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Sauces/Spreads, Marinades
This rich cooking sauce was the secret of success of many Victorian cooks in England. This is not ketchup as we know it, but a liquid condiment made with dried mushrooms, roasted barley malt extract, and spices. Mushroom Ketchup is used to enhance steak and kidney pies, puddings, roast meats, sauces, and soups. As well as enriching the flavors of foods while cooking, a dash of Mushroom Ketchup as a simple condiment on the table livens up grilled chops, kidney, liver or steaks.
Heirloom Compliment
By WWtaster
from Binghamton, New York on 10/24/2007
from Binghamton, New York on 10/24/2007
Pros:
Flavorful, Rich
Cons:
No recipes available
Best Uses:
Salads, Soups Sauces
Describe Yourself:
Foodie, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Comments about Watkins Mushroom Ketchup:
A perfect compliment to Heirloom vegetables of all varieties. The Victorian roots of this base hail from an era when heirloom vegetables were the standard. A simple butter reduction sauce of this "ketchup" over fresh vegetables (raw or cooked)reminds one that newer is not always better. Add in the final stage of a soup for extra richness.