Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, 18th century mushroom catsup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
18th Century Mushroom Catsup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. 18th Century Mushroom Catsup is something that I have loved my entire life. They’re fine and they look wonderful.
Jon is still trying to get back from vacation, we thought this was a perfect time to go back into the archives and pull out one of the most yummy things. It might sound a little weird but it is very tasty. It is no wonder cooks would put in just about anything.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 18th century mushroom catsup using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make 18th Century Mushroom Catsup:
- Take 2 pounds brown mushrooms
- Make ready 3 tablespoon salt
- Make ready 2 leafs Bay leaves
- Get 1 medium onion chopped
- Make ready 1 zest of a lemon
- Get 1/4 teaspoon ground cloves
- Take 1/2 teaspoon allspice
- Prepare 1 tablespoon ground Horseradish
- Prepare 1 pinch cayenne pepper
- Get 1/4-1/2 cup cider vinegar
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Steps to make 18th Century Mushroom Catsup:
- Chop the mushrooms and salt them. Cover for 10 minutes.
- Stir and add Bay leaves let sit overnight. I put mine in a plastic ziploc bag set in the refrigerator.
- Chop the onion, add to the mushrooms along with all the rest of the ingredients.
- Boil 15 minutes
- Let cool and press the liquids out of the mushrooms.
- Bottle or jar the liquids.
- Keep the dried leftover mushroom mixture as seasonings. Keep in an air tight container or freeze. I put mine in ziploc bags and froze.
- I hope you enjoy!
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