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Vegan oyster sauce

• Dried shiitake mushrooms: 50 g (1.75 oz)
• Flaxseeds: 1 tablespoon (1 tbsp)
• Vegetable oil: 1-½ tbsp
• Sesame oil: ½ tbsp
• Ginger (thinly sliced)
• Water: 2 cups (500 ml)
• Light soy sauce: 1 tbsp
• Refined Cristal de Caña sugar: 1 tsp
• Salt: ½ tablespoon

1. Soak the shiitake mushrooms and flax seeds in water for 4 hours
2. Heat vegetable oil in saucepan.
3. Sauté the sliced ginger in the pan.
4. When browned, remove the ginger, and set aside.
5. Add the sliced mushrooms to the pan with a little sesame oil and cook for one minute.
6. Add salt and soy sauces, then pour water and our Cristal de Caña sugar into the pan.
7. Let it simmer on low to medium heat for 10 minutes. Once the cooking time has elapsed remove the ingredients from the pan and allow to cool.
8. Pour the pre-cooked ginger, cooled ingredients, and flax seeds into a blender and blend until smooth.
9. Heat the paste gently for 5 minutes.
10. The sauce is ready; it can be stored in an airtight container in the refrigerator for up to a week.