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Mushroom XO Sauce

  • ACTIVE: 20 MIN
  • SERVINGS: 1 cup
  • FAST

Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan version with umami-rich shiitake mushrooms. It’s terrific over simply cooked mild vegetables, like zucchini or cauliflower.

  1. 1/2 pound shiitake mushrooms, stemmed and caps finely diced (4 cups)
  2. 1 tablespoon toasted sesame oil
  3. 1 teaspoon tamari
  4. 1 tablespoon fermented black beans, rinsed and mashed
  5. 2 teaspoons Sriracha
  6. 1 teaspoon rice vinegar
  7. 1 teaspoon sugar
  8. 1/4 cup water
  1. Preheat the oven to 450° and line a baking sheet with parchment paper. In a bowl, toss the mushrooms with the sesame oil. Spread the mushrooms out on the baking sheet and roast for 12 minutes, stirring once or twice, until dried and lightly browned.
  2. Transfer the mushrooms to a bowl and stir in all of the remaining ingredients. Let stand for 30 minutes before serving.
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