Medical Ketchup

During the 1800’s ketchup was used for medicinal purposes. Ketchup was “brewed” as a cure for diarrhea, jaundice, indigestion, and rheumatism. Originally, ketchup was prepared with mushrooms as a primary ingredient, instead of tomato.

So, the next time you’re at the dinner table in one of the 97% of American households that have a bottle of ketchup, you can share the fun fact that ketchup used to be sold as medicine.

Modern Recipe for Mushroom Ketchup

• 1 onion, diced
• 250g of chestnut mushrooms
• 250g of large flat mushrooms
• 20g of dried wild mushrooms
• 60ml of malt vinegar
• 2 tbsp of dark brown sugar
• 1/2 tsp ground mace
• 1/2 tsp ground nutmeg
• 1/2 tsp garlic powder
• 2 tbsp of Worcestershire sauce
• 1 tbsp of lemon juice, fresh
• vegetable oil
• salt
• freshly ground black pepper

Place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent.

Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft

Boil a kettle and pour 100ml of hot water over the dried mushrooms

After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan

Add the nutmeg, mace and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking

Transfer to a blender and blitz until smooth

Taste and adjust the seasoning if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it

Store in an airtight container in the fridge for up to a month

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