Improved Homemade Mushroom Sauce (II)

Improved Homemade Mushroom Sauce (II)

You must be wondering why the sauce is not in a bottle but in an ice-cube tray?

If you follow me a certain of time, you’ll remember my first mushroom sauce recipe in two years ago. That’s my first attempted to challenge myself. It was a nice sauce without any artificial flavoring, preservatives and unnecessary colouring. The best advantage is in line with economic principles and healthier.

Today’s version is incredibly scrumptious, I enhanced the recipe by adding some warm spices mingle to evoke the flavour of this multi-purpose sauce. The secret adding is the star anise and tahini sauce. Use them or not it depends on you, but it yields a perfect blend with minimal effort.

I made it in a cube size for easy to storage, because I made a large quantity and store in the freezer. So, I can have my own mushroom sauce whenever I need it.

It is absolutely a decent recipe. Highly recommend you to try it! 🙂

Improved Homemade Mushroom Sauce (II)


  • 150g Dried Shiitake mushrooms washed and soaked few hours
  • 4 cups of Water
  • 2 tbsp Flax-meal + 6 tbsp Water, mix together
  • 2 tbsp Fresh ginger, finely chopped
  • 2-3 tsp Ground Star anise
  • 2 tbsp Tahini sauce (optional)
  • 3 tbsp Thick Soy sauce or (5 tbsp Light Soy Sauce)
  • 3 tbsp Dark Soy sauce
  • 2-3 tbsp Dark brown sugar
  • 3 tbsp Vegetable oil
  • 2 tbsp Sesame oil
  • 1 1/2 tbsp Pink Sea Salt
  • 2 tbsp Sweet glutinous rice flour 糯米粉


  1.  Wash the dried mushrooms, soak in just enough water for few hours before starting the work.
  2. Reserve the soaking water, and clean the mushrooms under running water.
  3. Put the mushrooms in a blender with the ginger and water (make it 4 cups with the reserved mushroom water. It needs to blitz into few portions if you have a small blenderBlend until smooth without any lumps. Add the flax meal mixture, tahini, ground star anise and do few pulses until well combined.
  4. Pour the mushroom mixture into a large pot over medium heat. Add the remaining seasoning except for the rice flour. Let it bring to the boil, stirring constantly! Lower the heat to simmer for another 5 to 10 minutes until the sauce start thicken. Mix the rice flour with a little bit of water and turn the heat to medium. Pour over the mushroom sauce. Whisk thoroughly and the sauce becomes more thicken. Off heat.
  5. Grease a shallow rectangle tray and spread the mushroom sauce evenly into the tray. Cover the top with a piece of cling film, it should let the cling film touch the sauce.


  • Use the soaking mushrooms water to give the sauce more favourable. If your sauce is too thick, add a little bit of water at a time. Otherwise, if it is thinner, add more rice flour to thicken.
  • Adjust the taste by adding the seasoning when you simmer the sauce.
  • You can make half portion of the recipe, it still can last a certain of time.

2 thoughts on “Improved Homemade Mushroom Sauce (II)

  1. I do the same sauce freezing technique, too! Makes it so much rewarding when you can make a flavor-bomb like this in bulk and make instantly delicious meals out of it for months to come. This formula is a real keeper!

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