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:
https://www.loc.gov/item/05005034/
https://www.sainsburysmagazine.co.uk/...
https://foragerchef.com/wild-mushroom...
https://savoringthepast.net/2016/04/1...