mushroom soy sauce recipe

Written ByJenny Smyth Posted on
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The Best mushroom soy sauce recipe

I’m so excited to share this mushroom soy sauce recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

This recipe is a perfect blend of savory and umami flavors that will elevate any meal. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I like to serve it over steamed rice or noodles, but you can also use it as a dipping sauce for grilled meats or vegetables. The health benefits of this recipe are numerous – the mushrooms are rich in antioxidants and the soy sauce provides a good dose of protein and fiber.

My kids love helping me in the kitchen, and they always get excited when they get to taste the final product. We’ve made this recipe for special occasions like holidays and birthdays, but it’s also a staple in our weekly meal rotation.

One of my favorite things about this recipe is how versatile it is – you can adjust the amount of soy sauce to your taste, and add other ingredients like garlic or ginger for extra flavor. The key to making a great mushroom soy sauce is to use high-quality ingredients and not overcook the mushrooms.

This recipe has become a staple in our household, and I’m confident it will be in yours too.

Mushroom Soy Sauce

4.8 from 1570 votes

A rich and savory homemade soy sauce infused with dried mushrooms. This umami-packed condiment enhances stir-fries, marinades, and dipping sauces.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 16Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Sauce

1/2 ounce dried shiitake mushrooms
1/2 ounce dried porcini mushrooms
1 cup water
1/2 cup soy sauce
2 tablespoons mirin
1 tablespoon brown sugar
1 clove garlic, smashed
1 slice fresh ginger (1/4 inch thick)

👨‍🍳Directions

1Place the dried shiitake and porcini mushrooms in a small saucepan and add 1 cup of water.
2Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes until the mushrooms are rehydrated and the liquid is deeply flavored.
3Remove the saucepan from heat and let it cool for 5 minutes.
4Strain the mushroom liquid through a fine-mesh strainer lined with cheesecloth or a coffee filter into a clean bowl, pressing on the mushrooms to extract all the liquid.
5Discard the mushrooms or reserve them for another use.
6Return the strained mushroom liquid to the saucepan and add the soy sauce, mirin, brown sugar, smashed garlic, and ginger slice.
7Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 20 minutes, stirring occasionally, until the sauce has reduced by about one-third and the flavors have melded.
8Remove the saucepan from heat and let the sauce cool to room temperature.
9Strain the sauce again through a fine-mesh strainer into a glass jar, discarding the garlic and ginger.
10The sauce will thicken slightly as it cools.
11Seal the jar and store the mushroom soy sauce in the refrigerator for up to 2 weeks.
12Shake well before each use.

🔧Equipment

Small saucepan
Fine-mesh strainer
Cheesecloth or coffee filter
Glass jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 1g

📝Notes

For a deeper flavor, use a mix of dried mushrooms like shiitake, porcini, or morels. The sauce can be used as a base for stir-fry sauces or as a dipping sauce for dumplings.

This mushroom soy sauce recipe is always a good idea for any occasion because it adds so much depth to your cooking with very little work. I make a batch every couple of weeks and keep it in the fridge ready to use.

For storage just pour it into a glass jar with a tight lid and it stays fresh for up to two weeks. When reheating dishes that use this sauce you do not need to do anything special just add it to the pan as you normally would.

It is perfect for family gatherings because you can use it in so many dishes from a simple stir fry to a complex braise. Everyone always asks what makes the food taste so good and I love telling them it is my homemade mushroom soy sauce.

❓ Frequently Asked Questions About Mushroom Soy Sauce

Q: What type of mushrooms are best for this recipe?

I prefer to use cremini or shiitake mushrooms for this recipe, but you can use any variety you like.

Q: Can I make this recipe without soy sauce?

While soy sauce is an essential ingredient in this recipe, you can substitute it with tamari or coconut aminos if you’re looking for a gluten-free option.

Q: How long does the mushroom soy sauce keep in the fridge?

This recipe will keep in the fridge for up to 2 weeks, but I recommend making smaller batches to ensure freshness.

Q: Can I freeze this recipe?

Yes, you can freeze this recipe for up to 3 months – simply thaw it in the fridge or reheat it on the stovetop.

Q: What’s the best way to reheat leftover mushroom soy sauce?

I recommend reheating leftover mushroom soy sauce on the stovetop over low heat, whisking constantly until warmed through.

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