Heat up a non-stick pan, then add in 2 tablespoons of oil.
Add the mushrooms and sauté until mushrooms turn golden and aromatic.
Add the garlic and continue to sauté for another 30 seconds.
Add the sugar, salt, and soy sauce, then stir until well combined.
Add the vegetable broth and let the mixture simmer for about 1 minute or until slightly reduced.
Add the cornstarch slurry and stir until all incorporated, then turn off the heat.
Let the mixture cool off slightly, then transfer it into a blender and blend until smooth.
Check the storage tips above and enjoy this sauce in your dishes.