← Back to Search Results
 Mushroom Soy Sauce Recipe-6885

Photo by: Joseph De Leo
Comments: 0


Soy sauce and mushrooms are wonderful together, so it’s no surprise that this little condiment tastes so good. It actually gets better over time; keep it for six months in a tightly-covered jar in the refrigerator. Splash it into stir-fries, vinaigrettes, and grilling marinades.


  • 1 ounce (about 12 medium) dried shiitake mushrooms
  • 1 bottle (10-ounce) good-quality soy sauce or tamari sauce


1. Place the mushrooms in a clean heatproof jar with a tight-fitting lid. A 1-pint canning jar works well. Heat the soy sauce and 1/3 cup water in a small saucepan over medium heat just to a boil. Pour the liquid over the mushrooms. Let stand until cool. Cover the jar and steep the mushrooms in the soy mixture in a cool place until the soy sauce develops a pronounced mushroom flavor, 2 to 3 weeks.

2. Strain the liquid through a fine sieve into clean jar with a tight fitting lid. Press on the mushrooms to extract as much liquid as possible. Store in the refrigerator for up to 6 months.


You’ll need to start the sauce two to three weeks before using.

The mushrooms can be re-used to season soups and sauces. Rinse them briefly and use sparingly as they can be very salty.

© 2000 Amy Farges

Note from Cookstr's Editors

Nutritional information is based on 20 servings.


Nutritional Information

Nutrients per serving (% daily value)

15kcal (1%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
1006mg (42%)
0g (0%)
0g (0%)
0mg (3%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
good-to-the-grain Good to the Grain
by Kim Boyce
desserts-4-today Desserts 4 Today
by Abby Dodge
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
flavor Flavor
by Rocco DiSpirito
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-explorations Baked Explorations
by Matt Lewis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?