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 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.