Wednesday, 3. August 2016

18th Century Britain's Great Culinary Breakthrough: Mushroom Ketchup

Halfway through the process of making traditional mushroom ketchup, the dark and leaking fungi looked like a rotting puddle of chunky bog. Chopped, salted generously, left to sit for 24 hours, the pile of portobellos had given up their juice. After the first hour, the mushroom chunks were sitting in a shallow pool of brown liquid. Now they were bathing in it. It seemed unlikely that this marshy mixture would lead to anything tasty. It was even harder to believe that this was the forebear of today’s sweet, sharp and gloopy tomato ketchup.

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