Mushroom Soy Sauce

Recipe by: Amy Farges | from The Mushroom Lover's Mushroom Cookbook and Primer

Cookstr

Total Time: A Day Or More

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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.

INGREDIENTS

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

Directions

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.