mushroom oyster sauce

This vegetarian oyster sauce is the best Paleo stir-fry sauce you’ll want to put on everything! Umami-rich yet simple sauce. Great for stir-fries and is gluten-free, vegan, and delicious! Makes about 3.5 cups.

Vegetarian Oyster Sauce (Vegan, Gluten-Free, Paleo, Whole30)

1.7 oz. dried shiitake mushrooms (about 10 pieces)

tbsp finely chopped fresh ginger (about 6 thin slices)

avocado oil

¼ tsp + 2 tsp coarse salt

½ tbsp + ½ cup coconut aminos

¼ cups shiitake mushroom water

dates

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.

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Top 1 mushroom oyster sauce recipes from across the web

The most viewed mushroom oyster sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Oyster Sauce (Vegan, Glu...

The most viewed mushroom oyster sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine