Umami Bomb Paste Food
UMAMI BOMB
Award-winning Canadian chef, Danny St Pierre, recommends trying new trends to spice up your meal routine. "An easy trend to incorporate into your recipes is adding a distinctive finishing 1lavor just before serving. Sour and salt was identified in the 2015 McCormick Flavour Forecast as one of the top trends for this year and it's one I love to use in my cooking because it really helps bring out the flavours in the dish in an unexpected way." St Pierre says that combining coarse salt with sour flavours, like pickled ginger, sour cherry or citrus, creates lively finishing flavours that bring brightness and texture to dishes.
Provided by Mary Jenny
Categories Soy/Tofu
Time 20m
Yield 1 1, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Preheat a nonstick pan to medium heat.
- Remove the mushroom stems and finely chop them.
- Sauté the mushrooms in butter and add spices, tomato paste, ½ cup (125 mL) of Parmesan cheese and the condiments.
- After the mushrooms have been sautéed, garnish the mushroom heads; top with panko and the remaining ½ cup (125 mL) of Parmesan cheese.
- Cook in the oven on a baking sheet until the toppings are golden brown.
- More recipes are available on flavour.ca.
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5/5 (2)Total Time 1 hrCategory Low-Calorie Mushroom RecipesCalories 43 per serving
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5/5 (2)Total Time 1 hrCategory Low-Calorie Mushroom RecipesCalories 43 per serving
- Heat oil in a medium saucepan over medium-high heat. Add onion and salt. Cook, stirring frequently and reducing the heat as necessary, until very dark golden brown, 15 to 20 minutes.
- Reduce heat to medium, add garlic and cook until fragrant, 15 to 30 seconds. Stir in water, tomato paste, liquid aminos, ground mushrooms and pepper. Adjust heat to maintain a simmer. Cook, stirring occasionally, until thick and pasty, 15 to 18 minutes.
- Remove from heat and stir in nutritional yeast. Let stand for 10 minutes to concentrate and meld flavors. Transfer to a mini food processor and process until smooth.
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