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. Slideshow: More Tasty Condiments 

Richard Landau
August 2013

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Recipe Summary

active:
20 mins
total:
45 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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