The invention discloses a production method for 
brewing mushroom soy sauce. According to the method, 30-35% of 
mushroom legs (dried mushrooms), 35-45% of soybeans and 25-35% of wheat in a 
mass proportion are adopted as raw materials for 
brewing via basic technologies of making 
yeast via a traditional method and natural 
fermentation. The method includes the steps of 
raw material treatment, sterilization, 
yeast making, 
fermentation, oil spraying, airing, preparation and blending, sterilization before filling, and the like. The 
mushroom soy sauce prepared by the method is 1.142g / 100mL in AN (
amino acid nitrogen) content and 35.12g / 100mL in soluble salt-free 
solid content, and reaches special-grade standards; 
bioactive substance lentinan reaches 0.245g / 100mL, and 
Fe content is about 22.83mg / 100mL; total content of 
free amino acid in important flavoring materials is 4.78mg / 100mL and higher than that of ordinary soy sauce by 1.4mg / 100mL, and product yield is up to 86.6%; the mushroom soy sauce is nutritional, health caring and delicious in taste.