A spicy shiitake mushroom sauce with many uses. I love using this shiitake mushroom sauce, a favorite of all my friends and family. A few months ago I was introduced to mushroom sauce in a hot pot. Some readers know this sauce from Haidilao, a famous hot pot restaurant.  It was one of the most popular sauces at most hot pot restaurants in my town. You can not only dip this sauce into a hot pan, but also spread it on bread, use it as a topping for pasta, and serve it with tofu and grilled vegetables. It’s just too good to be true, especially after a few days of combining.

Cooking tips

  1. You can make large quantities, as this sauce will keep for about 2 weeks until the water is boiled out.
  2. Don’t cut all the roots. They help maintain a softer texture.
  3. If you want the sauce to last longer, add more oil, making sure the oil can cover the surface. Insulating the air can help prevent bacteria.

Instructions

Cut off the end of the shiitake mushroom itself, but keep the base.

Drain well after cleaning. Cut the mushrooms into large pieces and put them in a blender. Mix with a pause of 8 to 10 seconds. If it is a large quantity, do this step in several steps.

Stir in the garlic, ginger, shallot and chives.

Heat about 1 cup of oil in a wok and slowly fry the dubanjian over low heat until the oil turns red. Keep stirring to prevent a sticky bottom. Then add the garlic, ginger, shallot and chives and roast over a low heat until fragrant.

Put the mushroom on and be patient during this process. Continue to cook for another 10-15 minutes until the mushrooms are reduced in size and darker in color. If you find that the contents are too dry, pour a little oil around the edges of the wok to prevent burning. Fry until the oil becomes clear, meaning there is no more water in it.

Add cumin powder, chili powder, sugar and light soy sauce. Heat for another 3 to 5 minutes. Then add the toasted sesame seeds and roasted peanuts (other toasted nuts are also suitable).

Cool and store in an airtight container. Leave it to set for 1 to 2 days before consuming. This allows the flavors to blend well.

This sauce can be used as a topping for broth, noodles with soy sauce and steamed rice. It can also be used as part of the dipping sauce in the hot pot.

Shiitake Mushroom Sauce

Ingredients

  • 1000
    g
    Shiitake mushrooms
  • 1.5
    head
    oil
    used in batches
  • 4 garlic cloves
  • 1 inch
    of 1 g went
  • 2
    of green onions
    , only the white part
  • 3 shallots
  • 2
    st.
    dubanjiang
  • 1
    Art.
    Cumin powder
  • 1 tablespoon chili powder, you can use Korean chili powder for a milder version.
  • 1tsp sugar
  • 1 tbsp. sauce so so so so so soc. sauce so
  • 1/4
    cup
    geröstete Sesamsamen
  • 1/2
    Tasse
    geröstete Erdnüsse

Instructions

  1. Cut off the end of the shiitake mushroom itself, but keep the base.
  2. Drain well after cleaning. Cut the mushrooms into large pieces and put them in a blender. Mix with a pause of 8 to 10 seconds. If it is a large quantity, do this step in several steps.
  3. Stir in the garlic, ginger, shallot and chives.
  4. Heat about 1 cup of oil in a wok and slowly fry the dubanjian over low heat until the oil turns red. Keep stirring to prevent a sticky bottom. Then add the garlic, ginger, shallot and chives and roast over a low heat until fragrant.
  5. Put the mushroom on and be patient during this process. Continue to cook for another 10-15 minutes until the mushrooms are reduced in size and darker in color. If you feel the contents are too dry, pour a little oil around the edges of the wok to prevent the contents from burning at first. Fry until the oil turns clear, indicating that water has been added.
  6. Add cumin, chili powder, sugar and light soy sauce. Add the toasted sesame seeds and roasted peanuts (other roasted nuts are also suitable). Let cook for another 5 to 8 minutes.
  7. Cool and store in an airtight container. Leave it to set for 1 to 2 days before consuming.

frequently asked questions

Can you eat a whole shiitake mushroom?

The stems of shiitake mushrooms are too fibrous to eat, but they still contain a lot of flavor. Just a few stalks can add rich flavor and earthy aromas to a broth. Stems do particularly well in vegetable soups and broths (as opposed to thick stews).

What are the benefits of shiitake mushrooms?

Shiitake mushrooms contain eritadenine, a substance known to lower blood cholesterol levels. They also contain beta-glucans, which reduce inflammation and help prevent the absorption of cholesterol in the gut. Supports a healthy immune system. Shiitake is rich in polysaccharides such as lentinella and other beta-glucans.

What does a shiitake mushroom taste like?

Donko or not, shiitake mushrooms are known for their strong, earthy flavor. They alter the mind with the amino acid glutamate. Cooked, shiitakes have a velvety, meaty texture, while the stems can be hard or pleasantly chewy if cooked long enough.

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