So I am working on a recipe that calls for Oyster Sauce and all the vegetarian recipes I found had soy and wheat in them. I used coconut aminos in mine. Any mushrooms will do, but in this recipe I used portabellas.
Vegan Soy-free Gluten-free
1/2 cup mushroom broth
2 Tbs coconut aminos
1 Tbs coconut nectar
Combine and cook on medium low heat. Reduce to a syrup consistency, about 1/4 of your original content. It will make 2 tablespoons worth. I use this within a few days. The recipe I use this in will be posted shortly.