Umami Sauce (LID)Posted: February 15, 2015
I’ve been trying to come up with a soy-free, fish-free, and iodized (or sea) salt-free substitute for soy sauce and fish sauce. I I saw a blurb in the January 2015 issue of Saveur magazine about a chef (Christian Puglisi of Relae in Copenhagen, Denmark) who makes a Mushroom “Soy” Sauce to add umami to his dishes. I adapted his recipe to fit my needs for a low-iodine diet (LID) I have to go on soon.
Use the Umami Sauce instead of soy sauce or fish sauce (a great way to veganize Asian dishes) in recipes or incorporate into other dishes to add a umami/mushroom flavor. I used the umami sauce in a low iodine diet version of Pad Thai. I was really happy with the results.
8 ounces white button mushrooms
1 teaspoon kosher salt
Slice the mushrooms and place in a bowl. Sprinkle the salt over the mushrooms and mix to distribute. Let the mushrooms sit for 1 to 2 hours, stirring occasionally.
Line a small colander or mesh strainer with cheesecloth over a bowl or measuring cup. Pour the mushrooms and their liquids into the strainer. Gather the edges of the cheesecloth and squeeze out all the liquid from the mushrooms. You can use the mushrooms for another purpose. Store the mushroom liquid (Umami Sauce) in the fridge for up to two weeks.