Apparently, before tomatoes took over the world of catsup…people made mushroom catsup. The Seasonal Chef shares this recipe from the first cookbook printed in Los Angeles:
Mushroom Catsup
Put mushrooms into a jar, squeeze them with your hand, strew with salt and let them lay two days. Strain through a coarse cloth, put them on the fire with allspice, cloves, mace and whole pepper. Boil well for an hour. Strain again. When cold, put into bottles.
We should do this with all of the buttons in the fridge since Chris seems to have lost interest in them.