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    Home » Recipes » Mushrooms & Vegetables

    Shiitake Mushroom Sauce

    March 15, 2021 by Elaine 37 Comments | Jump to Recipe

    Aromatic Shiitake mushroom sauce with multiple usages. I love to introduce this shiitake mushroom sauce which won the popularity among all of my friends and families. Months ago, I got inquires about the mushroom sauce for hot pot dipping sauce. Some of the readers know this sauce in Haidilao, a famous hot pot restaurant.  It has been one of the most popular sauce in most of the hot pot restaurants in my city. In addition to hot pot dipping sauce, you can also apply this sauce on bread, use as top for noodles and use in grilled tofu and vegetables. It is just too good to believe especially after several days of combination.

    Cook's Note

    1. Larger batches can be made since this sauce can be kept for around 2 weeks as long as the water content is cooked off.
    2. Don't cut all of the roots off. They helps to keep chewier texture.
    3. If you need to keep the sauce for a longer time, add more oil and make sure that the oil can cover the surface. Isolating from air can help preventing bacteria.
    shiitake mushroom sauce|chinasichuanfood.com

    Instructions

    Cut the very end of the shiitake mushroom off but keep the base.

    Drain well after clean. Break the mushrooms into large pieces and place in a blender. Blend with pause 8 to 10 seconds. If it is a large amount, finish this step in several batches.

    This image has an empty alt attribute; its file name is shiitake-mushroom-sauce-11.jpg

    Blend garlic, ginger, shallot and scallion together.

    This image has an empty alt attribute; its file name is shiitake-mushroom-sauce-18.jpg

    Heat around 1 cup of oil in wok and then fry doubanjiang with slow fire until the oil turns red. Keep stirring in the process to avoid sticky bottom. Then place garlic, ginger, shallot and scallion, fry over slow fire until aromatic.

    Place mushroom in and be patience during this process. Continue frying 10 to 15 minutes until the mushrooms shrinks and color darkened. If you feel the content is too dry, drizzle some oil over the edges of wok to avoid burning whenever needed. Stir-frying until the oil becomes clear again, which indicates so water included any more.

    Add cumin powder, chili powder, sugar, light soy sauce. Continue heating 3-5 minutes. Then add toasted sesame seeds and toasted peanuts (other toasted nuts works fine too).

    This image has an empty alt attribute; its file name is shiitake-mushroom-sauce-16.jpg

    Cool down and then keep in air-tight container. Let it set for 1 or 2 days before eating. So the flavors can combine well.

    This sauce can be used as topping of congee, soy sauce noodles and steamed rice. It can also be used as one part of the hot pot dipping sauce.

    shiitake mushroom sauce|chinasichuanfood.com

    Shiitake mushroom sauce

    Shiitake mushroom sauce
    5 from 4 votes
    Print Pin Rate

    Ingredients

    • 1000 g shiitake mushrooms
    • 1.5 cup oil , used in batches
    • 4 cloves garlic
    • 1 thumb ginger
    • 2 scallion , white part only
    • 3 shallots
    • 2 tbsp. doubanjiang
    • 1 tbsp. cumin powder
    • 1 tbsp. chili powder , you can use Korean chili powder for a milder version
    • 1 tsp. sugar
    • 1 tbsp. light soy sauce
    • ¼ cup toasted sesame seeds
    • ½ cup toasted peanuts

    Instructions

    • Cut the very end of the shiitake mushroom off but keep the base.
    • Drain well after clean. Break the mushrooms into large pieces and place in a blender. Blend with pause 8 to 10 seconds. If it is a large amount, finish this step in several batches.
    • Blend garlic, ginger, shallot and scallion together.
    • Heat around 1 cup of oil in wok and then fry doubanjiang with slow fire until the oil turns red. Keep stirring in the process to avoid sticky bottom. Then place garlic, ginger, shallot and scallion, fry over slow fire until aromatic.
    • Place mushroom in and be patience during this process. Continue frying 10 to 15 minutes until the mushrooms shrinks and color darkened. If you feel the content is too dry, drizzle some oil over the edges of wok to avoid burning at the beginning. Stir-frying until the oil becomes clear, which indicates so water included any more.
    • Add cumin powder, chili powder, sugar, light soy sauce.Add toasted sesame seeds and toasted peanuts (other toasted nuts works fine too). Continue cooking for 5-8 mins.
    • Cool down and then keep in air-tight container. Let it set for 1 or 2 days before eating.
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!
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    Reader Interactions

    Comments

    1. Al vin

      September 11, 2021 at 8:29 pm

      How long can it last before it spoilt?

      Reply
      • Elaine

        September 14, 2021 at 8:31 pm

        30 days in fridge with a clean and air-tight container. Remember each time to take the sauce, use clean spoon and make sure all the content is soaked by oil.

        Reply
    2. Diane

      February 12, 2022 at 10:28 am

      Hi Elaine! This looks amazing -- do you think the recipe would work well with rehydrated dried shiitake mushrooms, or is it much better to use the fresh ones? I realize you may not have tried making it this way -- if you think it might work, I'm certainly willing to try and report back!

      Reply
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