Vegetarian Oyster Sauce

Ingredients

• 1.7 oz dried shiitake mushrooms (about 10 pieces; soaked overnight in 4 cups room temperature water)
• 4 cups room temperature water (for soaking mushrooms)
• 1 tbsp fresh ginger (finely chopped, about 6 thin slices)
• 1 tbsp avocado oil
• 2.25 tsp coarse salt (¼ tsp + 2 tsp, divided)
• 0.5 cup coconut aminos (½ tbsp + ½ cup, divided)
• 2.25 cup shiitake mushroom water (filtered from soaking liquid)
• 8 whole pitted dates

Instructions

1. 1

   Soak the dried shiitake mushrooms in 4 cups room temperature water overnight. The mushrooms will rehydrate and become soft and juicy.

2. 2

   Gently squeeze the mushrooms to remove the water and thinly slice them. Filter the mushroom water through a sieve and finely chop the ginger. Set all aside.

3. 3

   Heat avocado oil in a skillet over medium-high heat. Sauté the sliced mushrooms, ginger, and ¼ tsp salt for about 4 minutes until fragrant.

4. 4

   Add ½ tbsp coconut aminos and sauté for another 1 minute. Remove from heat and set aside to cool.

5. 5

   In a high-speed blender, combine 2¼ cups filtered mushroom water, 8 pitted dates, the sautéed mushroom-ginger mixture, remaining 2 tsp salt, and remaining ½ cup coconut aminos. Blend on high for 60 seconds until very smooth with no food chunks.

6. 6

   Transfer the sauce to a sealed glass container and refrigerate for up to 2 weeks. To freeze, store in ice cube trays for up to 2 months and defrost overnight in the fridge.

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