I still haven't given up on mushroom catsup... does this recipe sound
like it would be similar to what you buy over there?

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
http://www.foodreference.com/html/ca...ush-12807.html

MUSHROOM CATSUP


Gather fresh mushrooms and put alternate layers of salt and mushrooms
in a jar and let them stand 24 hours. Stir them up and let them stand
2 days. Strain and put on the stove and let it boil.

To 1 quart of liquor add:

1 ounce allspice,

1 ounce ginger,

2 teaspoons cayenne pepper,

1 teaspoon mace,

1 teaspoon cloves.


Boil till thick.

While catsup is hot, bottle and seal. Nice for soups.


--

Today's mighty oak is just yesterday's nut that held its ground.