Author Archives: Sheane Meikle

Mushroom Cooking Sauce (Fish Sauce Alternative)

Being someone that enjoys cooking Asian cuisine, but who is also both Celiac (can’t have gluten) and allergic to all seafood it can prove a challenge. I have scoured the internet for gluten free and vegan(vegan means no fish) fish sauce and one thing I found was that they all used Shiitake mushrooms to accomplish the earthy taste needed in a fish sauce. I love mushrooms and set out to create my own fish less gluten free fish sauce alternative and think I have come up with a pretty good facsimile.  I have used both dried Shiitake and Lions Mane Mushrooms in this sauce as I found that the Shiitakes provide the earthiness and the Lions Mane gives it that subtle fish taste. These mushrooms are easy to find at most Asian groceries.

Makes 6 cups

12 cups water

1.5 ounces dried Shiitake mushrooms

1.5 ounces dried Lions Mane mushrooms

3/4 cup course salt

1/2 cup soy sauce (I use gluten free soy sauce as most contain wheat)

1 teaspoon liquid smoke (I like to use Maple or Hickory)

1 cup chopped onion

Combine all ingredients in a sauce pan and bring to a boil over high heat. reduce heat to medium and simmer until reduced by half (about 30 minutes) Remove from heat and allow to steep for 4 hours. Strain and reserve mushrooms. Pour into clean sterile jars and water bath process for 30 minutes. Once open store in fridge for up to a month.

Slice the reserved mushrooms up and saute them in butter and serve on toast with fried egg as they taste great, but are a little salty on their own.



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