Vegan Mushroom "Oyster" Sauce
A thick, umami-rich condiment for stir-fries and glazes
Why This Recipe Works
This homemade sauce delivers intense umami and a thicker consistency than typical store-bought versions. It keeps well for up to two months and adds deep savory flavor to any stir-fry or glaze.
Instructions
Place the dried mushrooms in a large heatproof bowl and pour in the boiling water. Cover and let sit until the mushrooms are plump and rehydrated, about 15 minutes.
Transfer the mushrooms and their soaking liquid to a blender. Blend on high until the mixture is completely smooth.
Pour the mushroom puree into a saucepan and stir in the garlic, brown sugar, and soy sauce. Simmer over medium heat until the sugar has melted and the sauce is well combined, about 3 minutes.
Turn off the heat and allow the sauce to cool completely before transferring to a jar; the texture will thicken significantly as it reaches room temperature.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 week.
Can I make this ahead of time?
This sauce can be prepared and refrigerated up to 2 months in advance.
