Geo. Watkins Mushroom ketchup discontinued
Discussion
I reckon you could make it yourself and it would keep well because of the vinegar content. So I went and asked Google Gemini
Ingredients
Primary Base
• 1kg Flat Brown / Chestnut Mushrooms (sliced or finely chopped)
• 2.5 tbsp Sea Salt (fine or flaky—this is essential for drawing out the liquid and preserving)
• 150ml Malt Vinegar (or Cider Vinegar)
Umami & Color Booster
• 2 tbsp Light Soy Sauce or 1 tsp Marmite/Malt Extract (replicates the hydrolysed vegetable protein and barley malt in the original commercial recipe)
• 20g Dried Porcini Mushrooms (soaked in 150ml boiling water for 15 mins, roughly chopped with liquor saved)
Spice Blend (Traditional Victorian Warm Spices)
• 1 Bay Leaf
• ½ tsp Ground Allspice
• ¼ tsp Ground Mace (or Nutmeg)
• ¼ tsp Ground Ginger
• 2 Whole Cloves (or ¼ tsp ground cloves)
• 6 Whole Black Peppercorns
Instructions
Step 1: Extract the Mushroom Liquor (24 Hours)
1. Place the finely chopped fresh mushrooms in a large glass or ceramic bowl.
2. Sprinkle the salt evenly over the mushrooms and mix well with your hands.
3. Cover the bowl with a tea towel and leave at room temperature for 24 hours. The salt will draw out a dark, fragrant mushroom juice.
Step 2: Simmer & Infuse
1. Transfer the fresh mushrooms and all extracted liquor into a large saucepan.
2. Add the rehydrated porcini mushrooms along with their soaking liquid.
3. Add the vinegar, soy sauce (or Marmite), and all spices.
4. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 minutes so the spices infuse into the liquid.
Step 3: Strain & Wring Out
1. Line a large colander or sieve with a clean muslin cloth or cheesecloth and place it over a bowl.
2. Pour the mushroom mixture into the cloth and let it cool slightly.
3. Gather the corners of the muslin and squeeze/wring firmly to extract every drop of thin, spiced mushroom juice.
Step 4: Bottle & Store
1. Pour the extracted thin liquid into sterilized glass bottles.
2. Seal and store in the fridge. Due to the high salt and vinegar content, it will keep well in the refrigerator for up to 3–4 months.
Tip: Don't throw away the leftover squeezed mushroom pulp from the muslin! You can blend it into a paste, spread it on baking parchment, and dry it in a low oven (or dehydrator) to make an intensely flavorful mushroom umami powder for seasoning steaks, gravies, or soups.
Ingredients
Primary Base
• 1kg Flat Brown / Chestnut Mushrooms (sliced or finely chopped)
• 2.5 tbsp Sea Salt (fine or flaky—this is essential for drawing out the liquid and preserving)
• 150ml Malt Vinegar (or Cider Vinegar)
Umami & Color Booster
• 2 tbsp Light Soy Sauce or 1 tsp Marmite/Malt Extract (replicates the hydrolysed vegetable protein and barley malt in the original commercial recipe)
• 20g Dried Porcini Mushrooms (soaked in 150ml boiling water for 15 mins, roughly chopped with liquor saved)
Spice Blend (Traditional Victorian Warm Spices)
• 1 Bay Leaf
• ½ tsp Ground Allspice
• ¼ tsp Ground Mace (or Nutmeg)
• ¼ tsp Ground Ginger
• 2 Whole Cloves (or ¼ tsp ground cloves)
• 6 Whole Black Peppercorns
Instructions
Step 1: Extract the Mushroom Liquor (24 Hours)
1. Place the finely chopped fresh mushrooms in a large glass or ceramic bowl.
2. Sprinkle the salt evenly over the mushrooms and mix well with your hands.
3. Cover the bowl with a tea towel and leave at room temperature for 24 hours. The salt will draw out a dark, fragrant mushroom juice.
Step 2: Simmer & Infuse
1. Transfer the fresh mushrooms and all extracted liquor into a large saucepan.
2. Add the rehydrated porcini mushrooms along with their soaking liquid.
3. Add the vinegar, soy sauce (or Marmite), and all spices.
4. Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 30 minutes so the spices infuse into the liquid.
Step 3: Strain & Wring Out
1. Line a large colander or sieve with a clean muslin cloth or cheesecloth and place it over a bowl.
2. Pour the mushroom mixture into the cloth and let it cool slightly.
3. Gather the corners of the muslin and squeeze/wring firmly to extract every drop of thin, spiced mushroom juice.
Step 4: Bottle & Store
1. Pour the extracted thin liquid into sterilized glass bottles.
2. Seal and store in the fridge. Due to the high salt and vinegar content, it will keep well in the refrigerator for up to 3–4 months.
Tip: Don't throw away the leftover squeezed mushroom pulp from the muslin! You can blend it into a paste, spread it on baking parchment, and dry it in a low oven (or dehydrator) to make an intensely flavorful mushroom umami powder for seasoning steaks, gravies, or soups.
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