- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
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. 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.
Nutritional information is based on 20 servings.
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