VEGAN XO MISO SAUCE

A super versatile Vegan XO Miso Sauce made with oyster mushrooms, dehydrated mushroom powder (optional), dried shiitakes and miso.

Recipe:

50g oyster mushrooms dry sautéed, plus dehydrated mushroom powder (optional) and 40g dried shiitakes that I rehydrated (keep the mushroomy water!)

Blitz all of the above with a couple of shallots, 4 large chunks of ginger, 3 hot chillies, fermented garlic and ginger paste, couple of nori sheets and make a chunky paste.

Heat about 150ml of oil on a medium low heat in a pan and put the chunky mushroom paste in, plus the mushroomy water, 200ml Shaoxing wine, 2 tbsp sugar and 2 tbsp MISO (I used my own miso, which wasn’t overly sweet, so go for a red, more earthy miso if buying in).

Fry gently for about 45-60 mins, stirring regularly so it becomes a thick paste and let it cool.

Sterilise a 500g preserving jar, add the sauce and seal the jar. Leave to ferment for about 2 weeks then pop it in the fridge where it will keep for AGES!