Mushroom Jus

  • Servings: MAKES ABOUT 4 CUPS

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  • 1 ounce dried shiitake mushrooms
  • 4 cups hot water
  • 1 tablespoon olive oil
  • 1/4 cup soy sauce
  • 2 large garlic cloves, crushed
  • Salt and freshly ground pepper

How to make this recipe

  1. Put the shiitakes in a bowl and add the hot water. Cover and let stand until softened, about 20 minutes. Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems. Swish the mushrooms in the soaking water to loosen any grit. Finely chop the mushrooms; reserve the soaking liquid.

  2. Heat the oil in a saucepan. Add the mushrooms and cook over high heat until starting to brown, about 3 minutes. Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes. Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well. Cover and simmer over low heat until the mushrooms are tender, about 5 minutes. Season with salt and pepper.

Make Ahead

The jus can be refrigerated overnight. Rewarm before serving.

Contributed By Published June 1999

461998 recipes/mushroom-jus 2013-12-06T23:38:25+00:00 Marcia Kiesel fall|winter|christmas|new-years-eve|thanksgiving|french|sauces-and-condiments|fast|make-ahead|vegetarian june-1999,marcia kiesel,mushroom jus,sauce recipe,mushroom sauce,shiitake mushrooms recipes,mushroom-jus 461998

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