Mushroom Oyster Sauce

[Guest guest]

Here's a conversion that I just created. Is someone brave enough to try it out?

I think it may need more salt, as I converted this from a low-sodium recipe.

 

Mushroom " Oyster " Sauce

 

16 oz [Oysters] SUBSTITUTE fresh mushrooms, finely chopped

1/2 t Lemon Juice

1 1/2 c Water

1 1/2 T Chicken-style seasoning (Bragg's or McKay's)

2 T Bragg's Liquid Aminos

1/4 t Black Pepper (optional)

 

 

Grind or finely chop fresh mushrooms.. In a skillet, combine mushrooms, lemon

juice and 1/2 cup of the water. Saute for 15 seconds. Transfer to blender and

blend together. In wok combine remaining bouillon and remaining water. Turn to

medium and bring to a slow boil. Turn to low and stir in mushroom mixture and

remaining ingredients. Simmer 5 minutes, stirring occasionally. Transfer to

bottles or other containers. May be stored in refrigerator for up to a week or

frozen.

 

A convenient way to store is to freeze in ice cube trays so that you can take

out a small quantity at a time.

 

Yield: 44 Servings