Homemade Vegetarian Oyster Sauce (Mushroom-Based)

Vegetarian oyster sauce is an essential ingredient in many plant-based and Asian dishes—it adds depth, richness, and natural umami.  Making it at home not only saves money but also gives you a cleaner, more nutritious sauce with no artificial additives.  Thanks to dried mushrooms and coconut water, this version is especially fragrant, flavorful, and naturally nourishing.

Ingredients:

3 cups mixed dried mushrooms (such as the Costco variety)

12 oz. fresh coconut water

1 cup hoisin sauce

2 cups soy sauce

½ cup mushroom seasoning powder

¼ cup sugar

Directions:

Soaking the Mushrooms:

Place the dried mushrooms in a large bowl and cover with water.  Soak about 1 hour until fully softened. Rinse well to remove any grit.

 

Blending:

Drain the mushrooms and place them in a blender with the fresh coconut water.  Blend until completely smooth.

Cooking the sauce:

Pour the mushroom mixture into a pot.  Add the soy sauce, hoisin sauce, mushroom seasoning powder, and sugar.

Bring to a gentle boil, stirring constantly to prevent sticking.

Simmering:

Let the sauce cook for about 10 minutes, or until it thickens to a consistency similar to oyster sauce.

Adjusting seasoning:

Taste and adjust saltiness or sweetness to suit your family’s preference.

Storing:

Let cool, then transfer to a clean glass jar with a tight lid.  Store in the refrigerator.

How to Use:

This rich, savory mushroom sauce is incredibly versatile. Use it to:

Marinate tofu, vegetables, or plant-based proteins

Stir-fry vegetables and noodles

Add depth to soups and stews

Serve as a dipping sauce for steamed or boiled vegetables

A spoonful of this homemade vegetarian oyster sauce instantly brings warmth, umami, and comfort to any dish.