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Soak the dried shiitake mushrooms with 4 cups room temperature water overnight. The mushrooms will rehydrate and become soft and juicy.
Gently squeeze the mushrooms to remove the water. Thinly slice and set them aside.
In a bowl, filter the mushroom water through a sieve. Also finely chop ginger. Set them aside.
In a well-heated skillet, add avocado oil. Saute mushrooms with ginger and ¼ tsp salt over medium-high heat for about 4 minutes.
Add ½ tbsp coconut aminos and keep sauteing for another 1 minute. Off heat and set it aside to cool.
In a high speed blender, add 2 ¼ cups mushroom water, pitted dates, sautéed mushrooms and ginger, and the remaining salt and coconut aminos. Seal the lid tightly and blend on high for 60 seconds or until the mixture is very smooth. There should be no food chunks.
Store the mushroom oyster sauce in a sealed glass container in the fridge for up to 2 weeks.