I Tried Historical Mushroom Ketchup

Did you know that before there was tomato ketchup, there was walnut ketchup, anchovy ketchup, and yes, mushroom ketchup?
I put together a rough recipe based on the second recipe for ketchup in Hannah Glasse's 1747 cookbook "The Art of Cookery Made Plain and Easy," with some adjustments based on reading several different blogs that had smaller batch recipes. To be honest, if I were to do it again, I'd probably stick closer to her recipe and use wine or beer instead of sherry vinegar, but otherwise, the mushroom milking (??) process went swimmingly!
Recipe used in the video:
1 lb. mushrooms (50% cremini, 50% white button mushrooms)
10 g kosher salt
3 bay leaves
1 medium onion, roughly chopped
1 inch fresh ginger
5 whole cloves
10 whole allspice berries
1 Tbsp whole black peppercorns
freshly grated nutmeg to taste
2 cups cold water
1/4 cup sherry vinegar (again, this was too much, but that's what I did!)
Huge thanks to the awesome production team that made this possible!!
Producer: Isabel Alcántara
Director of Photography: Colin Jakubczyk
Resources:
www.loc.gov/item/05005034/
www.sainsburysmagazine.co.uk/...
foragerchef.com/wild-mushroom...
savoringthepast.net/2016/04/1...

[@serisothikos]

Ah yes, this is the crossover between the Emily Duncan Cinematic Universe and Townsends that I didn't know I needed but which I needed nonetheless.

[@Sheenifier]

No way Emily dropped Ketchup lore! This was a fun one

[@BX56_YT]

If tomato ketchup is Emily's favorite ketchup, then mushroom ketchup is Victoria Pentergrast's favorite ketchup

[@EmilyDuncan]

This is correct!

[@JeffreyChadwell]

Didn't expect to hear "slainte" here. That was a nice bonus!

[@EmilyDuncan]

Tá beag gailge agam! 😅

[@TheLowstef]

Here's a basic recipe I've done a bunch that this "ketchup" would be great with: In a large enough deep baking dish I put: 1. potatoes, carrots and onions cut in large-ish chunks, whole cloves of garlic (didn't include them once, still works, but... just put in the garlic and don't be shy with the amount), that's the base 2. some combination of cut-in-large-chunks: sweet potatoes, parsnip, celery root, celery stalks (in Bulgaria they sell separately), olives, mushrooms (would not include if using this sauce, obviously), cherry tomatoes (those go in whole). Other veggies can be used, so long as they can take the cooking, nothing too delicate 3. salt, pepper, any other spices to taste. I usually have paprika, bay leaves (home made, my aunt has the tree in her garden), allspice. I have added cloves but shouldn't be more than 2 or 3 (I did 5-6 once, wasn't bad but just overpowered everything else). Any herb that can take the cooking will work. In Bulgaria we have this thing that according to Wikipedia translates as savory - it is normally used dry and works here. I'm guessing rosemary and thyme could work too, they tend to tolerate the cooking. A judicious amount of some hot sauce can also be added. 4. some oil. In Bulgaria we have sunflower oil as the default. Other neutral vegetable oils will do. Olive oil works fine but the cooking kills most of the distinct taste so isn't worth the money IMHO. Butter is also not worth the expense. Leftover drippings of previously cooked meats would work nice. 5. some liquid until the bottom of the dish is covered but not too much. I've used different kinds of beer, wine, balsamic vinegar, soy sauce. Not all at the same time, obviously 😀. Water as needed (or only water). Sometimes when the bottle of ketchup (regular tomato) or mustard is spent, I'd add some water and shake it up to wash off the final remains, then save the flavored water for use in recipes like this one. The mushroom ketchup would go here Cover the dish with some foil and put in the oven for 40-50 minutes at 180-200 Celsius (Americans can use Google to convert). Do something else around the house. When the veggies are essentially cooked, remove the foil, stir them up a little, raise the temperature to 250-ish and bake for 20-ish more minutes to get things nicely roasted/slightly charred. The final minutes should be monitored to prevent burning. At the final roasting stage some additions are possible. I've done canned lentils, chickpeas or beans. I've done sausages on top. I've done frozen chicken nuggets on top (I try to keep a packet or two in the freezer for emergencies but sometimes the emergency is the expiration time on the package 😁) The amounts at points 1 and 2 are flexible - whatever is in the fridge or on sale at the supermarket. Point 2 can be skipped altogether if none of it is at hand. Best part is that it takes 5 minutes to prep, then it just cooks in the oven. Well, also a minute to remove the foil, add any extra stuff and put it back in the oven for the final 20 minutes.

[@DRaGZ141]

Hell yeah. I would love if you could somehow crossover with Tasting History one day

[@EmilyDuncan]

That would be cool!! I’m a fan! I actually checked to make sure he hadn’t done this recipe before filming it 😂

[@DRaGZ141]

Yeah it's amazing how many different types of competing ketchup there were until tomatoes changed the game

[@chichibangbang3667]

Sorry, but the look on Emily's face said, "maybe it's the last time to make mushroom ketchup." You could probably use the sauce/ketchup in your next gravy. The Townsends Channel has a great mushroom ketchup recipe.

[@GeriatricMillennialGamerDude]

There are like 3 moments in the video where Emily's face was pricelss.

[@EmilyDuncan]

😂😂 I’d make another mushroom ketchup but I’d definitely mix up the recipe! This one will be fine for fries or mixed with other things 🤷‍♀️

[@garryhammond3117]

Thank you Emily for taking us on a journey that started back in the mid 1700's. Your colourful dress and comedic delivery made this a captivating creation. I'm trying to imagine what it tastes like - I do think it would pair well with beef, as mushrooms always do - Perhaps as a steak sauce? - Cheers!

[@EmilyDuncan]

I think a roast beef with carrots, potatoes, and crusty bread or a Yorkshire pudding is exactly the right vehicle for this weird but tasty little sauce!

[@karilovin1867]

sounds so good!

[@kirstinmckeown3581]

This was fun, and I enjoyed the historical bent--and the ahistorical jazz!

[@Zcumgod]

I'm really loving the vibes, I am extremely laid back right now

[@EmilyDuncan]

Excelleeent

[@sjc4]

hey the townsends would be proud!!

[@seanrwhalen]

Hi Emily! I love that you made a video about this! I recently learned about mushroom ketchup as well, and wanted to share how I use it. I basically use it anywhere you would use Worcestershire sauce. In braising liquids, gravies, soups and stews. It's great for adding mushroom flavor to something you're cooking if you don't have any mushrooms, and it works amazing in a vegetarian or vegan mushroom gravy. As for the leftover solids, dehydrate them and grind what's left into a powder. It makes an incredible seasoning that can be used almost in place of salt that also adds a ton of umami to whatever you put it on. My favorite is fries or popcorn.

[@EmilyDuncan]

Hi Sean! Thanks so much for these tips! I ended up just sautéing the solids with some garlic and butter - made a great snack, and because they’d already released their water, got some really nice browning on the shrooms 😂

[@khangtruong98]

John Townsend did a really neat video on the history of mushroom ketchup. I'm glad to see you do one too since it's one of those foods we kinda just forgot with time.

[@user-neo71665]

Was just about to ask if anybody else here also follows Townsends. Pretty sure Max Miller has also done a video on the subject.

[@EmilyDuncan]

Nice!! I’ll have to check that out

[@daroboff]

I doth proclamith that ye olde historical ketchup video is most agreeable! Thank you, Emily for your tasty ketchup brew!

[@EmilyDuncan]

I bestow upon thee my most fervent of thanks

[@LilT2o00]

More like Expert with Emily M. Duncan. Great video. Loved your reaction to the base broth !

[@EmilyDuncan]

Hahah, thanks!! 🤗

[@lindafreeman7030]

Swapping out balsamic vinegar for some of the Sherry vinegar instead of (or along with) reducing it might make a good flavor.

[@EmilyDuncan]

True!! The blogs I read said sherry vinegar because it’d be time period and location appropriate for a lot of the older ketchup recipes, but if you were making it to have a sauce, I’d definitely experiment with ingredients and ratios

[@pretendtobenormal8064]

You are awesome, Emily!

[@EmilyDuncan]

no YOU

[@defaultuser1447]

I'm glad there was no "Missed Connection" with this recipe.

[@EmilyDuncan]

Heyyyy

[@karilovin1867]

I like oyster sauce with mushrooms and chicken and rice from time to time. This sounds like it might be nice with that instead of oyster sauce!

[@EmilyDuncan]

I think that’d be tasty! Although this is definitely less sweet than oyster sauce… maybe a little bit of both??

[@VerhoevenSimon]

Thank you for the interesting episode.

[@EmilyDuncan]

Thanks for watching!

[@GeriatricMillennialGamerDude]

I found myself wondering if it was somehow related to the infamous (okay,. maybe just "famous") Brown Sauce from the UK. But I looked it up and it doesn't seem related (based on my quick read of Wikipedia). Regardless, I found this video interesting. Thanks for doing this Emily.

[@oneproudbrowncoat]

Here's a thought. Place the chopped and salted mushrooms into a bag, and vacuum seal it. Refrigerate overnight.

[@EmilyDuncan]

Interesting! I don’t have a vacuum sealer, how do you think it’d change the outcome?

[@oneproudbrowncoat]

@@EmilyDuncan I'm not sure. Might draw the moisture out quicker?

[@mrgaberson1465]

Here in the Philippines we have Banana Ketchup, you should try making it!

[@EmilyDuncan]

I’ve had it but I’ve never made it! Future project for sure

[@robwilliams6753]

Cremini mushrooms are called chestnut mushrooms here in the UK

[@EmilyDuncan]

Ooh, helpful, thanks!

[@theftprevention]

Loved this, so glad you're back! Slàinte Mhath!

[@EmilyDuncan]

Yay!! Thanks for being here to watch!

[@silverknight9]

Thank you for taking the dive for us and trying out a recipe this old, Emily. We know those always turn out well... Right?

[@EmilyDuncan]

😂😂😅😅

[@ericthompson3982]

I enjoy Emily and food history too much to NOT watch this video. Also, my ex used to keep telling me "I hate mushrooms! How do you keep making me like mushrooms?!?!"

[@EmilyDuncan]

😂😂😂

[@0ceanicify]

I always thought you'd be a fun guy. And there's spore.

[@EmilyDuncan]

This compliment is a real feather in my (mushroom) cap

[@joshuajohnson2216]

🆒👍 first time I heard about it

[@EmilyDuncan]

I thought it was cool!

[@shellyt556]

when the mushroom liquid was salty I thought congrats! You made soy sauce

[@EmilyDuncan]

I was also pleasantly surprised!!

[@Dracattack]

Is thisbwhat Briwn sauce is based on?

[@EmilyDuncan]

Brown sauce came about almost a century later so it definitely was invented in a world where this existed, but they only have a small amount of ingredient overlap, so I’d consider them more branches of the same British condiment family tree haha

[@robwilliams6753]

still waiting on Lorenzo.

[@EmilyDuncan]

He had a whole heart transplant, give him a minute!! 😂

[@robwilliams6753]

@@EmilyDuncan I did not know this :(

[@EmilyDuncan]

Oh!! He’s recovering well and has a gofundme if you want to support him or see the updates along the way: gofund.me/04c1dfda

[@farronroboff255]

Meatloaf!

[@Paul-ie1xp]

You're not from the North of England.... I'm confused...

[@EmilyDuncan]

Hahah taking a wild swing that you’re asking about Halifax, I’m from the other one (Nova Scotia)

[@0ceanicify]

Ooohh, you could do a poutine with mushroom ketchup. Really annoy the purists.

[@EmilyDuncan]

But still cheese curds obv

[@lindafreeman7030]

Using the mushroom ketchup as a base for the gravy to make a vegetarian poutine would be delicious. Potatoes + mushrooms + cheese sounds like winning to me!