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shitake mushroom sauce

 From The Natural Gourmet by Annemarie Colbin
This is good on lots of things!

1.75 ounce dried shitake mushrooms
2/1 cups water
4 large shallots, or cloves garlic, peeled and minced
2 1/2 tablespoons kuzu (a thickening agent made from sea vegetable)
2 tablespoons soy or tamari sauce
1 teaspoon fresh lemon juice
1 tablespoon whole grain mustard (optional)

Place mushrooms in small bowl,  Bring 1 cup of the water to a boil, pour
over the mushies, set aside to soak until soft, about 30 minutes.
Drain the mushrooms and press out excess liquid, reserve the soaking water.
Cut off tough ends of the mushroom stems and discard.  Slice mushrooms into
thin strips.
Place 2 - 3 tablespoons of the soaking water into a small saucepan, along
with shallots or garlic and 1 tablespoon of the soy sauce, simmer, stirring
until the shallots are tender, about 3 - 5 minutes, adding more liquid as
necessary.  Add the mushrooms and simmer for 1 minute more.  Add remaining
soaking liquid, 1 1/4 cup of remaining water, soy sauce and lemon juice.

Dissolve the kuzu in remaining 1/4 cup water, stir.  Bring sauce to a
simmer, add the dissolved kuzu and stir constantly until sauce is thickened
and translucent.  Add the mustard if you wish.  Serve hot.
Jan G