Western Catsup

Western Catsup

Background: Western Catsup originated as a Cathayan pickled fish sauce that was popular in the Minyue Region. Anglian Sailors who visited the Cathayan port cities quickly became acquainted with the sauce and brought it back to Anglia where it spread throughout Western Efenland. Many of the traditional spices used in Cathayan Catsup were unavailable in Western Efenland leading their substitution by more traditional Western spices. Culinary Historians are still puzzled regarding how fermented fish was traded for mushrooms in Western Catsup. Western Catsup is a popular condiment throughout Western Efenland and their colonies and is most commonly used as a sauce for meats, bread, potatoes, and savory porridges. 

Ingredients:

    • 1.5 Kilograms of Mushrooms

    • 90 Grams of Salt

    • 7 Grams of Black Pepper

    • 2 Bay Leaves

    • 6 Grams of Allspice

    • 1 Lemon (zested)

    • 12 Cloves

    • 230 Milliliters of Cider Vinnegar 

    • 1 Small Onion (finely chopped)

    • 2 Grams of Cayenne Chili

Instructions:

    1. Clean the mushrooms but do not wash. 

    2. Slice the mushrooms and add with the salt and bay leaves into a bowl. 

    3. Cover with a cloth and let sit for 12 hours. 

    4. Add the contents of the bowl along with the chopped onion and zested lemon to a large        pot. 

    5. Add the Black Pepper, Allspice, Cloves, and Cayenne Chili to the pot. 

    6. Add the Cider Vinegar to the pot and stir together. 

    7. Place the pot over medium heat and to a boil then reduce to a simmer. Let simmer for 10     minutes.

    8. Take off the heat and let cool. 

    9. Cover a bowl with cheese cloth and pour the contents of the pot into the bowl through the     cheese cloth. 

    10. Bundle up the cheese cloth and squeeze out as much liquid as possible from                     the mixture back into the bowl.

    11. Bottle the mixture and store in a dark and dry location. 

    12. Optional: Retain the leftover mushrooms and dry them up then grind them into a powder     to make Boleto, a savory spice to be sprinkled on food like salt.