Shiitake Mushroom Sauce

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SHIITAKE MUSHROOM SAUCE
Shiitake Mushroom Sauce is the perfect pairing for the 50-Hour Tofu Steak. The layering of flavors and the cross-utilization of cooking techniques is fun and time-saving. Shiitake mushrooms are easy to find at your local grocery store as well as a great source of healthy plant-based fiber, B vitamins, and immune system support.
This sauce, vegan creamed spinach, and Braised Potato combinations are great sides to just about any dinner.
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How To Make Shiitake Mushroom Sauce

REMOVING STEM FROM SHIITAKE MUSHROOM
Remove the stems from the shiitake mushrooms. A great hack is to use your kitchen sheers to snip them off.
JULIENNE SHIITAKE MUSHROOMS
Slice the shiitake mushrooms thinly.
COOKING SHIITAKE MUSHROOMS
Sauté the shiitake mushrooms.
ADDING FLOUR TO SHIITAKE MUSHROOMS
Adding flour to the sauce to aid the thickening process.
ADDING VEGETABLE BROTH TO SHIITAKE MUSHROOMS
Next, add vegetable stock. Mix well to incorporate the flour.
ADDING MOLASSES TO SHIITAKE SAUCE
Add molasses to add depth, sweetness, and umami.
SHIITAKE MUSHROOM SAUCE

Chefs Tips

  • Shiitake mushroom sauce will pair well with a variety of dishes including mashed potatoes, polenta, or rice cakes.
  • Add chopped parsley and rosemary to the shiitake sauce and you’ve just created a new dish that will pair great with sautéed polenta or vegan Salisbury steak.
  • Use your kitchen sheers to snip off the stems of the mushrooms. You can save the stems for vegetable stock.
SHIITAKE MUSHROOM SAUCE

Shiitake Mushroom Sauce

Course: Sauce
Cuisine: American
Keyword: Shiitake Mushroom Sauce, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 16 ounces
Calories: 29kcal
Author: Those Vegan Chefs
The Shiitake Mushroom Sauce and Braised Potato combination are a great side to just about any dinner. The layering of flavors and the cross-utilization of cooking techniques is fun and time-saving. 
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Ingredients

Instructions

How to make Shiitake Mushroom Sauce

  • Heat a pot over medium-high heat, add the olive oil, and shiitake mushrooms. Cook for 8-10 minutes until light golden brown.
  • Reduce the heat to low, add the flour, and stir to combine. Cook for 2 minutes.
  • Add the potato braising liquid, including the garlic cloves and thyme sprigs. Add the vegetable broth. Stir to combine. Increase the heat to medium heat. Cook for 5 minutes.
  • The broth should be starting to thicken. Add the molasses and red wine vinegar.
  • Cook over low heat for 5 minutes. Remove the time sprigs.
  • Keep warm until time to plate.

Notes

Nutritional values are an estimate.

Nutrition

Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 62mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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