Mushroom XO

XO is an umami-rich sauce originating in Hong Kong. Traditionally it’s made from dried shellfish, ham, garlic, and chilis. Our vegan version gets its umami from mushrooms and soy sauce.

Makes 2 cups

INGREDIENTS

½ pound shallots, peeled and roughly chopped

1 (2-inch) piece ginger, peeled and roughly chopped

8 garlic cloves

2 cups neutral oil

1 pound shiitake mushrooms, tough stems removed

¼ cup soy sauce

1 tablespoon dark brown sugar

2 teaspoons paprika

½ teaspoon fennel pollen (or ground fennel seed)

½ teaspoon cinnamon

½ teaspoon chili flake (add more to desired spice)

⅛ teaspoon ground clove

1 whole star anise

METHOD

Blitz the aromatics. Pulse the shallots, ginger, and garlic together in a food processor until finely chopped. Be careful not to make a paste - this goes quickly.

Saute. Heat the oil in a large pot over medium heat and add the blitzed aromatics. Cook for 10 minutes or until starting to brown.

Blitz the mushrooms. While the aromatics are cooking, blitz the shiitakes until finely chopped (again, careful not to make a paste).

Cook the mushrooms. Add the shiitakes to the pot and cook until deeply browned (about 20 minutes), stirring often so they don’t burn.

Add the remaining ingredients. Add the spices and cook for 2 minutes. Add the sugar and soy sauce and cook for 5 minutes. Taste for seasoning and adjust. Once cool, store in an airtight container in the refrigerator for at least 1 month. You can also make a larger batch and freeze some of it.