shekelbond do they have some for sell? I can't find it when I go to look for it?
@@laurasmusings1865 Just use the recipe and make it at home it really isn't difficult.
@@schwuzi I actually ordered a bottle of that Geo Watkins to see if I like it, as I've not tried it before. If I do, I'll be making this from scratch!
😃My grandmother used to make this in the 1980s! We'd go out picking field mushrooms as children. She'd put a load of them in a big basin and smother them with salt. Never knew the spices that she used; only that it tasted delicious. We'd have it with bacon and cabbage. My Dad found a bottle that was over ten years old.(They stored it in dark brown bottles with a cork.) He tried it and said it was just like he remembered it, only better. Aging it seemed to help the flavour in his estimation. (He's still alive by the way with no ill effects.😄) Thank you so much! I am SO making this. Dad will be thrilled!
Wonderful story❤
I looked up a hard tack recipe, went from that to your original ketchup recipe, and I've been hooked ever since. I still need to make myself a bottle of this. Definitely thinking of adding anchovy
Made some mushroom ketchup yesterday - and powder. The original recipe is gold. We compared it to the store bought variety - if it was a competition we would have won. Fantastic flavour, richer, umami... We will do these all year round now.
From reading Animal, Vegetable, Junk, the reason for the shift from mushrooms to tomatoes was that as industrial canning became more common, manufacturers wanted to sell left over tomato pieces. So they boiled them down and added spices (and a lot of sugar) which then became the tomato ketchup we know today.
As alluded to, mushroom ketchup is a commercial product sold in the UK, but I wouldn't call it 'common', but more 'niche'. There are many brands of tomato ketchup, but you need to go to a larger, or specialist, supermarket to find mushroom ketchup. That said, I used to use it back in the 1980s to add 'umami' to dishes long before I ever learned the word 'umami'.
It's available in Tesco!
from UK. My Mum always had mushroom ketchup in the cupboard. But i have never seen it in a shop. I might try to make it though!
Never even heard of it till now
@@dq7860 I am now well informed of your ignorance. Thank you.
Yes, it’s available in Tesco, but around two quid for quite a small bottle.
Living in the desert, I dehydrate a lot of mushrooms & make my own powder. The possibilities are endless with this stuff~ & now I have yet another wonderful way to use it! Thanks so much for sharing this, truly enjoyed every aspect of this post.👏
That's what I was thinking.
Your enthusiasm for this way of life and these recipes is contagious. Thank you so much for what you do! You've got my sub!
(Jon enthusiastically yeets tomato ketchup across the room.) I chuckled warmly.
i especially enjoyed the breaking glass sound as the plastic bottle hit the wall
@@terrydonnelly4816 in 18th century america, you could never tell
That was hilarious 😂😂😂
I was not prepared for sound effects in a Townsends video lol
It’s weird just seeing him interact with something modern.
Forgotten foods would be a great theme/segment to continue.. reminds me of a great channel called forgotten weapons. Love the channel since the start of it!
I second his channel. Very straightforward and the recipe can be followed.
@@UCKY5 Tasting History is fantastic! Love that channel!
prefer food to weapons
@@jamc666 I agree!
Always cool to see a gun Jesus reference
Hi folks, absolutely fantastic video on food hacks. Anyways, I'm from Malaysia, part of the Nusantara archipelago. This "ketchup" or "kitchup" is suprisingly similar in phonetics to the Indonesia "Kicap", which is a soy-based fermented sauce, packed with Umami.
Long live the trade routes.
Thanks for sharing! Is the 'c' in kicap pronounced more like a 'k' or an 's'?
it actually made a lot of sense why people would try to replicate the flavour with mushrooms, what he created here was probably really strong in umami so people in the 17th century probably made something very close in taste to what they bought before
@@DJBillyQ The letter C in Malay/Indonesian makes the same sound as 'ch' in English
Yeah, it was originally the name for a Chinese fermented fish sauce. Indonesians call all kinds of fermented sauces like fish sauce and soy sauce "kecap", and I''d guess it came to Malaysia around the same time. Europeans borrowed it from there somewhere.
Yep, ketchup originates in Asia! It was a Southeast Asian word.
Fun fact: English speakers cannot agree on the proper way to spell catsup! It is funny how Westerners have so much trouble figuring out how to write words when they learn new words from Southeast Asians.
I made this for my wife for Mother's Day and cooked steaks today to serve with it. It was a huge hit! Thank you so much. I've been copying your recipes ever since I found the Kitchen Pepper video. Never stop!!!
The original mushroom ketchup episode was my introduction to the channel. I've been making it regularly since then. It's especially good with steak pudding (another of their episodes) and beef pot pies. The leftover solids were great included in meatballs.
I also started with that one. I remember clicking on it thinking, "wow, how weird is that? There's no way anyone would eat that."
Now its two years later, I've watched almost every Townsends video and I could tell you how to make this, cullis and flip!
I was just looking up the original recipe yesterday to make a shopping list! And then you present a totally different recipe today. Now I have to decide which version I want to make. Or do a blend of the two. Or just make up my own seasoning mixture to go in it. One thing I love from old recipes is they are so versatile. Don't have X? Use Y instead. Nowadays, people freak out if you can't tell them to the drop how much of something to add. They doubly freak if you tell them it doesn't matter, or that I never measure. They seem to forget that people have been cooking since the dawn of time, without any fancy equipment, temperature control or recipes.
I cook almost always without a recipe. Sometimes. I write them down after if it was especially good. Most of my "tecipes" are a list of ingredients only, no tittle, no amounts. Lol
It’s amazing to keep these sauces going and in the kitchen. I am so intrigued with the flavors of old.
You and Max Miller from Tasting History showcase these early recipes so we can experience these foods.
Max always makes a reference to you and channel. Both of your channels are wonderful.
Thank you.
Iv'e made the recipe you posted 10 years ago on 3 occasions and like it. A friend of mine is a deer hunter so I gave him a bottle and the dried mushrooms, I did not make a powder but chopped it leaving small chunks, he was skeptical but tried it and now he makes his own. It's a teach a man to fish type of tale that you taught me and inturn I taught him. My sister won a vegetable chilly contest using the dried mushrooms as her secret ingredient. Thank you sir.
I followed your recipe 10 years ago and we still love it! We also purchased some from your website as well. Still have some left!! Thanks folks!
I feel like food is one of the most accurate representations of how people lived at a certain time, thanks for bringing these recipes back
Never stop uploading, every video is just amazing
And a lot of them are sometimes better healthier than today
@Wesley Wyndam-Pryce the food was definitely healthier than today. Of course now we have more modern preservation but a lot of that includes things that are not good for you or food that is in plastic which leach into the food.
@@wesleywyndam-pryce4081 Of course it was healthier. It wasn't GMO or processed. It was real food.
@@Ryan-bl5wz genetically modified foods are no worse for you than traditionally selectively bred crops
@@Ryan-bl5wz GMO not unhealthy in any way. Organic corn syrup would mess you up just as bad as GMO corn syrup. Because corn just isn't meant to be in everything.
😮 10 Years!!!!!! I have been watching and following for TEN YEARS?! Feels like only a few years. You guys changed my ways of cooking, herb and forest harvesting and my entire life. I'm just blown away. ❤❤❤
This looks so super good
This episode couldn't have come at a better time! I JUST finished the "beef stew" recipe you guys did an episode on, and I used the mushroom catchup like you did. It was absolutely fantastic! However, I felt like the bottle was a bit spendy. So I started wondering if I could make my own mushroom catchup. Then this episode came out! Wow! I'm super excited to make my own, special mushroom catchup (and powder)!!
Thanks Jon. I've started calling the mushroom powder "Musket Spice". MUS-hroom KET-chup. I watched the video ten years ago, and have been making it and loving it every since!
That's great! I think I'm going to adopt it. "Mushroom powder" really sells it short. It's so much more than that. And it has an appropriate historic reference, too.
@@brucetidwell7715 Thanks very much. I hope Jon reads my comment and likes it too. I'd get a big kick if he started calling it that. I also like when I tell people it's musket spice and they look at me funny, I can explain what mushroom ketchup is, and help spread the word.
the modern version would probably be 'vegan oyster sauce'. I sadly don't like the texture of most mushrooms, but I don't know why it took me so long to realize that I can still have the taste of mushrooms in my food. This is such a good way to have mushroom taste without having any go bad in the fridge.
Love this channel, awesome to watch when you're not in the mood or it's too late for something exciting, the time flows by with these videos but it doesn't get you wound up
I've made mushroom ketchup several times since seeing your first video on it. It's absolutely delicious. Use it as a dipping sauce for a French dip sandwich. Unbelievably good.
That sounds like a fantastic idea!! I wanna try that! I'm making my first batch ever!
Do you have any type of an actual recipe
People (myself included until now!) think stores are being innovative with "Umami Mushroom Seasoning" blends but turns out it comes from 18th-century ketchup!
My mom always made tomato Catsup but it always had mushrooms in it kind of like a hybrid I’ve never found anything like it. Goes really well with fish and wild game.
It was her grand mothers recipe.
If you're wondering whether you should make this or not - do it. It's absolutely delicious, and it's fun experimenting with the spices to add your own personal touch. I had never heard of this until I saw the original Townsends mushroom ketchup video years ago and decided to give it a try. Add it to burgers, toss it in with a sizzling steak, splash it on fries or mashed potatoes. Absolutely delicious!
This is what lead me to the channel. I do like a thicker sauce though, so as I'm cooking down the final product I add cornstarch or xanthan gum to thicken it. Bottle it up in an old glass bottle and use it as steak sauce.
Was smiling warmly through the entire episode. Something about this channel really brings a simple peace to my spirit and puts me back into perspective. Thanks for this wonderfully educational and passionate video.
I watched the 1st video on this when it came out so I had to try it and ya it is great stuff. Thank you for for another wonderful video
So cool that you uploaded this! I have been reading about the origins and old versions of ketchup and they've intrigued me!
So many of the recipes in our old cookbook collection use Mushroom Catsup... I need to make this to carry on.
Mushroom powder is actually still a common spice. I have a bbq rub that has mushroom powder in it. Its awesome.
I was wondering if the powder could be used as a rub.
I'll most certainly be making this now!
Great recipe! I believe that you can skip rubbing each mushroom clean individually as the added moisture from washing them will be cooked down anyway. Of course you cant soak them for an extended period of time but a quick wash doesnt hurt the aroma and is way easier for an application like this.
I absolutely love this recipe. It has become a staple in our kitchen. I like to keep the dehydrated mushrooms in pieces about 1-2 cms big. They make really good bacon bit substitutes in salads and ramen.
I remember the old episode; it was one of the first I saw from this channel. Making a steak go with this made me think of Guga Foods. I can picture him putting the dried mushroom spice in a compound butter.
This chef says "Thank you" for the compound butter suggestion! We have herbs all summer for flavoring butters but this will be a nice and different addition to the menu!
@@jaji8549 You are welcome!
We only recently found this channel and we are hooked. We have binged the entire playlist. The recipes are amazing. This mushroom ketchup and the dried mushroom seasoning is absolutely fabulous. If you haven't tried this recipe, do yourself a big favor and just do it. It's easy and delicious. I substituted some of the seasonings to match my preferences (we hate bay), and the final product is fabulous. I dried the chunks in the dehydrator, but I would definitely recommend smashing the chunks into very small pieces before drying as the larger mushrooms stay soft for a very long time; which means more drying time.
Bought a bunch of mushrooms last night. Wish me luck!
Edit: I made it and paired it with a cheap steak. It is actually wonderful.
To be clear, i do not like mushrooms very much at all. But it adds a really unique taste. Almost umami. Smelled great while on the heat as well. Thanks for this experience :)
I can confirm that mushroom ketchup is delicious and versatile - use as a sauce as you would soy sauce or add it to stews and other dishes as you would soy sauce or Worcestershire sauce.
I'm allergic to soy. This recipe was a godsend alternative to soy sauce.
@@keithbarnett3055 you poor soul China lily soybsauce is AMAZING
That mushroom catsup from the first video was the first recipe I ever made off UA-cam and that stuff did not last long in our house, we used it up FAST. I hoarded that mushroom powder like gold dust and used it only on the most special recipes, but I'm out finally and I need to make more!
Same here. I made up a ton along with a beef pie in the Dutch oven. I did not make enough of either.
Mushroom ketchup isn't common in the UK. I'm definitely going to try your recipe! I can imagine it lifting almost anything savoury if used instead of salt. Very good video. Enthusiastic and educational.
Was he referring to something like Worcestershire sauce maybe?
@@Melissa.Garrett Could be - it contains no mushrooms, but it is from the UK and fairly common!
Mushroom ketchup is available is every large supermarket in the UK. Next time you're in ASDA pick up a bottle.
Glad to see mushroom ketchup again. It's been a staple in my kitchen every since your first video, and I make a new batch almost every 3 weeks.
I grew up with this in the Michigan region. It was in the grocery stores and was something my grandfather would not eat dinner without.
If you don’t mind my asking, what part of Michigan? I’m from SE Michigan and I hadn’t heard of this until the original video on it. It sounds fascinating
I'm so stoaked to try making this! Thanks for sharing!
Wow this looks amazing. You can use this for anything that requires some umami.
Definitely making this.
I've purchased two bottles of this from Townsends and LOVE the rich umami flavor. I think I'm ready to start making my own now. I've already tagged the recipe in my Hannah Glasse book and will use THIS video as a guide as well. Many thanks + good wishes to Jon and everybody else on this wonderful channel. Ya'all are the BEST! ☮
My parents were going to a re-enactment convention in the midwest and I told them to go see if John Townsend and the gang was there. My dad was like, "Who should I ask?" and I'm like, "Literally anyone." Sure enough, they were all there and they posed for pictures and signed a Townsend magazine for me! The gang at Townsends is really the nicest, coolest people and your channel is one of my top favorites! I've been a fan since you started and I'm glad you guys are returning to the oldies. Keep it up!
My young niece and nephew almost beg me to keep a supply to put on their food. For my close friends and family, this has become a favorite
In Dutch we have the word Ketjap, which comes from Indonesian which means sweet soy sauce. As some may know, this is made from fermented soy beans, wherein a fungus grows, so the medieval Europeans weren't far off using mushrooms to make their own version of ketjap!
No, ketjap is just soy sauce. The sweet version is Ketjap Manis.
The salty version is Ketjap Asin.
@@AudieHolland I stand corrected. In my household we use "ketjap" exclusively for ketjap manis, but that is probably just us.
@@dorusie5 No worries 😀
This looks so beautiful. The video wasn’t even over and I was already thinking of how to use it; soups, steak, pork, eggs…. Cannot wait to try this !!
I've been making this since I saw your video back in 2017. My buddies and I made some in the barracks, along with your boiled apple pudding. You guys have added a bunch of dishes to my cooking, thank you so much!
The solids are even better than the sauce. Wonderful recipe, I added too much salt at first so I had to run out to the store and double the amount of mushroom. No regrets!
Can't even begin to tell you how many times I've watched one of your videos and all of a sudden my stomach growls, love the videos
Your stomach is complimenting me, Thanks!
Has it been 10 years already?? Wow! I remember that previous video on mushroom ketchup. Great to see this again. 🍄
That is so interesting! I'm from country where mushroom picking is kind of national sport and we do a lot of stuff with mushrooms, but I have never seen anything like this. Can't wait to try this out!
Reading about mushroom picking being national sport I thought you were Polish, but your name looks more Czech / Slovak or maybe even further South to me. I guess it may be Slavic / overall European activity then.
@@user-mc5vy2vk5n Hello, from Czechia, good guess :) If I remember it correctly, I saw some statistic about Poland being world leader in mushrooms consumption per capita, but data was skewed by the fact that Poland is large mushroom exporter. Also it included mass produced mushrooms. When comes to wild mushrooms about 70% of czech people goes to mushroom hunting at least once a year and one houshold eat between 5-6kg wild mushrooms per year on average. But some mushroom freaks, like my mother, brings home about 5-6 kg of mushroom per week, when season is good. Mushroom breakfast, mushroom lunch, mushroom dinner for two months...
Corner meg cooking
Fascinating! I didn't know mushrooms were so popular in that area of the world. Thanks for sharing!
My grandparents were Polish. Mushroom picking is a family affair here in northern Michigan with the Polish families, in the autumn we have stump, or honey mushrooms. Depending on the fall rain, you can get almost none or 20 pounds in an hour. Climate change has shifted the season a good three weeks later..... they need heavy rain and cold nights. And morels are a national treasure, but I have never been really lucky with them.
This was wonderful. Made it using your methods and I love it!
10 years after seeing the original video I finally made it myself. We found it to be quite complex and pleasant and different to what we are normally accustomed to. The cloves seem to be quite prominent and as we don't use them in our normal food it was quite unique. I will be experimenting with this recipe and I think it could definitely be something we keep as a constant condiment in our household. Thank you for all your work in keeping this history alive and keeping us in touch with our past.
I also dried the strained ingredients as suggested in the original video and pulverized it into a powder. Haven't used it too much yet but it appears to be a flavor enhancer like MSG (not surprising since MSG was discovered to be naturally incurring in mushrooms) plus the cloves, allspice and bay leaf and whatever other spices that you use in the recipe.
I was drinking when you threw your bottle of tomato ketchup away. 'Bout lost it, lol. Completely unexpected and frickin' hilarious ( you made your point ). Always wonderful watching your videos and I still think your colonial kitchen is the greatest.
You guys are a national treasure. Thank you for all you do!
Thank you for posting this again. We made this the first time you posted it and keep making it today. The funny thing is that we love the leftover powder more than the liquid. The sauce is great but when you dry and grind the leftovers, it makes a super versatile seasoning that tastes amazing on just about everything. (edit: I typed this before watching the end of the video). We used a dehydrator to get those leftovers super dry, then threw them into a grinder.
I've been using mushroom ketchup in place of Worcester sauce for years now. I've also tried a mixture of 2/3 mushroom ketchup and 1/3 fish sauce with good results. Thanks for the follow up/updated video on this amazing condiment.
I'm curious can this be done with just the mushrooms, salt and nothing else, perhaps a bit of black pepper
@@antonstefanov2146 I think the vinegar may be necessary for shelf life, but not positive.
Worcester sauce is technically ketchup as well. At least Cantonese Chinese call it ketchup. They just call ketchup tomato sauce (Literally translated from Cantonese word for it. The Keh in ketchup in Cantonese means tomato so its Literally tomato sauve and worcestershire sauce kitchup.
My partner was sharing an episode of someone remaking 18th century cooking from America. There were a few timers watching it where she used chicken stock where I remarked "I can see someone adding mushroom ketchup instead" and then had to teach them about Mushroom Ketchup. Literally two hours later this video was released, thanks Townsends!
I did make catsup this a few days ago, following Jon's instructions. It is very salty, (I could have done that part wrong) but it is amazing. I can confirm it tastes incredible on steaks, in pasta dishes, in rice, whatever you please. I find it imparts a great flavor when used in the water used to prepare things that need to be boiled. I used a lot of nutmeg, some mace, black peppercorns, allspice, and button mushrooms for my batch. I bottled it much in the same way, as I brew my own beer and mead anyway. Definitely worth the effort for the sauce.
When I make ribeyes, I use less salt to begin with in my preparation, but as they rest, I sprinkle on a bit of this.
Никогда не слышал о кетчупе из грибов. Когда говорят о кетчупе, я представляю томатный кетчуп.
Спасибо за рецепт и за информацию. Надо будет попробовать сделать грибной кетчуп.
I'm so excited! I crushed up and salted my first batch of mushrooms not too long ago! I can't wait to try this! 😁
Has it been 10 years? I remember when the first video came out and thinking I'd love to make this. This time I will.
This looks good! If I was going to make this, I'd consider adding some kind of thickener, e.g. corn-starch. Thin sauces are hard to dip stuff in, so a thick mushroom ketchup might be better for some scenarios.
Little soufflé cups are perfect for liquidy dipping sauces. I do prefer thicker sauces in general, but sometimes your food needs a little au jus or Worcestershire and thickening the sauce can change its whole personality.
gross
@@appa609 ? corn starch doesn't add any flavor. I'd make this probably and add the ketchup powder back to the final liquid product and make it slightly thinner than tomato ketchup
@@escapetherace1943 It is gross because you'd need very much starch... you will taste this large amount and the consistency will not be like regular ketchup...
@@DerSaa you wouldn't taste the corn starch.
Yes the texture would be like a thickened asian sauce, so perhaps adding some grated pulp or ground up mushroom back in could help
Great video, I like these type of videos. ‘Food that time forgot.’ I liked and subscribed.💯
I watched the 1st vid you all made years ago and have continued to make mushroom ketchup since then. Its always present here at our house as well as the powder... [which I just use a dehydrator and then grind up in a seed grinder] Love this revamp on a fun recipe to make. I hope it makes others feel the need to give the recipe a try because theyre gonna love. Some people said of mine, it slightly reminded them of worchestershire sauce 😊🎉 Thank you!!
If of interest, last week I came across The History Channel’s “The Food That Built America”. It covers Heinz and how/why they came up with tomato ketchup.
I found it fascinating after watching your videos. We all forget sometimes that there were (and still are) two different ways of living - the country/farm fresh foods and the city/everything being brought in before refrigeration.
Thank you for posting this recipe again. I was making up a batch this morning and realized why some of the recipe authors might want to leave it sit for a week or 10 days. If you aim for about a 2-3% salt content (about 3/4 to an ounce for 2 pounds of mushrooms), then you have yourself a brine using nothing but the juice from the mushrooms. If you let it ferment like a pickle for a week or two, that would add a whole other character to it. I haven't tried this myself, but I probably will when I have a suitable fermenting vessel and more time.
Came here to say this! Leaving it to ferment was probably more common than not, as it would keep longer. In addition, it creates whole new flavour profiles, deepening the flavours etc.
Here in Norway, some foragers make a similar condiment, that is now called mushroom soy sauce, which is very similar to what this would be if fermented. It is traditional, but I have no idea what it was called way back in the olden days
Another great video. Ibe been a chef almost 30 years. And I must say I love your videos, that have the history on food. Definitely my favorite UA-cam channel.
This was worth the redo. Great video!
I’m almost out of the mushroom ketchup and the seasoning powder that I made based on your recipe. I love it. I almost love the powdered mushrooms better than the ketchup itself. I need to make more soon.
do you recall your mushroom-to-salt ratio? i wanna try this myself and I'm afraid to over or under salt them initially
@@CookieMonster-nt8hh Don't worry about it. I use about 1 Tbsp of salt to 1 Lb of mushrooms. Don't let the fear of messing up stop you from moving forward. Just do it.
😮oh my gosh it is so hard to believe that episode was TEN years ago already! Awesome new rendition Jon and team, keep up the amazing work. I hope you are out looking for those tasty Morrell's!
Hey! Stumble upon your channel just now! I've got to say I love the passion you put into your cooking. Definitely will try this one. Keep it up ✨️
I have been searching for a Mushroom Ketchup recipe for YEARS!!! I'm so happy I found your channel ❤
Really?
I just had to type "mushroom ketchup" and i had like 60 results in a second. Also i had to look for another one to know how much salt
Loved the first version of this ten years ago, and I love the updated version! Also when he tossed the tomato ketchup bottle and I laugh my nutmegs off!
Love mushroom ketchup...have had it on my menus many times. Educating your guests is so rewarding