UMAMI

The fifth basic taste, UMAMI, is finally coming into its own. Savory, brothy, and meaty, it is the taste that satisfies and will add a little special something to everything you cook with it. Blended with sea salt, shiitake mushrooms, red miso, cracked black peppercorn, savory, thyme, bay leaf and just a pinch of cayenne.

Sprinkle on meats before searing on the grill or in a pan.

Roast with veggies to add savory, hearty deliciousness.

Sprinkle over egg, pasta, or rice dishes.

Stir into softened butter, shape and chill for use as a compound butter on your next meal.

Ridiculously good on popcorn.

Use in place of salt on any dish that needs a little lift.

Try roasting nuts, snack mixes, or even using on your next batch of croutons.

 

Wild Rice & Mushroom Soup
~Serves 4-6 generously~

1 tbsp each, olive oil and butter
1 large yellow onion, diced
2 celery stalks, diced
2 tsp UMAMI
1 lb mushrooms, diced
1/4 cup all-purpose flour
1 cup white wine (or vermouth, or stock)
4 cups vegetable or chicken stock
1 cup whole milk or heavy cream
1 cup wild rice, cooked
1 tablespoon cider vinegar (try THIEVES vinegar!)

Heat butter and oil in a large soup pot over medium heat. Add onions and celery and cook until softened, 3 to 5 mins. Stir in UMAMI and mushrooms. Cook until dark golden-brown, about 15 to 20 mins.
Sprinkle flour over veggies and stir until well coated and flour is no longer dry. Add wine, stir to deglaze the pan. Simmer until liquid is thickened.
Stir in stock. Bring to a boil, then lower heat and simmer 20 minutes to meld the flavors. Stir in milk and wild rice. Simmer until soup has thickened to your liking. Stir in cider vinegar. Taste and add more UMAMI or vinegar as needed.

Cream of Mushroom Mac-n-Cheese
~serves a crowd~

1 lb cavatappi or other medium sized textured pasta
4 slices thick cut bacon, chopped (opt but delicious)
2 Tbsp olive oil plus more for drizzling
2 Tbsp butter, unsalted
2 shallots, minced fine
1 lb mixed mushrooms, sliced
2 shallots, minced fine (opt)
1 Tbsp UMAMI
1/2 cup flour
2 cups whole milk
2 cups buttermilk
2 cups Gruyere or Swiss, grated
1 cup cheddar, grated
1/2 cup breadcrumbs
1/2 cup Parmesan, grated
1/2 Tbsp UMAMI
1/2 cup green onion, sliced

Preheat oven to 425. Butter a casserole dish.
Bring water to boil for pasta. Once bubbling, stir in a good pinch of salt and pasta to cook to just al-dente. You want it to absorb some of the milks while it bakes so do not overboil!
In a good size pot (that will fit all that pasta!) drop in bacon and cook until crisp. Remove to a bowl for topping. Add olive oil and butter to same pan with bacon drippings and heat to melt butter. Add mushrooms and cook until lightly browned. Stir in shallots and cook another couple of minutes for shallots to soften. Add UMAMI and stir until fragrant. Now stir in flour and cook until no raw flour is visible. Gradually pour in milk, scraping the bottom of the pan and watch for the sauce to come together and thicken. Stir in buttermilk and let gently bubble a couple minutes.
Turn off heat and begin stirring in cheeses, gradually, to blend well and avoid clumping. Stir in drained cooked pasta and toss to coat thoroughly. Pour into prepared casserole dish and pat down evenly.
To that reserved bacon add breadcrumbs, Parmesan, UMAMI and green onion. Mix to combine. Sprinkle over casserole to evenly coat. Place in oven and bake uncovered, 30-45 minutes, until browned and bubbly.