The Perfect Shiitake Mushroom Sauce

Shiitake Mushrooms in a creamy sauce

Perfect Shiitake Mushroom Sauce

Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.

This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.

Like so many of my recipes, this one comes from a note scribbled in an unknown hand, passed to me sometime in the past decades.

Looking for Mushroom recipes? Try Steamed Mustard Greens with Shiitake and Sambal, Mushrooms in Terracotta, Achari Mushrooms, Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.

You will find other Mushroom recipes here. Or explore our easy Late Winter dishes.

We love this sauce with Adzuki Beans and Red Rice and Mashed Potatoes.

Adzuki Beans with Red Rice and Mushrooms

The Perfect Shiitake Mushroom Sauce

ingredients
3 dried shiitaki mushrooms, soaked in 1 cup winter
1 cup reserved soaking liquid
1.5 cups milk or soy milk
1.5 Tblspn tamari
1 Tblspn very finely grated ginger or ginger juice
pinch sea salt
2 – 3 Tblspn kudzu or cornflour mixed in 4 Tblspn cold water
chopped parsley

method
Drain the soaking shiitake mushrooms and reserve the soaking water. Slice the mushrooms.

Warm the milk or soy milk and mushroom water. Add the slice shiitake, slat, tamari. Bring to the boil and cook over low – medium heat for 5 minutes.

Add the ginger or ginger juice and whisk in the kudzu. Cook, stirring until smooth and thickened.

Stir through the chopped parsley.

 

Perfect Shiitake Mushroom Sauce

recipe notes and alternatives
One of my readers, Anna, has successfully made the sauce with rice milk as an alternative to diary milk or soy milk.

update
Just recently I have found the source of this recipe. It is adapted from Nourish by Holly Davis.

Save

Save

Save

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

5 thoughts on “The Perfect Shiitake Mushroom Sauce”

  1. thank you. I bought some dried shiitake mushrooms for the first time and I will try this recipe to know them better. How do you prepare the ginger juice ? Do you buy it somewhere ?

    1. Hi Anna, I am so happy that you enjoyed the recipe. To make ginger juice, you need some fresh ginger that is not too old. Grate finely and squeeze the pulp to get the juice. If your ginger is older, just grate very finely and add the pulp to the sauce.

      1. dear Ganga108!
        I did it! With some little changes: soy sauce instead of tamari, rice milk instead of milk or soy milk and finely grated ginger as you suggested (I don’t know the difference between fresh and old ginger, as I live in Italy I think the one I find is old). And the result was a really very special sauce!
        Thank you very much

        1. Hey Anna, thank you for letting me know! I am so delighted that you love it. It is good to know that it can be made with rice milk – I will put that in the post.. … Ganga

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s