Shiitake mushroom sauce
User Reviews
5
Shiitake mushroom sauce
Description
The Shiitake mushroom sauce is made by finely blending cleaned shiitake mushrooms, along with a separately blended mix of garlic, ginger, shallots, and scallions. The method starts by frying doubanjiang in hot oil until the oil turns red, then adding the aromatic garlic-ginger shallot-scallion blend and cooking until fragrant.
The mushroom paste is then fried slowly, allowing moisture to evaporate while stirring frequently to prevent burning, resulting in a thicker, darker mixture. Cumin powder, chili powder, sugar, and light soy sauce season the sauce and provide complex layers of heat, earthiness, and umami. Toasted sesame seeds and peanuts add nuttiness and a crunchy texture.
This sauce can be used as a condiment, cooking base, or flavor enhancer in various savory dishes, offering a bold spicy mushroom profile enhanced by the oil and spices. The careful frying and seasoning allow the flavors to meld deeply.
Ingredients
- 1000 g shiitake mushrooms
- 1.5 cup neutral cooking oil used in batches, generic cooking oil
- 4 cloves garlic
- 1 thumb ginger
- 2 scallion , white part only
- 3 shallot
- 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. soy sauce light
- 1/4 cup sesame seeds toasted
- 1/2 cup peanuts toasted
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.
User Reviews
Overall Rating
5
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