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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