Shiitake Mushroom Sauce
From The Natural Gourmet by Annemarie Colbin
- 1.75 ounce dried shiitake mushrooms
- 2x1 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
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.
recipe by Jan Gordan via fatfree.com