Vegan, Low-Fat Shiitake Mushroom Sauce

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Vegan, Low-Fat Shiitake Mushroom Sauce

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 ounce dried shitake mushrooms

2 cups water

4 large shallots

or cloves garlic -- peeled and minced

2 1/2 tablespoons kuzu

- (a thickening agent made from sea

vegetable)

2 tablespoons soy or tamari sauce

1 teaspoon fresh lemon juice

1 tablespoon whole grain mustard -- (optional)

 

Place mushrooms in small bowl. Bring 1 cup of the water to a boil, pour

over the mushies, set aside to soak until soft, about 30 minutes.

 

Drain the mushrooms and press out excess liquid, reserve the soaking

water.

Cut off tough ends of the mushroom stems and discard. Slice mushrooms

into thin strips.

Place 2 - 3 tablespoons of the soaking water into a small saucepan,

along with shallots or garlic and 1 tablespoon of the soy sauce, simmer,

stirring until the shallots are tender, about 3 - 5 minutes, adding more

liquid as necessary. Add the mushrooms and simmer for 1 minute more.

Add remaining soaking liquid, 1 1/4 cup of remaining water, soy sauce

and lemon juice.

 

Dissolve the kuzu in remaining 1/4 cup water, stir. Bring sauce to a

simmer, add the dissolved kuzu and stir constantly until sauce is

thickened and translucent. Add the mustard if you wish. Serve hot.

 

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