Mushroom Soy Sauce
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.
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.
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesalty, umami
Type of DishCondiments, sauces
- 1 ounce (about 12 medium) dried shiitake mushrooms
- 1 bottle (10-ounce) good-quality soy sauce or tamari sauce
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.
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.
2000 Amy Farges