Mushroom Jus

Ingredients

• 1 ounce mushroom caps dried
• 2 large garlic cloves crushed
• 1 tablespoon olive oil 
• 4 servings salt and pepper freshly ground
• 0.3 cup soya sauce 
• 4 cups water hot

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Put the shiitakes in a bowl and add the hot water. Cover and let stand until softened, about 20 minutes. Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems. Swish the mushrooms in the soaking water to loosen any grit. Finely chop the mushrooms; reserve the soaking liquid.
2. Heat the oil in a saucepan.
3. Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.
4. Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes.
5. Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well. Cover and simmer over low heat until the mushrooms are tender, about 5 minutes. Season with salt and pepper.
6. Make Ahead: The jus can be refrigerated overnight. Rewarm before serving.