Ophelia wrote:
>
> You could try using mushroom ketchup. It isn't unlike soy sauce and I
> suppose he wouldn't recognise the bottle
>
> http://www.bakersandlarners.co.uk/wa...hup-p-463.html


I'm intrigued.
The recipes I looked up make it sound like a sort of preserved mushroom
juice. You use salt to make the mushroom give up their liquid, add
spices and vinegar, then boil it down to concentrate and preserve it.
I'll keep my eye open for it the next time I'm in a specialty shop.


--Lia