The first 100 people to use my promo code SAUCESTACHE will get 40% off their first order of Hungryroot bit.ly/3l40p7G ! Thanks Hungryroot!!
@fairholmka
Жыл бұрын
Can you partner with some companies that deliver to Canada please! Right now you're just showing me what I can't have. 😅
@HappyVegan72
Жыл бұрын
@@fairholmka I feel same way when I watch EdgyVeg or Cheap Lazy Vegan- they always show awesome Canadian stuff and I’m in the 🇺🇸
@mattdonalds9996
Жыл бұрын
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. 😣
@jbtesla3581
Жыл бұрын
combine ketchup + mushroom ketchup. :0 or a mayo - ketchup - mustard - mushroom K.
@Sunshine-Dragon
Жыл бұрын
Does it taste similar to the mushroom sauce used in China?
@littlepotato2741
Жыл бұрын
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.
@gelflingfay
Жыл бұрын
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.
@twebster179
Жыл бұрын
My dad is 71. His grandmother made her own ketchup from tomatoes and onions she grew like that.
@theoriginalchefboyoboy6025
Жыл бұрын
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.
@sourdoughsavant22
Жыл бұрын
I feel it's cheaper also to use a tomato based product too, but I'm sure the priority was what you originally said
@dongthach1366
Жыл бұрын
I love miscellaneous history, thankyou.
@mythic_snake
Жыл бұрын
I always wondered why store-bought ketchup always said "tomato ketchup". Like what else kind of ketchup is there? Now I know!
@pattheplanter
Жыл бұрын
Walnut ketchup was very popular in England as well. Made from the whole fruits, like pickled walnuts, not just the nut.
@artchick07
Жыл бұрын
There's banana ketchup in the Philippines.
@joy1ess
Жыл бұрын
there's sweet ketchup in Indonesia.. It's a thick and black sweet sauce
@mythic_snake
Жыл бұрын
@@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!
@zappow2827
Жыл бұрын
@@artchick07 And in the Caribbean (St Lucia exports banana ketchup).
@KevinFeeley_KHF
Жыл бұрын
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.
@allyson--
Жыл бұрын
Great point!
Жыл бұрын
Thank you, this is a very insightful comment!
@Matty002
Жыл бұрын
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
@HonesteeBeauty
Жыл бұрын
Thank you for sharing that information!
@madman026
Жыл бұрын
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
@MC-gj8fg
Жыл бұрын
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.
@sierrab5010
Жыл бұрын
Yes it’s was douse on the food similar to malt vinegar or soy sauce!
@BillStreeter
Жыл бұрын
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.
@MrKrtek00
6 ай бұрын
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
@BACKAGAINBAND
Жыл бұрын
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.
@SauceStache
Жыл бұрын
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!
@sheth3773
Жыл бұрын
That spice rub sounds like it would be great on some tofu or mock meat.
@codename495
Жыл бұрын
@@sheth3773 or how the OP said they use it.
@sheth3773
Жыл бұрын
@@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!"
@Dr_Andracca
Жыл бұрын
@@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.
@luxinfinity73
Жыл бұрын
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. 😁🍲😋😀😉
@kirill2525
Жыл бұрын
better yet if you grow some herbs yourself. like i grow my own ghost peppers and they are soo amazing.
@Sunshine-Dragon
Жыл бұрын
I love olive pate! 🤤
@gregg48
Жыл бұрын
sounds like an extra-fine tapenade
@tyler5545
Жыл бұрын
@@gregg48Lol I was gonna say, that’s tapenade…
@jamiecurran3544
Жыл бұрын
It sounds like an olive pesto or something!🤔😁✌️
@JBB685
Жыл бұрын
It looks like something they’d serve at the Chum Bucket lol. I will be making this though, love the concept
@Littlemissvivacious
Жыл бұрын
Hahaha!
@KhanMann66
Жыл бұрын
Looks like something that comes out the back end.😂
@AverytheCubanAmerican
Жыл бұрын
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.
@JoaquinTazabi
8 ай бұрын
Spicy banana ketchup is excellent
@marystestkitchen
Жыл бұрын
That's neat! I love the idea of a savory ketchup and less sweet
@SauceStache
Жыл бұрын
Mary!!! Its good!! I love that they have a similar flavor but are so different!
@amymartin7508
Жыл бұрын
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
@Saejin1337
Жыл бұрын
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!
@adambier2415
Жыл бұрын
Same!
@whoahanant
Жыл бұрын
Eeeyyy! Fellow Townsends watchers I see!
@sierrab5010
Жыл бұрын
@@whoahanant I was searching the comments for someone, I’m glad I didn’t have to look long 🥰 that channel is my escape lol
@calichigal
Жыл бұрын
Same here! I LOVE the solids dried and pulverized into seasonings (delish on veggies!). I need to make some more just for that part!
@curtisthomas2670
Жыл бұрын
I see you're a man of culture 😄
@AmataTai
Жыл бұрын
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
@goldilox369
Жыл бұрын
I learned about this from Townsend's as well!
@RobBernard
8 ай бұрын
@@goldilox369Same!
@DehimVerveen
Жыл бұрын
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?
@Chino-Kafu
Жыл бұрын
That would be interesting
@SauceStache
Жыл бұрын
OMG I love that idea! We've been sprinkling it on everything!
@durwoodmaccool890
Жыл бұрын
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.
@SharonLougheed
Жыл бұрын
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.
@VashtiPerry
Жыл бұрын
Same 😂😂
@sierrab5010
Жыл бұрын
I was so scared at first 😫
@nicktheavatar_
Жыл бұрын
Haha I love how much you and Monica geeked out over this ketchup, the analysis was so much longer than usual 😂 love it
@ravenclawrenee
Жыл бұрын
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 😅)
@SauceStache
Жыл бұрын
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
@carolynblakeney966
Жыл бұрын
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!
@Butterflyneverlands
Жыл бұрын
What if we added tomato paste to this recipe? 🤓
@theyreMineralsMarie
Жыл бұрын
Tomatoes also have huge amounts of glutamatic acid, which is the umami flavor.
@tulasipriya
Жыл бұрын
Tomatoes are absolutely umami also.
@JTMusicbox
Жыл бұрын
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!
@davidruff7514
Жыл бұрын
Mushrooms 🍄 = Natural MSG which is why it’s more flavorful I would think
@princess3193
Жыл бұрын
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 😂
@kiwifeijoa
Жыл бұрын
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.
@andrewwashere82
Жыл бұрын
Hey! Congratulations, SauceStache- picked you to receive some "prices". 🤣👍😉
@thereinthedeep
Жыл бұрын
The reason why it's bit popular is probably due to the off putting color also
@Dreamysunshine23
Жыл бұрын
Love knowing how to make the everyday items we use... thanks!
@SauceStache
Жыл бұрын
Thank you!!!
@The-SaltiestPretzel
Жыл бұрын
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!
@danielrobinson7872
Жыл бұрын
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.
@SupremeLeaderKimJong-un
Жыл бұрын
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.
@j.l.emerson592
Жыл бұрын
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...
@error53ish
Жыл бұрын
I think the visual appeal is a factor with this one. Bright colorful sauces will trump a medium-dark brown any day. 😅
@WildernessVoices
Жыл бұрын
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!
@alaskansummertime
Жыл бұрын
Townsends historical channel has some good videos on how they made mushroom ketchup in colonial times.
@SauceStache
Жыл бұрын
Ahh I need to go watch it!!!
@alaskansummertime
Жыл бұрын
@@SauceStache He has a bunch on the topic. kzitem.info/news/bejne/k2-rxXqbo4Cmnqg
@Tenajeh
6 ай бұрын
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!
@Odaroka
Жыл бұрын
Sauce stache if you had a restaurant, I would always be there
@simplesolfege8867
6 ай бұрын
Thank you for sharing this video. Greetings from Belgium (Europe, near Germany).
@christophermorin9036
Жыл бұрын
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
@SauceStache
Жыл бұрын
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.
@A_Wild_Dyzzy
Жыл бұрын
As someone who hates mushrooms. I’m okay with never having this in my life.
@MsBeckly
Жыл бұрын
Yum! I can imagine how good this is! Mushroom walnut pate is also amazing
@SauceStache
Жыл бұрын
MMMM yes!!! And yeah it's super good!!
@samson.xaviers
4 ай бұрын
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.
@slitherzither
Жыл бұрын
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.
@pattheplanter
Жыл бұрын
Best made with fresh mushrooms. That first stage allows the live enzymes to digest the mushrooms into more flavour.
@slitherzither
Жыл бұрын
@Pat The Plant good to know, thanks
@brieb402
Жыл бұрын
This is definately my next weekend project.
@indy2316
Жыл бұрын
Man Monica is really lying her ass off here 🤣 She didn't even dip the chip in that close up!
@SauceStache
Жыл бұрын
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.
@indy2316
Жыл бұрын
@@SauceStache Look at 7:03, she fakes it 😂😂 kzitem.info/news/bejne/mK6HqXyBqIikmX4
@SauceStache
Жыл бұрын
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
@indy2316
Жыл бұрын
@@SauceStache I dont know why you edited that clip in 🤣🤣
@Malcolm-xz3ef
Жыл бұрын
As someone who doesn’t like ketchup or mushrooms I have no idea what I’m doing here but I’ll still watch 😂
@sierrab5010
Жыл бұрын
Seeing you guys eat it on a burger makes me question why gourmet restaurants don’t make this in-house!
@carltonshell1964
Жыл бұрын
some do.. shhh it's a secret...
@Bedlightt
Жыл бұрын
If you stop before you add the liquids to the solids you will have a more period accurate sauce. You can then take the solids, dry them in the oven or dehydrator, and then grind it to a powder for a seasoning blend. This is what you would actually see commonly used in a 17th century kitchen and it's really good. Using a cider vinegar would also make it more accurate and also cut the bite down a lot. Some of the oldest recipes I've seen actually don't use vinegar at all so you can experiment with that. I find that a quarter cup of cider vinegar to 2 lbs mushrooms gives it that tang without being too much acid for me.
@Bedlightt
Жыл бұрын
This is like a more modern take on it, which still sounds really good.
@autumnstoptwo
Жыл бұрын
you’re finally living up to your channel name 😂
@BigMommaHostile
Жыл бұрын
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 😁
@SauceStache
Жыл бұрын
ahh glad you made it and enjoyed!!! So good right!!
@SomduttBaggins
Жыл бұрын
The core fifth taste... 'Umami'
@SauceStache
Жыл бұрын
Boom!
@margarett_b
Жыл бұрын
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!
@stiobhardgruamach1368
Жыл бұрын
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.
@BigMommaHostile
Жыл бұрын
I just finished making a batch and mine tastes like HP but 1000x better 😲 soooooo good! Having steak tonight to test it out!
@luxinfinity73
Жыл бұрын
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.
@adhiantos
Жыл бұрын
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!
@SauceStache
Жыл бұрын
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.
@kevinfitz3721
Жыл бұрын
Have you tried making ketchup with heirloom tomatoes i always wanted to try but haven't yet
@thatveganchick668
Жыл бұрын
Sounds delicious! Even though it looks like you’re dipping fries into chocolate pudding. 😄
@Chino-Kafu
Жыл бұрын
May not taste bad Wendy's fry's in a chocolate frosty is pretty decent
@user-bf6gz8ej4o
Жыл бұрын
Fries with Nutella is also the bomb. I always eat it when I have no ketchup left lol. It's like a dessert
@thatveganchick668
Жыл бұрын
@@Chino-Kafu lol…true. I used to do that before going vegan.
@thatveganchick668
Жыл бұрын
@@user-bf6gz8ej4o Never would have thought of that. Though sweet and salty together is so good! I like eating potato chips with ice cream.
@user-bf6gz8ej4o
Жыл бұрын
@@thatveganchick668 Yep, that's another thing about this. The salt. It really tastes amazing
@marquisdesade3058
Жыл бұрын
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.
@houseofpibb1435
Жыл бұрын
I’ve never made mushroom ketchup even though I’m aware of it I have made blueberry and cherry ketchup before
@SauceStache
Жыл бұрын
BLUEberry ketchup!!! omg thats wild! I bet that would be good
@houseofpibb1435
Жыл бұрын
@@SauceStache it was! I loved it I followed just a basic ketchup recipe and added extra pepper and one chipotle to it
@allyson--
Жыл бұрын
I'm glad to know that exists. I've had banana ketchup before. & purple ketchup (marketing scheme?)
@RangerOfTheOrder
Ай бұрын
I've made mushrooms ketchup a few times, so far my favorite is using this technique, but with the Townsends recipe.
@ericabigelow8275
Жыл бұрын
I generally love your recipes, but no matter how this one tastes, I wouldn't be able to get over the color.
@sarg_eras
Жыл бұрын
I think adding some tomato paste, or using white mushrooms, might improve this aspect.
@durwoodmaccool890
Жыл бұрын
Yeah, it's a very unfortunate color. Maybe applications where you don't see it.
@goldilox369
Жыл бұрын
I thought that as well, but people still eat Nutella, brown gravy, etc. Heck most food is brown.
@melody5437
Жыл бұрын
Stainless canning funnels work for *everything* and they come in different sizes
@IDontWantThisStupidHandle
Жыл бұрын
Monica's top is the perfect shade to make her eyes pop. Also, this recipe is very intriguing.
@bobsheth5815
Жыл бұрын
Sounds like something we have in the UK called HP Sauce also known as brown sauce.
@doom85249
Жыл бұрын
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?!
@SauceStache
Жыл бұрын
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
@GreenWitch1
Жыл бұрын
I like this idea! I’m sure it tastes great, but it looks like 💩
@shiningstar7979
Жыл бұрын
I know vinegar is a key component in this recipe. Can you think of a substitute?
@Sunshine-Dragon
Жыл бұрын
@@shiningstar7979 in China they use sugar sirup and soy sauce to preserve their mushroom sauce 🤤 it's awesome 👌
@shiningstar7979
Жыл бұрын
@@Sunshine-Dragon sounds delicious!
@wodedagawd9328
Жыл бұрын
0:47 first we are gonna start it with what ever mushrooms you might like Sayyyy less lemme hit up my homie
@dongus123
Жыл бұрын
Just another example of the woke mob turning everything vegan, LOL!! Vegan ketchup??
@charlieflight6124
Жыл бұрын
OnG
@3p1Kf41L
Жыл бұрын
is this sarcasm?
@charlieflight6124
Жыл бұрын
@@3p1Kf41L Why would it be?
@3p1Kf41L
Жыл бұрын
@@charlieflight6124 ketchup is already vegan why do conservatives have such an weird fixation on the word "woke"? is that their autism playing up?
@SauceStache
Жыл бұрын
You win the dumbest thing I ever read
@snowstrobe
Жыл бұрын
I think perhaps the colour doesn't help. But thanks for this, def gonna have a go at this.
@silverhiker4549
Жыл бұрын
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! 😆
@PapaDutch
Жыл бұрын
It must be different than the "Ke Tze Up" Chinese mariners were using for centuries. As I heard it, the Tomato was thought to be poisonous by Europeans and Americans long ago because of it's red color. Traders to the far east found that it was used in Asia to preserve meat at sea in casks
@Ermude10
Жыл бұрын
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 :)
@amymartin7508
Жыл бұрын
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.
@Ermude10
Жыл бұрын
@@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 :)
@xeropunt5749
10 ай бұрын
bless y’all. maybe just slice & quick fry some mushrooms.
@penknight8532
6 ай бұрын
YES
@codename495
Жыл бұрын
I wonder if the xanthan could be used to thicken the runny liquid and the solids could be dried and ground for seasoning.
@SauceStache
Жыл бұрын
Totally!
@adatshhc
Жыл бұрын
Can this be done with ACV instead of white vinegar?
@pandatvomegameow
Жыл бұрын
New suggestion. Vegan Steak nachos. Even be extra making homemade chips and all the sides. Refried beans ect.
@RollinRelyks
Жыл бұрын
"First, start with whatever mushrooms you like" How interesting.
@Czarewich
Жыл бұрын
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!
@keerondapoet
Жыл бұрын
There is no way the sponsors part is more than the main part of the video
@henrytang2203
Жыл бұрын
This would make a good April Fools ketchup.
@ariedekoning8867
Жыл бұрын
Oh a other good tip if you eat kroketten is to put some garlic musterd on very easy but delicouce we eat sonthimes this and then vegaterian version they make them very well here from exemple mora
@victoriahollis3454
Жыл бұрын
Do you use Morton or diamond crystal kosher salt? I know they have different volume measurments
@astronutsbusted
Жыл бұрын
I love how I watched this entire video even though I know I will never make this and I despise mushrooms :)
@ErthBeer
Жыл бұрын
...that's ketchup after it passes through the digestive system..
@merrilew
7 ай бұрын
Instead of vinegar or in addition to some other ingredients, could you substitute red or white wine? They seem like two things that should be cooked together.
@charlieenriquez
Жыл бұрын
In chem at school we made banana ketchup. Thought it would be gross but was real good.
@SauceStache
Жыл бұрын
Thats awesome!!!! I bet it was good!
@animatedskeleton9549
Жыл бұрын
I used a mortar and pestle for making the mushroom paste
@elanorglf
Жыл бұрын
I didn't see you ADD sugar. Ketchup has way to much sugar to cut through the acidity of the tomato. IMPO that is why tomato Ketchup was invented and mushrooms if given sunlight get filled with vitamin D.
@EyesWideOpen1969
Жыл бұрын
I have never been more thankful for food coloring
@Au_n1
Жыл бұрын
ill try this. i dont really like most ketchup because they are usually kinda sweet
@npx_riff_lift-g
Жыл бұрын
So that’s the secret ingredient of Krabby O Monday’s.
@hdufort
Жыл бұрын
I sometimes prepare a roasted onion spread that has a similar colour. Roasted then caramelized onion, sugar, wine, wine vinegar, salt, thickener. Quite simple really.
@hugs4drugs205
Жыл бұрын
I won't lie, you lost me at ketchup but you got me back at mushrooms
@leezalee57
Жыл бұрын
Dehydrate the shrooms and ground into a powder, add to water, season as desired, and cook a bit until desired thickness.
@phoenixtalon100
Жыл бұрын
serious question, what's the craze with kosher salt? it's just salt that's been curated for nice, aesthetic chunks in a process that makes it more expensive. Tastes exactly the same when used in cooking, only makes a difference when used as a finishing touch
@CaptainPrincess
Жыл бұрын
I think its to do with a lack of anti-caking chemicals and the preparation method and stuff like that too also apparently the lack of uniformity in adherence and therefore taste is a big selling point too with kosher salt some bites will be saltier than others and a lot of people like that
@earphbound720
Жыл бұрын
**No tomatoes were harmed during the making of this video**
@SauceStache
Жыл бұрын
hahah I should have used that disclaimer haha
@earphbound720
Жыл бұрын
@@SauceStache 😂😂
@can-i-go-now
Жыл бұрын
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.
@kegstahand
Жыл бұрын
Me: Why does this look so freaking gross Video: This horrible brown paste is made of mushrooms!!! Me: Oh that's why
@GenesisXTRM
Жыл бұрын
The liquid part is actually mushroom ketchup, what you made was more of a modern interpetations for it
@blackeneddove
Жыл бұрын
Me: Ooh! A different ketchup! I hate regular ketchup. Him: This is MUSHROOM ketchup. Me: *cries in I hate mushrooms, too* 😭😅
@hawks9142
Жыл бұрын
Townsend has a good recipe for mushroom ketchup. He made his thinner though.
@thunderborn3231
Жыл бұрын
literally step 1 is 'ruin your mushrooms' any chef will tell you dont wash mushrooms dry brush them or they become straight up worse to taste
@RobloxPrompt
Жыл бұрын
Hmm I wonder what it would taste like combined with pepper ketchup and home made mayo combined with worcestishire sauce, salt, pepper, paprika, palm sugar, melted butter and 1/4 tsp msg.
@fernandopadron6222
Жыл бұрын
I’d put that ketchup on that plant based burger and then throw it in the garbage
@SgtBuck01
Жыл бұрын
So this is the "brown ketchup" for lobster that made Kryten's head explode.
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