How to Make Mushroom Ketchup: 3 Mushroom Ketchup Uses

Mushroom ketchup uses mushrooms instead of tomatoes as the base ingredient to make a smooth sauce. The mushrooms marinate overnight to enhance the flavor and are then cooked and blended. The end result is a savory condiment that can be served as a spread or dipping sauce alongside an appetizer. You can also pair mushroom ketchup with roasted meat, or add it to a soup or stew for extra flavor.

The history of mushroom ketchup dates back several centuries and is tied to the popularity of modern tomato ketchup.

• Seventeenth-century China: The first form of ketchup dates back to seventeenth-century China. Unlike tomato ketchup today, the first type of ketchup was made from fermented anchovies. The condiment was popular before the days of refrigeration because it had a long shelf-life.
• Eighteenth-century Britain: Merchants brought ketchup recipes to Britain in the early eighteenth century. Early forms of British ketchup used fish, mushrooms, and walnuts as base ingredients. Mushroom ketchup became a popular dish due to its savory and versatile taste. It was used as a topping on roasted meats or for flavor in savory pies, stews, and casseroles.
• Nineteenth-century evolution: It wasn’t until the nineteenth century that the tomato version of ketchup was created and mushroom ketchup became less common. Today, ketchup is most often made with tomatoes; however, mushroom ketchup is still used to enhance the flavor of savory dishes.

Mushroom ketchup has an umami taste with a salty yet tangy flavor. A hearty sauce, mushroom ketchup tastes similar to Worcestershire sauce. Some mushroom ketchup recipes incorporate Worcestershire sauce or even soy sauce to balance the salty flavor with a sweet undertone. Mushroom ketchup also has some spice to it, with different recipes calling on different seasonings to enhance the mushroom flavor. Common seasonings and added ingredients include garlic, black peppercorn, thyme, bay leaves, cloves, onions, and shallots.

You can use any type of mushroom when making mushroom ketchup. However, smaller mushrooms are easier to use when making mushroom ketchup because they require less prep work. Common brown mushrooms and chestnut mushrooms are typically used to make mushroom ketchup because of their nutty taste. Porcini mushrooms, portobello mushrooms, and oyster mushrooms can be used to make mushroom ketchup as well.

You can also mix and match mushroom types to create a distinct flavor. Consider using equal parts white button mushrooms and crimini mushrooms for an earthy taste. Some recipes also incorporate equal parts fresh mushrooms and dried mushrooms to minimize prep work and intensify the flavor.