Mushroom

Mushrooms add umami, with textural changes in cooking.

Flavor

How to use it

Sauteing Mushrooms. Heat evaporates water, intensifying flavors and umami compounds.

Mushroom Stock. Simmering amplifies umami, adding depth to broths.

Common mistakes

• Washing traps moisture, hastening spoilage.
• Overcrowding stops dehydration and browning.

What goes with mushroom

• Butter. Butter browns and adds nutty richness to mushroom's earthy flavor.
• Cream. Mushrooms add umami which deepens cream's flavor.
• Balsamic Vinegar. Balsamic's sweetness and acid brighten mushroom's earthy umami when deglazing.
• Beef Chuck. Mushroom's glutamates deepen the savory flavor of braised beef.
• Bok Choy. Mushroom's savory umami deepens bok choy's mild flavor.
• Brie. Brie's earthy rind echoes mushroom's savory depth.
• Miso. Miso's glutamate and mushroom's guanylate multiply each other's umami.
• Onion. Sweet browned onion and umami mushroom form a savory base for sauces and stews.

Try tonight

• Mushroom risotto
• Stuffed mushrooms
• Creamy mushroom soup

Storage

Refrigerate in a paper bag to maintain dryness while allowing moisture to escape.