Ingredients
- 1 oz.(about 1-1 1/2 cups) Dried mushrooms*
- 2 Cups Hot water
- 1/4 Cup Soy sauce or tamari
- 3 Tablespoons Agave syrup
- 1 teaspoon Miso paste
- 1 teaspoon Ginger, grated
- 2 teaspoons Cornstarch
- 2 teaspoons Water
Instructions
- Put the dried mushrooms in a large bowl, and pour the hot water over the mushrooms, making sure they are submerged. Let the mushrooms soak for at least an hour.
- Then add the mushrooms and the water the mushrooms were soaking in to a blender. Blend on high until the mushrooms and water have made a very smooth mixture.
- Pour the mushroom mixture into a small sauce pan. Then add the soy sauce or tamari, the agave, the miso, and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low.
- Simmer for about 10 minutes to cook the mushroom mixture and thicken slightly.
- Now, in a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved.
- Whisk the cornstarch into the pan.
- Then continue to simmer for about 5 minutes or until the oyster sauce is nice and thick.
- Let cool and then keep in an air tight container and refrigerated. It will last for several weeks.
Note
I used a dried mushroom mixture with shiitakes, trumpet mushrooms and oyster mushrooms. Any kind will work though, but I recommend using shiitakes.
