“Umami Bomb” grilled (or roasted) portabella mushrooms
Along, with sweet, sour, bitter, and salty, umami is a taste category perhaps best described as savory. It adds an incredible amount of flavor. Combining umami-rich foods exponentially increases their intensity, resulting in what has been called “umami bombs.” Here’s a recipe for one that I think, if I may brag a bit, is phenomenal.
- 1 tablespoon olive oil
- 2 tablespoons dark soy sauce
- 2 tablespoons balsamic vinegar
- 1-2 tsp miso (any color you like)
- 1 tsp fish sauce (optional)
- 1-2 cloves garlic, minced
- 2 large portabella mushrooms, stems removed
- Italian parsley, minced
- 1-2 tsp parmesan cheese, freshly grated (optional)
- Wipe the mushrooms clean with a damp paper towel, and cut off the stems.
- In a baking dish, mix the olive oil, soy sauce, vinegar, and garlic. Place mushroom caps upside down in the marinade, spoon some of the liquid into the caps, and marinate 15-60 minutes.
- Place the caps on the grill over medium heat. Cook for ten minutes or so, until the mushrooms are kind of soft, flipping the mushrooms about halfway through.
- Alternatively, preheat the oven to 400 degrees. Bake 20-30 minutes, again until the mushrooms are kind of soft, flipping the mushrooms about halfway through.
- Remove from heat and sprinkle with parsley (as well as parmesan cheese, if you’re so inclined.