I like your channel, and your recipes, but let me offer some business advice. If you plan on staying a growing cooking channel, don't tell your viewers your daily meals at home have "gotten better" since making recipes from a cheap food order service. It sounded a bit self-defeating. 😣
Tomato ketchup is so popular because in the past Heinz created a high acid, high sugar tomato ketchup that didn't need the other preservatives to be stable for a long time. It was so convenient for people and Heinz was really focused on the sanitary conditions of the factories. This eventually became the dominant ketchup making many of the homemade ketchups disappear. Obviously, the flavor has been tweaked over the many decades which helped solidify their market share. But back in those days, having a nice tasting sauce that you didn't have to worry about preservation was probably a pretty nice thing to have.
I don't remember which older movie it was that I was watching but I remember everyone walking around in the kitchen talkingvabout life and the wife or house keeper, I don't remember which, was making the ketchup. They would walk by and say the Mr. like it sweeter than this and add sugar.Then the other would casually walk by and taste and say he like it more vinegar and add a splash. The older kids did the same, I think,. Eventually then of the man of the house walked in after work and grabbed the spoon from the sauce and shoved it in his mouth and declared it perfect. It was funny because it seemed neither the wife nor the house keeper knew how he actually like it because one would state he liked a sweet ketchup and the other declared he liked the more vinegar.🤣 It was great. I wish I could remember what movie or show it was. Just watching things like that kept thing in like this as a normal behavior.
About 10-12 years ago Heinz came out with two 1896 recipes of ketchup as a limited run - a smokey flavor and a plain. Boy, were they good. I don't use a lot of ketchup week to week, so I didn't realize it was a special recipe edition until it was too late, but I did manage to buy the last six bottles of smokey my local store had on the shelf (still have 3 left.) I keep hoping they'll do it again some day.
One of the limitations on mushroom ketchup gaining as much of a foothold as tomato ketchup is that until fairly recently mushroom cultivation on a commercial scale was quite limited. If an industrial process was to arise that relied upon mushrooms as one of the primary components in the final product that process would rely upon large scale autoclave, in addition to an understanding of germ theory and the nutritional and cultural needs of mushrooms. Much of that work was not done for the western world until the 1970's through today. Mushroom cultivation on a commercial scale is very new. Prior to the modern mushroom production era the best most commercial producers could do was to harvest wild mycelial mats and attempt to introduce them into a more cultivated environment. For instance, the button mushroom became popular due to the large quantities of horse manure in a city. The species that we know as "white button" or "portabello/porcini" (depends on exposure to light) were first put into cultivation in tunnels under Paris, using the street swept manure as the substraight. Popular asian mushrooms such as shitaki, enokitaki and the cultivated oyster mushroom were often found in the wild and transferred to a known location, surrounded with dead wood and watered in hopes of the wild culture spawning into the provided wood. This was hit or miss until the advent of the sterilized culture process. On the other hand, if you toss a tomato into a compost pile and wait you'll end up with tomato plants full of tomatoes.
yeah this kind of thing affected a surprising amount of things we think as ubiquitous today. the 'ingredients' existed but the ability to scale didnt for centuries
wow came here for the thumbnail got a history lesson on food production :) glad there is people like you around who even care enough to even know this kinda stuff anymore seems the way things are going we will lose many technics forever because people are just not that involved to pay for the upkeep of knowledge anymore they are just like hey Siri how does this work
Mushroom ketchup has historically not been typically thick. It's more like brown water. That said, it's certainly better to be thicker both from a texture standpoint as well as from a practical standpoint as it clings to the food better. I have seen some modern versions that have been made thick though. You can buy modern mushroom ketchup, and I love it. Mostly you need to look for it online, but there's a shop around the corner from me that sells it, and I made it myself one time.
Yeah, that's what I thought too. But in looking around a bit it seems that the preparations varied quite a bit. And really I like the idea of it being a thick sauce, now that I have seen it.
Originally ketchup was the filtered liquid, not the solid part, similar to eg soy sauce. The problem is the short shelf life of most of these recipes. Heinz recognized that tomato-based ketchup, esp when the pulpy part left it is much more stable, so can be sold in store
I love mushroom ketchup- although I just have made the thin sauce you showed here…and dehydrate the mushroom solids and then grind into a powder. I use as a spice rub, for steak, chicken, pork. I’ll have to try making it into the thick ketchup you highlighted here.
I've seen a few different versions!! Some people dont go to the constancy I did and they just use the mushroom mash as a ketchup, some use only the liquid, and some do the current more smooth style. Thats what I like because it gets closet to ketchup constancy. But they are all good! I bet the spice rub is good!
@@codename495 yep, I'm sure the original reason they posted their comment is perfectly valid. Wasn't aware the only appropriate response to someone recommending a meat-based recipe on a vegan channel was only to say "yes that sounds great!"
@@sheth3773 Obviously I cannot speak for OP, but if we(non-vegans/omnivores) mention meat it generally is more of a mindless thing vs a trying to be confrontational. That said, to bring this back to being a friendly conversation, I bet this would also work insanely well with Tempeh. Kind of funny to double down on your fungi, but if it works it works.
When I was in Italy I found an olive pate' which was made by blended black olives, olive oil and salt. It was so delicious! You can spread it on bread for sandwiches or added to pasta dishes. Unbelievably delicious and believe me, I'm Italian, I grew up eating fresh, delicious food. The secret is the ingredients so when you use fresh organic food, everything tastes and smells great. 😁🍲😋😀😉
Another unique form of ketchup is...BANANA ketchup! This is a condiment that was invented in the Philippines and is still a popular condiment for Filipinos today. Banana ketchup was invented during WWII when there was a shortage of tomatoes but plenty of bananas. So the solution was a yellow-brown banana sauce mixed with spices and vinegar dyed red as a substitute for tomato ketchup (and it's delicious). The genius behind this, Maria Orosa, already came up with so many innovations (including 700 recipes) like this one from freezing mangoes to darak (rice cookies packed with B-1 to avoid beriberi) and the palayok oven (which enabled families without electricity to bake) to combat the country's malnutrition. Which after studying in pharmaceutical and food chemistry at the University of Washington in Seattle, she returned to the Philippines to do in 1922 after rejecting a job offer at the Washington State government. And she was a leading member of the resistance against Japan. If it wasn't for her, thousands upon thousands of Filipinos and Americans alike would've died of malnutrition.
I actually made a version of this a few years ago i saw on the old timey channel “townsend” and that recipe you only used the juice and it was more akin to like Worcestershire sauce and you dried out all the solids after squeezing them and grind them up into like a seasoning. Ill have to try it this way now. Thanks for sharing this version!
I started making this after learning about it from Townsends- it's like a mushroom worcestershire sauce, and then I dehydrate the solids into a really nice mushroom salt
Neat! I seem to recall hearing about ketchups based on walnuts and oysters as well. Walnuts would be a good direction to try. I can also see this being made with tamarind maybe, closer to an HP or brown sauce or Worchestershire.
Awesome! Maybe you could also turn that mushroom vinegar into some kind of mushroom mayonnaise? It would also be interesting to use that mushroom ketchup as a base for a mushroom curry gewürz maybe?
I saw this on one of those food empire history shows and thought it was interesting. Kinda shows how strong umami is in that the flavor profiles are similar despite being different bases. I would be interested to try it (though idk if I have the gumption to actually make it 😅)
It really is cool that you can take 2 different very different things that both happen to have glutamate in them, and when you processed them down, the glutamate is what stands out the most. If I were to dye this red I think most people wouldn't bat an eye thats its just a more savory ketchup
Oh thank goodness. I was worried it was the real color of old tomatoes or something. This is pretty cool tho! I never heard of something like this and wish they could sell it in stores so I could try it more conveniently.
This looks amazing! I’ve been using mushroom ketchup for years to the point where I took for granted that mushroom ketchup is a watery liquid, but your thick one is awesome!
Savory vs sweet ketchup = mushroom vs tomato ketchup. This totally makes sense as mushrooms are on the umami spectrum and tomatoes (being fruits) are on the sweet spectrum. A valuable addition to our condiment arsenal!
More ketchup lore: So anchovies wouldn't be dropped from ketchup until the mid-1850s. As the century progressed, tomato ketchup gained popularity in the US. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices. Tomato ketchup was sold locally by farmers. Jonas Yerkes is known to be the first American to sell it in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. Heinz launched their tomato ketchup in 1876. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
Oooooo. Definitely going to have to test this out. Bet using different mushrooms changes the flavor profile dramatically, and pink oyster mushroom ketchup sounds like it could be amazing!
How interesting, nice to see an old time authentic recipe, would like to see more of that kind of thing. Do you have a recipe using wheat or rye sprouts to make a taco mince? I think the texture of them would be very nice in a savoury mince. Great recipe, now am looking at mushrooms as a condiment, wow.
GOOD AFTERNOON SAUCYMAN!!! I can see that mushroom liquid being used as a sub dressing on sandwiches. Also, why you looking down on my Impossible burgers man? lol
Christopher!!!!! HI!! We've been using the liquid on everything lately! As far as impossible I'm a little over their gatekeeping of plant based heme. I get they discovered a way to make it, but maybe licenses it to other companies, don't be so harsh in going after other companies that create their own version of Heme. Im going to eventually shut it all down and just figure out a way to make it at home and share it with everyone... but it hasn't been easy.
There used to be a savory tomato ketchup called V-8 Sauce. It wasn't sweet at all. I loved it. Inevitably, it was discontinued in the 1980s because most consumers are conditioned to expect tomato ketchup to be sweet. Fortunately, there are several non-sweet spicy tomato ketchups now available. I just wish that V-8's parent company, Campbell's, would bring back V-8 sauce. It was so good...
Mushroom ketchup isn’t supposed to be thick, it should be similar in consistency to Worcestershire sauce. You squeeze out the mushrooms with a cheesecloth and leave the solid pieces apart. I dehydrate and grind my leftover mushrooms into a table seasoning.
Wow, this is SO interesting! I had no idea mushroom ketchup was a thing but it just makes perfect sense - essentially an umami-packed sauce you could probably use even as a basis of gravy, soups and stews!
My goodness I can't imagine how flavourful that tastes!!! I wish it's available widely in stores too haha. Also this is random but the video's sponsor is actually a really good idea. As someone who eats and cooks almost the same thing here and there, to have someone do my grocery shopping and try different recipes is such a genius idea!
IT is REALLY good... we've already gone through quite a bit since I filmed this hahah!! And Hungry root really is awesome! I like having things that can figure out about what I might like and just send it to me haha!! I sometimes get in a rut when I know I like something and just dont change for a while.
My first reaction was hp brown sauce that they use like ketchup in the UK, but that still is tomato based. But the way they serve fried potatoes there is a little different than here.
Sorry you’re seeing things and I dont appreciate you calling my wife a liar! She absolutely is not! Sorry you think everything is some weird conspiracy. But it’s not. I edit these videos myself. And out of the dozen or so times I dipped in the ketchup why would I edit in the one clip of here “faking it” I’m sorry but stop being so friggen stupid. It’s a recipe video, I’m not selling the ketchup. It doesn’t matter if she likes it or not the vidoe gets made. By the time you get to the taste test…. You already watched the video? Who benifits from her faking a taste test???? I don’t get more views? You already watched it. Give me a friggen break. When did the world get so stupid
I made mushroom catsup two weeks ago and am so, soooo excited about it. Although, I mostly went for the liquid sauce with significantly more salt and dried the remaining solids to then grind them to a spicey mushroomy powder. This should stay good for half an eternity. But I think, I will make your version next. edit: I actually made the thick catsup from mushrooms with a lot less salt and some added sugar. And it's amazing! I put it on cheese sandwiches. Mnjam!
Japanese and chinese cooks of the past used mushrooms for their seasonings because it packs a lot of umami. You guys making a forgotten recipe of mushroom ketchup is a success!
TOTALLY!! I bet it would still come out dark even with white button shroom, but a little tomato paste, maybe some beet, and you can get it closer to that red look or richer look, like a BBQ sauce
Monica really loves you, she can taste your love in your food. 🤗💕💗Bro, how about adding capers? The best capers are the fresh ones though not easy to find however capers preserved in vinegar are great.
This looks amazing! I'll definitely try this! Here's what I'd do with the remaining liquid: Add a couple of teaspoons of sauerkraut juice, a bit more salt and sugar and let it ferment in room temperature for 5-7 days. I think it could be really good :)
I literally put my hand on my forhead with exhaustion reading your comment because there is SO MUCH TO LEARN. Lol. I did get a book and I do watch utubers, Doug and Stacy off grid, she does a bunch. I'm like always so busy that I was why have I not done this, hand to forehead with a slap.
@@amymartin7508 Haha, take it easy! Just enjoy the moments when you get inspired or learnt something, but don't stress over how much there's still left to learn :)
I feel the problem with reducing water levels with heat is that a lot of the aromatic flavor's evaporate, It's something i noticed while making tea. I think using a wet stone grinder after chopping/flying the ingredients with less water would make a strong and silky smooth fragrant sauce.
Mushroom ketchup was fairly popular in the 1700's & 1800's... the tomato ketchup got really popular later especially after some great marketing from Heinz and other companies. ... glad to know it's starting to make a comeback.
Where are you even going that sells oyster mushrooms? You make it sound so simple, yet every single grocery store I've been to my entire life only carries portabello and shiitakes.
mushroom catup is better when you actually follow the directions from the recipe. that way you can have the dried mushrooms and grind them into a salty sweet mushroom seasoning.
The first 100 people to use my promo code SAUCESTACHE will get 40% off their first order of Hungryroot bit.ly/3l40p7G ! Thanks Hungryroot!!
Can you partner with some companies that deliver to Canada please! Right now you're just showing me what I can't have. 😅
@@fairholmka I feel same way when I watch EdgyVeg or Cheap Lazy Vegan- they always show awesome Canadian stuff and I’m in the 🇺🇸
I like your channel, and your recipes, but let me offer some business advice. If you plan on staying a growing cooking channel, don't tell your viewers your daily meals at home have "gotten better" since making recipes from a cheap food order service. It sounded a bit self-defeating. 😣
combine ketchup + mushroom ketchup. :0 or a mayo - ketchup - mustard - mushroom K.
Does it taste similar to the mushroom sauce used in China?
Tomato ketchup is so popular because in the past Heinz created a high acid, high sugar tomato ketchup that didn't need the other preservatives to be stable for a long time. It was so convenient for people and Heinz was really focused on the sanitary conditions of the factories. This eventually became the dominant ketchup making many of the homemade ketchups disappear. Obviously, the flavor has been tweaked over the many decades which helped solidify their market share. But back in those days, having a nice tasting sauce that you didn't have to worry about preservation was probably a pretty nice thing to have.
I don't remember which older movie it was that I was watching but I remember everyone walking around in the kitchen talkingvabout life and the wife or house keeper, I don't remember which, was making the ketchup. They would walk by and say the Mr. like it sweeter than this and add sugar.Then the other would casually walk by and taste and say he like it more vinegar and add a splash. The older kids did the same, I think,. Eventually then of the man of the house walked in after work and grabbed the spoon from the sauce and shoved it in his mouth and declared it perfect. It was funny because it seemed neither the wife nor the house keeper knew how he actually like it because one would state he liked a sweet ketchup and the other declared he liked the more vinegar.🤣 It was great. I wish I could remember what movie or show it was. Just watching things like that kept thing in like this as a normal behavior.
My dad is 71. His grandmother made her own ketchup from tomatoes and onions she grew like that.
About 10-12 years ago Heinz came out with two 1896 recipes of ketchup as a limited run - a smokey flavor and a plain. Boy, were they good. I don't use a lot of ketchup week to week, so I didn't realize it was a special recipe edition until it was too late, but I did manage to buy the last six bottles of smokey my local store had on the shelf (still have 3 left.) I keep hoping they'll do it again some day.
I feel it's cheaper also to use a tomato based product too, but I'm sure the priority was what you originally said
I love miscellaneous history, thankyou.
I always wondered why store-bought ketchup always said "tomato ketchup". Like what else kind of ketchup is there? Now I know!
Walnut ketchup was very popular in England as well. Made from the whole fruits, like pickled walnuts, not just the nut.
There's banana ketchup in the Philippines.
there's sweet ketchup in Indonesia.. It's a thick and black sweet sauce
@@joy1ess Is that ketjap manis? I wondered if that was just a different spelling of ketchup. I haven't tried it yet, but it looks good!
@@artchick07 And in the Caribbean (St Lucia exports banana ketchup).
One of the limitations on mushroom ketchup gaining as much of a foothold as tomato ketchup is that until fairly recently mushroom cultivation on a commercial scale was quite limited. If an industrial process was to arise that relied upon mushrooms as one of the primary components in the final product that process would rely upon large scale autoclave, in addition to an understanding of germ theory and the nutritional and cultural needs of mushrooms.
Much of that work was not done for the western world until the 1970's through today. Mushroom cultivation on a commercial scale is very new.
Prior to the modern mushroom production era the best most commercial producers could do was to harvest wild mycelial mats and attempt to introduce them into a more cultivated environment. For instance, the button mushroom became popular due to the large quantities of horse manure in a city. The species that we know as "white button" or "portabello/porcini" (depends on exposure to light) were first put into cultivation in tunnels under Paris, using the street swept manure as the substraight.
Popular asian mushrooms such as shitaki, enokitaki and the cultivated oyster mushroom were often found in the wild and transferred to a known location, surrounded with dead wood and watered in hopes of the wild culture spawning into the provided wood. This was hit or miss until the advent of the sterilized culture process.
On the other hand, if you toss a tomato into a compost pile and wait you'll end up with tomato plants full of tomatoes.
Great point!
Thank you, this is a very insightful comment!
yeah this kind of thing affected a surprising amount of things we think as ubiquitous today. the 'ingredients' existed but the ability to scale didnt for centuries
Thank you for sharing that information!
wow came here for the thumbnail got a history lesson on food production :) glad there is people like you around who even care enough to even know this kinda stuff anymore seems the way things are going we will lose many technics forever because people are just not that involved to pay for the upkeep of knowledge anymore they are just like hey Siri how does this work
Mushroom ketchup has historically not been typically thick. It's more like brown water. That said, it's certainly better to be thicker both from a texture standpoint as well as from a practical standpoint as it clings to the food better. I have seen some modern versions that have been made thick though.
You can buy modern mushroom ketchup, and I love it. Mostly you need to look for it online, but there's a shop around the corner from me that sells it, and I made it myself one time.
Yes it’s was douse on the food similar to malt vinegar or soy sauce!
Yeah, that's what I thought too. But in looking around a bit it seems that the preparations varied quite a bit. And really I like the idea of it being a thick sauce, now that I have seen it.
Originally ketchup was the filtered liquid, not the solid part, similar to eg soy sauce. The problem is the short shelf life of most of these recipes. Heinz recognized that tomato-based ketchup, esp when the pulpy part left it is much more stable, so can be sold in store
I love mushroom ketchup- although I just have made the thin sauce you showed here…and dehydrate the mushroom solids and then grind into a powder. I use as a spice rub, for steak, chicken, pork. I’ll have to try making it into the thick ketchup you highlighted here.
I've seen a few different versions!! Some people dont go to the constancy I did and they just use the mushroom mash as a ketchup, some use only the liquid, and some do the current more smooth style. Thats what I like because it gets closet to ketchup constancy. But they are all good!
I bet the spice rub is good!
That spice rub sounds like it would be great on some tofu or mock meat.
@@sheth3773 or how the OP said they use it.
@@codename495 yep, I'm sure the original reason they posted their comment is perfectly valid. Wasn't aware the only appropriate response to someone recommending a meat-based recipe on a vegan channel was only to say "yes that sounds great!"
@@sheth3773 Obviously I cannot speak for OP, but if we(non-vegans/omnivores) mention meat it generally is more of a mindless thing vs a trying to be confrontational. That said, to bring this back to being a friendly conversation, I bet this would also work insanely well with Tempeh. Kind of funny to double down on your fungi, but if it works it works.
When I was in Italy I found an olive pate' which was made by blended black olives, olive oil and salt. It was so delicious! You can spread it on bread for sandwiches or added to pasta dishes. Unbelievably delicious and believe me, I'm Italian, I grew up eating fresh, delicious food. The secret is the ingredients so when you use fresh organic food, everything tastes and smells great.
😁🍲😋😀😉
better yet if you grow some herbs yourself. like i grow my own ghost peppers and they are soo amazing.
I love olive pate! 🤤
sounds like an extra-fine tapenade
@@gregg48Lol I was gonna say, that’s tapenade…
It sounds like an olive pesto or something!🤔😁✌️
It looks like something they’d serve at the Chum Bucket lol. I will be making this though, love the concept
Hahaha!
Looks like something that comes out the back end.😂
Another unique form of ketchup is...BANANA ketchup! This is a condiment that was invented in the Philippines and is still a popular condiment for Filipinos today. Banana ketchup was invented during WWII when there was a shortage of tomatoes but plenty of bananas. So the solution was a yellow-brown banana sauce mixed with spices and vinegar dyed red as a substitute for tomato ketchup (and it's delicious).
The genius behind this, Maria Orosa, already came up with so many innovations (including 700 recipes) like this one from freezing mangoes to darak (rice cookies packed with B-1 to avoid beriberi) and the palayok oven (which enabled families without electricity to bake) to combat the country's malnutrition. Which after studying in pharmaceutical and food chemistry at the University of Washington in Seattle, she returned to the Philippines to do in 1922 after rejecting a job offer at the Washington State government. And she was a leading member of the resistance against Japan. If it wasn't for her, thousands upon thousands of Filipinos and Americans alike would've died of malnutrition.
Spicy banana ketchup is excellent
That's neat! I love the idea of a savory ketchup and less sweet
Mary!!! Its good!! I love that they have a similar flavor but are so different!
I want to try it. I am wondering about honey based maybe with pecans. Lol. Oh crap here I go. Lol
Totally trademarked that if I need to. Haha
I actually made a version of this a few years ago i saw on the old timey channel “townsend” and that recipe you only used the juice and it was more akin to like Worcestershire sauce and you dried out all the solids after squeezing them and grind them up into like a seasoning. Ill have to try it this way now. Thanks for sharing this version!
Same!
Eeeyyy! Fellow Townsends watchers I see!
@@whoahanant I was searching the comments for someone, I’m glad I didn’t have to look long 🥰 that channel is my escape lol
Same here! I LOVE the solids dried and pulverized into seasonings (delish on veggies!). I need to make some more just for that part!
I see you're a man of culture 😄
I started making this after learning about it from Townsends- it's like a mushroom worcestershire sauce, and then I dehydrate the solids into a really nice mushroom salt
I learned about this from Townsend's as well!
@@goldilox369Same!
Neat! I seem to recall hearing about ketchups based on walnuts and oysters as well. Walnuts would be a good direction to try. I can also see this being made with tamarind maybe, closer to an HP or brown sauce or Worchestershire.
This looks like chocolate pudding lol. That would mess with my mind while trying it, which is why I would need to close my eyes just like Monica did 😂
Awesome! Maybe you could also turn that mushroom vinegar into some kind of mushroom mayonnaise?
It would also be interesting to use that mushroom ketchup as a base for a mushroom curry gewürz maybe?
That would be interesting
OMG I love that idea! We've been sprinkling it on everything!
I saw this on one of those food empire history shows and thought it was interesting. Kinda shows how strong umami is in that the flavor profiles are similar despite being different bases. I would be interested to try it (though idk if I have the gumption to actually make it 😅)
It really is cool that you can take 2 different very different things that both happen to have glutamate in them, and when you processed them down, the glutamate is what stands out the most. If I were to dye this red I think most people wouldn't bat an eye thats its just a more savory ketchup
Oh thank goodness. I was worried it was the real color of old tomatoes or something. This is pretty cool tho! I never heard of something like this and wish they could sell it in stores so I could try it more conveniently.
Same 😂😂
I was so scared at first 😫
Haha I love how much you and Monica geeked out over this ketchup, the analysis was so much longer than usual 😂 love it
This looks amazing! I’ve been using mushroom ketchup for years to the point where I took for granted that mushroom ketchup is a watery liquid, but your thick one is awesome!
Savory vs sweet ketchup = mushroom vs tomato ketchup. This totally makes sense as mushrooms are on the umami spectrum and tomatoes (being fruits) are on the sweet spectrum. A valuable addition to our condiment arsenal!
What if we added tomato paste to this recipe? 🤓
Tomatoes also have huge amounts of glutamatic acid, which is the umami flavor.
Tomatoes are absolutely umami also.
More ketchup lore: So anchovies wouldn't be dropped from ketchup until the mid-1850s. As the century progressed, tomato ketchup gained popularity in the US. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices. Tomato ketchup was sold locally by farmers. Jonas Yerkes is known to be the first American to sell it in a bottle.
By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. Heinz launched their tomato ketchup in 1876. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
Oooooo. Definitely going to have to test this out. Bet using different mushrooms changes the flavor profile dramatically, and pink oyster mushroom ketchup sounds like it could be amazing!
How interesting, nice to see an old time authentic recipe, would like to see more of that kind of thing. Do you have a recipe using wheat or rye sprouts to make a taco mince? I think the texture of them would be very nice in a savoury mince. Great recipe, now am looking at mushrooms as a condiment, wow.
Hey! Congratulations, SauceStache- picked you to receive some "prices". 🤣👍😉
The reason why it's bit popular is probably due to the off putting color also
GOOD AFTERNOON SAUCYMAN!!!
I can see that mushroom liquid being used as a sub dressing on sandwiches.
Also, why you looking down on my Impossible burgers man? lol
Christopher!!!!! HI!! We've been using the liquid on everything lately!
As far as impossible I'm a little over their gatekeeping of plant based heme. I get they discovered a way to make it, but maybe licenses it to other companies, don't be so harsh in going after other companies that create their own version of Heme.
Im going to eventually shut it all down and just figure out a way to make it at home and share it with everyone... but it hasn't been easy.
Love knowing how to make the everyday items we use... thanks!
Thank you!!!
There used to be a savory tomato ketchup called V-8 Sauce. It wasn't sweet at all. I loved it. Inevitably, it was discontinued in the 1980s because most consumers are conditioned to expect tomato ketchup to be sweet. Fortunately, there are several non-sweet spicy tomato ketchups now available. I just wish that V-8's parent company, Campbell's, would bring back V-8 sauce. It was so good...
Mushroom ketchup isn’t supposed to be thick, it should be similar in consistency to Worcestershire sauce. You squeeze out the mushrooms with a cheesecloth and leave the solid pieces apart. I dehydrate and grind my leftover mushrooms into a table seasoning.
Sauce stache if you had a restaurant, I would always be there
Yum! I can imagine how good this is! Mushroom walnut pate is also amazing
MMMM yes!!! And yeah it's super good!!
I think the visual appeal is a factor with this one. Bright colorful sauces will trump a medium-dark brown any day. 😅
Wow, this is SO interesting! I had no idea mushroom ketchup was a thing but it just makes perfect sense - essentially an umami-packed sauce you could probably use even as a basis of gravy, soups and stews!
I have a huge thing of dried shiitake mushrooms that a friend gave me, and I've been coming up with uses for them. This will be fun to try.
Best made with fresh mushrooms. That first stage allows the live enzymes to digest the mushrooms into more flavour.
@Pat The Plant good to know, thanks
Townsends historical channel has some good videos on how they made mushroom ketchup in colonial times.
Ahh I need to go watch it!!!
@@SauceStache He has a bunch on the topic. ruclips.net/video/29u_FejNuks/видео.html
As someone who hates mushrooms. I’m okay with never having this in my life.
Mushrooms 🍄 = Natural MSG which is why it’s more flavorful I would think
you’re finally living up to your channel name 😂
Seeing you guys eat it on a burger makes me question why gourmet restaurants don’t make this in-house!
some do.. shhh it's a secret...
This is definately my next weekend project.
My goodness I can't imagine how flavourful that tastes!!! I wish it's available widely in stores too haha.
Also this is random but the video's sponsor is actually a really good idea. As someone who eats and cooks almost the same thing here and there, to have someone do my grocery shopping and try different recipes is such a genius idea!
IT is REALLY good... we've already gone through quite a bit since I filmed this hahah!!
And Hungry root really is awesome! I like having things that can figure out about what I might like and just send it to me haha!! I sometimes get in a rut when I know I like something and just dont change for a while.
My first reaction was hp brown sauce that they use like ketchup in the UK, but that still is tomato based. But the way they serve fried potatoes there is a little different than here.
I just finished making a batch and mine tastes like HP but 1000x better 😲 soooooo good! Having steak tonight to test it out!
Sounds like something we have in the UK called HP Sauce also known as brown sauce.
As someone who doesn’t like ketchup or mushrooms I have no idea what I’m doing here but I’ll still watch 😂
Man Monica is really lying her ass off here 🤣 She didn't even dip the chip in that close up!
I think you need your eyes checked cause she absolutely dipped it haha One thing about my wife is you'll never get her to be dishonest.
@@SauceStache Look at 7:03, she fakes it 😂😂
ruclips.net/video/7xQCHKoVsfI/видео.html
Sorry you’re seeing things and I dont appreciate you calling my wife a liar! She absolutely is not!
Sorry you think everything is some weird conspiracy. But it’s not.
I edit these videos myself. And out of the dozen or so times I dipped in the ketchup why would I edit in the one clip of here “faking it”
I’m sorry but stop being so friggen stupid. It’s a recipe video, I’m not selling the ketchup. It doesn’t matter if she likes it or not the vidoe gets made.
By the time you get to the taste test…. You already watched the video?
Who benifits from her faking a taste test????
I don’t get more views? You already watched it.
Give me a friggen break.
When did the world get so stupid
@@SauceStache I dont know why you edited that clip in 🤣🤣
Sounds delicious! Even though it looks like you’re dipping fries into chocolate pudding. 😄
May not taste bad Wendy's fry's in a chocolate frosty is pretty decent
Fries with Nutella is also the bomb. I always eat it when I have no ketchup left lol. It's like a dessert
@@Chino-Kafu lol…true. I used to do that before going vegan.
@@user-bf6gz8ej4o Never would have thought of that. Though sweet and salty together is so good! I like eating potato chips with ice cream.
@@thatveganchick668 Yep, that's another thing about this. The salt. It really tastes amazing
I made mushroom catsup two weeks ago and am so, soooo excited about it. Although, I mostly went for the liquid sauce with significantly more salt and dried the remaining solids to then grind them to a spicey mushroomy powder. This should stay good for half an eternity. But I think, I will make your version next.
edit: I actually made the thick catsup from mushrooms with a lot less salt and some added sugar. And it's amazing! I put it on cheese sandwiches. Mnjam!
Japanese and chinese cooks of the past used mushrooms for their seasonings because it packs a lot of umami. You guys making a forgotten recipe of mushroom ketchup is a success!
The core fifth taste... 'Umami'
Boom!
I’ve never made mushroom ketchup even though I’m aware of it I have made blueberry and cherry ketchup before
BLUEberry ketchup!!! omg thats wild! I bet that would be good
@@SauceStache it was! I loved it I followed just a basic ketchup recipe and added extra pepper and one chipotle to it
I'm glad to know that exists. I've had banana ketchup before. & purple ketchup (marketing scheme?)
Me: Ooh! A different ketchup! I hate regular ketchup.
Him: This is MUSHROOM ketchup.
Me: *cries in I hate mushrooms, too*
😭😅
Thank you for sharing this video. Greetings from Belgium (Europe, near Germany).
I generally love your recipes, but no matter how this one tastes, I wouldn't be able to get over the color.
I think adding some tomato paste, or using white mushrooms, might improve this aspect.
Yeah, it's a very unfortunate color. Maybe applications where you don't see it.
I thought that as well, but people still eat Nutella, brown gravy, etc. Heck most food is brown.
Could you make this with white button mushrooms and make it look a bit more appealing? Maybe even some reddish color with added tomato paste?!
TOTALLY!! I bet it would still come out dark even with white button shroom, but a little tomato paste, maybe some beet, and you can get it closer to that red look or richer look, like a BBQ sauce
I like this idea! I’m sure it tastes great, but it looks like 💩
I know vinegar is a key component in this recipe. Can you think of a substitute?
@@shiningstar7979 in China they use sugar sirup and soy sauce to preserve their mushroom sauce 🤤 it's awesome 👌
@@Sunshine-Dragon sounds delicious!
XD i propose a drinking game for how many times Monica says "savory" *i don't condone excessive drinking but it was kinda funny
Monica really loves you, she can taste your love in your food. 🤗💕💗Bro, how about adding capers? The best capers are the fresh ones though not easy to find however capers preserved in vinegar are great.
I absolutely detest tomato ketchup and adore the shroom so I'd LOVE to try this. Thanks for all you guys do. Monica is jammin' on that stuff! 😆
Monica's top is the perfect shade to make her eyes pop.
Also, this recipe is very intriguing.
I just finished bottling this up and ooooooooh baby! Mine turned out like a very umami HP sauce. So frigging delicious! Thank you for sharing 😁
ahh glad you made it and enjoyed!!! So good right!!
"First, start with whatever mushrooms you like"
How interesting.
This looks amazing! I'll definitely try this!
Here's what I'd do with the remaining liquid: Add a couple of teaspoons of sauerkraut juice, a bit more salt and sugar and let it ferment in room temperature for 5-7 days. I think it could be really good :)
I literally put my hand on my forhead with exhaustion reading your comment because there is SO MUCH TO LEARN. Lol. I did get a book and I do watch utubers, Doug and Stacy off grid, she does a bunch. I'm like always so busy that I was why have I not done this, hand to forehead with a slap.
@@amymartin7508 Haha, take it easy! Just enjoy the moments when you get inspired or learnt something, but don't stress over how much there's still left to learn :)
Just another example of the woke mob turning everything vegan, LOL!! Vegan ketchup??
OnG
is this sarcasm?
@@3p1Kf41L Why would it be?
@@charlieflight6124 ketchup is already vegan
why do conservatives have such an weird fixation on the word "woke"? is that their autism playing up?
You win the dumbest thing I ever read
I've made mushrooms ketchup a few times, so far my favorite is using this technique, but with the Townsends recipe.
So that’s the secret ingredient of Krabby O Monday’s.
I love how I watched this entire video even though I know I will never make this and I despise mushrooms :)
This would make a good April Fools ketchup.
...that's ketchup after it passes through the digestive system..
This man going through all this fancy culinary creating yet doesnt own a single pastry bag
If you could preserve that, you’d corner a market on it. But I’m too busy to make something like that. Get on that sauce stache! 😁
I look at that Ketchup and see Krabby O' Monday's bro
Me: Why does this look so freaking gross
Video: This horrible brown paste is made of mushrooms!!!
Me: Oh that's why
Have you tried making ketchup with heirloom tomatoes i always wanted to try but haven't yet
So this is the "brown ketchup" for lobster that made Kryten's head explode.
0:47 first we are gonna start it with what ever mushrooms you might like
Sayyyy less lemme hit up my homie
I won't lie, you lost me at ketchup but you got me back at mushrooms
I was onboard until you ordered an impossible burger. Now I have to question your taste buds.
The pranks hey ma try this chocolate pudding 😂😂😂😂
"Just like it, but dramatically different."
make up your mind
bless y’all. maybe just slice & quick fry some mushrooms.
YES
There is no way the sponsors part is more than the main part of the video
I feel the problem with reducing water levels with heat is that a lot of the aromatic flavor's evaporate, It's something i noticed while making tea. I think using a wet stone grinder after chopping/flying the ingredients with less water would make a strong and silky smooth fragrant sauce.
Asian: who eats with tomato ketchup is weaker than a 0.5 mechanical pencil lead.
Do you use Morton or diamond crystal kosher salt? I know they have different volume measurments
I know a song about mushroom ketchup! its called "Gathering Mushrooms" and it is a traditional song
Ah, so someone finally saw Townsend’s and decided to make their own mushroom ketchup
I think perhaps the colour doesn't help. But thanks for this, def gonna have a go at this.
I've said it before, but ever since you started doing vegan videos you look younger and slimmer, and you're still making progress! Good job!
A 5 minute sponsor add on a 9minute video is wild wtf.
I have never been more thankful for food coloring
First thing that came to mind seeing brown ketchup, Heinz EZ-Squirt. 😆
New suggestion. Vegan Steak nachos. Even be extra making homemade chips and all the sides. Refried beans ect.
I’d put that ketchup on that plant based burger and then throw it in the garbage
My boy’s got the GNARLIEST farmer’s tan I’ve ever seen. Can’t wait to make this mushroom ketchup. Cheers!
**No tomatoes were harmed during the making of this video**
hahah I should have used that disclaimer haha
@@SauceStache 😂😂
Mushroom ketchup was fairly popular in the 1700's & 1800's... the tomato ketchup got really popular later especially after some great marketing from Heinz and other companies. ... glad to know it's starting to make a comeback.
Where are you even going that sells oyster mushrooms? You make it sound so simple, yet every single grocery store I've been to my entire life only carries portabello and shiitakes.
Townsend has a good recipe for mushroom ketchup. He made his thinner though.
Imagine eating plant based burgers. Been watching until that lol. special people
mushroom catup is better when you actually follow the directions from the recipe. that way you can have the dried mushrooms and grind them into a salty sweet mushroom seasoning.
I'm tempted to make a hybrid ketchup: tomatoes AND mushrooms.
Stainless canning funnels work for *everything* and they come in different sizes