Townsend's Mushroom Ketchup Our Version

Here is our version of Mushroom Ketchup. We found it on Townsend's You Tube channel    / @townsends   and immediately ordered some. It is expensive but delicious, and we decided to make it ourselves, which made it a whole lot cheaper. Try it yourself if you have an affinity for 18th Century cooking and recipes. It can go with almost any meat.

Mushroom Ketchup

Ingredients

First step to masticate mushrooms.
• 2 pounds of white mushrooms
• ¼ cup of salt
Second step to cook masticated mushrooms.
• ¼ tsp allspice
• 4 whole peppercorns
• 1 onion
• Zest of 1 lemon
• ¼ tsp cloves
• ¼-1/2 cup of white vinegar
• ½ tsp horseradish
• ¼ tsp freshly grated nutmeg
• 1 bay leaf

Instructions

First step to masticate mushrooms.
1. Slice mushrooms
2. Pour salt on mushrooms and work into the mushrooms thoroughly.
3. Leave the mushroom set out all night covered.
Second step to cook masticated mushrooms.
1. Place mushroom in cheesecloth or cotton cloth (white or natural color)
2. Squeeze all the liquid from the mushrooms.
3. Add spices and cook over medium heat. Bring to a boil.
4. Strain the liquid and pour into bottles.