The original recipe from Cook’s Illustrated calls for dried shiitake mushrooms. I happened to have dried porcini on hand.

Vegan Fish Sauce


  • 3 cups water
  • 1/4 oz dried sliced porcini mushrooms
  • 3 tbsp salt
  • 2 tbsp soy sauce


  • Combine all ingredients in a saucepan. Simmer over medium heat until reduced by half.
  • Strain, cool, and store in the refrigerator up to three weeks.


Adapted from Cook’s Illustrated.
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