• This community needs YOUR help today. We rely 100% on Supporting Memberships to fund our efforts. With the ever increasing fees of everything, we need help. We need more Supporting Members, today. Please invest back into this community. I will ship a few decals too in addition to all the account perks you get.

    Sign up here: https://www.muzzleloadingforum.com/account/upgrades
  • Friends, our 2nd Amendment rights are always under attack and the NRA has been a constant for decades in helping fight that fight.

    We have partnered with the NRA to offer you a discount on membership and Muzzleloading Forum gets a small percentage too of each membership, so you are supporting both the NRA and us.

    Use this link to sign up please; https://membership.nra.org/recruiters/join/XR045103

Mushroom Ketchup: First Try

Muzzleloading Forum

Help Support Muzzleloading Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.


32 Cal
Nov 30, 2023
Reaction score
Florida, USA
The last discussion on this was in May or March, but there was no after-action report so I thought I'd share my own. Like others, I first ran across this through the excellent Townsends channel on YouTube. My general recipe and process followed his.

I started with typical store-bought button mushrooms. I did use sliced, not whole, and this was my mistake. Sliced mushrooms have much less moisture and should be avoided if you're planning on a large batch. Thankfully, this was just a test batch and the smaller amount of liquid wasn't an issue.

I crushed the mushrooms (approx. 1 pound) by hand into a large bowl. Salted generously, covering the top, mixing it in, then repeating a twice more. This would have the result of being a bit too salty - I would probably reduce salt next time to maybe two times instead of three. I covered the bowl and left it for about 10-12 hours overnight.

In the morning, I transferred the mushrooms to a pot and got it to a simmer. Spices were added: a generous amount of black pepper, cloves, allspice, and red pepper flakes. The salt definitely requires more spice than you might think to balance things out. I reduced, tasting as I went along until it was still liquid but much more flavorful. I took it off the heat once I was satisfied with taste. I wouldn't bother with timing yourself since every stove/fire/batch is different and just go with your senses.

I strained the mushrooms. I had to adapt and use a metal strainer but would highly recommend a cloth. The mushrooms give far more liquid than you might imagine and being able to squeeze and wrong the bag would have been much easier. I set the mushrooms aside on a pan.

(I would begin drying these immediately next time as I work on the ketchup. As I said, the mushrooms are more moist than you'd imagine. Drying at approx. 200 fahrenheit took a good while, maybe half an hour or more, and you'll want to get a jump on that.)

The sauce cooled a bit before going into a container. I have used it for meats, a substitute au jus for dipping, and other general uses - very good. The spices need to be dialed in but even a blind try at it produces a fine enough sauce.

The mushrooms took a bit to crush after drying. I also gave some of them a rough chop and dice very finely to get some varied texture. I was very satisfied with the results - I sprinkled them over vegetables, some meat, Alfredo pasta, and even some pizza. The spices were far more apparent in the mushrooms themselves. Last night I had some pork chops and lightly sprinkled each piece as I ate and it was fantastic. Definitely going into my bag next camping trip.

So, this was my first try and a very rough description of my experience trying to replicate Townsends' but I'm eager to take another whack at it. Has anyone else given it a go? Did you like it?