Mushroom Sauce

Running low or in fact ran out of the vegetarian oyster sauce in my kitchen. The similar sauce available in the Asian store contains some E ingredients and make me not so comfortable with it. Getting my friend from home to ship over, in long run also not very practical. Try ordering online, the nearest in UK doesn't do delivery to the neighbouring countries. And so the idea of home-made mushroom sauce, looks like is the only possibility. I search the web for an easier recipe, till i found out this, which i considered the simplest. Here it goes :

Ingredients (it says)
1 oz (about 30 g) of dried Shiitake mushrooms preferably organic.
2 tbsp (roasted) sesame oil
1/2 tsp of fresh chopped ginger
2 tbsp of dark soya sauce
1/2 tsp of maple syrup (i use agave syrup)

Method

1. Cover the shiitake in hot water and soaked for at least 30 minutes.
2. Drain and slice the shiitake and save one cup of soaking liquid. (this part i use the soaking water from the chinese mushrooms which i prepare for the bun ingredients).
3. Add sesame oil to a medium size frying pan and sautée shiitake and ginger over medium heat until fragrant, about 4 -5  minutes. Stir frequently.
4. Combine shiitake and ginger with 1 cup of soaking liquid in a food processor and puree until smooth.
5. Bring sauce back to the frying pan and stir in the soya sauce and maple syrup.
6. Simmer for about 5-7 minutes, let the sauce cool down and transfer to an airtight container and keep refrigerated.

P.S. I did not actually weigh 1 oz of shiitake, instead i just took a handful of big mushrooms and put to soak. For the dark soya sauce is up to your colour preference. And agave syrup for some sweetness. Oh yes, i had thickened the sauce with some arrow-root powder. The overall result, was great and amazing. Didn't know is so simple, could have discover this recipe long ago. Thanks to all these inconvenience environment that inspire me to explore more.