Portobello Mushrooms with Umami Noodles
Umami is one of the five basic tastes (along with sweet, sour, salty, and bitter). It is often described as a savory or meaty taste, and is caused by the presence of glutamate, an amino acid, or other compounds such as inosinate and guanylate. Umami is found in foods such as meat, fish, tomatoes, mushrooms, soy sauce, and cheese. It is believed to enhance the overall flavor and richness of foods.
Umami
INGREDIENTS
1 cup Vegetable Broth
1 teaspoon garlic minced
1 teaspoon fresh ginger grated
1 tablespoon blackstrap molasses
1 ½ teaspoons Date Syrup or date sugar
½ teaspoon jarred tomato paste
½ teaspoon black pepper
1 ½ teaspoons white miso paste blended with 2 T water
2 teaspoons lemon juice
1 tablespoon rice vinegar*
Mushrooms
Ingredients
2 portobello mushrooms
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
¾ teaspoon sea salt, ground pepper
Udon noodles
Cook the noodles of your choice “al dente”.
Umami
INSTRUCTIONS
Heat the broth in a small saucepan over medium heat.
Add the garlic and ginger and simmer for 3 minutes.
Stir in the molasses, Date Syrup, tomato paste, and black pepper and bring just to a boil.
Reduce the heat to low and simmer for 1 minute.
Remove from the heat, and then stir in the miso mixture, blended lemon, and rice vinegar.
Taste and adjust the seasonings, if needed.
Allow the sauce to cool before transferring to a jar or bottle with a tight-fitting lid or pouring the sauce into an ice cube tray and freezing into individual portions.
Remove stems from each mushroom and wipe the cap clean with a damp paper towel.
Cut mushroom caps into ¼ inch slices.
Melt butter and oil in a large skillet, over medium-high heat until hot and the mixture is foamy.
Add garlic and sauté for 30 seconds, stirring constantly.
Add the sliced portobello mushrooms to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
While the mushrooms are cooking, add the sauce and the prepared noodles to the skillet. Stir together and serve. Enjoy!
Portobello Mushrooms with Umami Noodles