One of the primary flavors offered by mushrooms is known as "Umami."
The flavor is satisfying and savory, brothy and rich, or meaty.
After sweet, salty, bitter and sour, umami is the fifth and subtlest taste sensation.
It is what gives food a depth of flavor.
Preparation - Saute
- Tear with hands (for softer mushrooms) or slice mushrooms into small pieces while your skillet warms on medium heat.
- Add to dry (without any oil or butter) skillet, stirring occasionally to cook off the water content within the mushrooms - about 10-20 minutes. This is essential to concentrate flavor and improve texture.
- As soon as they stop steaming, add a generous amount of butter or oil and seasonings.
- Continue to cook to desired taste and consistency. Remove from heat and enjoy, or add to your favorite dish.
- Always cook your mushrooms
- Cooking breaks down the chitlin-rich wall, which we cannot digest.
- Cooking significantly enhances flavor and texture, and allows for absorption of health supporting nutrients
- Avoid using water (dilutes flavor and harms texture)
- Keep mushrooms in the refrigerator, in a paper brown bag, or inflated plastic bag. Paper is best.
- Using a uninflated plastic bag will cause them to sweat and go bad.
- Never eat rotten mushrooms (slimy and may smell strongly of fish due to bacterial growth)
- Allergic reactions to species that are normally considered safe are not unheard of.
- As with any new food being introduced into the diet, only consume a small amount of one new mushroom at a time. Wait a day to see how the body reacts before eating large amounts of any mushroom.
- NEVER eat unidentified mushrooms