Mushroom Soy Sauce

1. 1

   Place the mushrooms in a clean heatproof jar with a tight-fitting lid.

2. 2

   A 1-pint canning jar works well.

3. 3

   Heat the soy sauce and 1/3 cup water in a small saucepan over medium heat just to a boil.

4. 4

   Pour the liquid over the mushrooms.

5. 5

   Let stand until cool.

6. 6

   Cover the jar and steep the mushrooms in the soy mixture in a cool place until the soy sauce develops a pronounced mushroom flavor, 2 to 3 weeks.

7. 7

   Strain the liquid through a fine sieve into clean jar with a tight fitting lid.

8. 8

   Press on the mushrooms to extract as much liquid as possible.

9. 9

   Store in the refrigerator for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.