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.
The Perfect Shiitake Mushroom Sauce
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
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.
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.
Just recently I have found the source of this recipe. It is adapted from Nourish by Holly Davis.