Vegan Oyster Sauce

1 Put the dried mushrooms in a large bowl, and pour the hot water over the mushrooms, making sure they are submerged. Let the mushrooms soak for at least an hour. 
2 Then add the mushrooms and the water the mushrooms were soaking in to a blender. Blend on high until the mushrooms and water have made a very smooth mixture.
3 Pour the mushroom mixture into a small sauce pan. Then add the soy sauce or tamari, the agave, the miso, and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low.
4 Simmer for about 10 minutes to cook the mushroom mixture and thicken slightly.
5 Now, in a small bowl, whisk together the cornstarch and water until the cornstarch has dissolved. 
6 Whisk the cornstarch into the pan. 
7 Then continue to simmer for about 5 minutes or until the oyster sauce is nice and thick.
8 Let cool and then keep in an air tight container and refrigerated. It will last for several weeks.