Umami Bomb Recipes

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UMAMI BOMB PASTE



Umami Bomb Paste image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1/4 cup Worcestershire sauce
3 tablespoons coconut aminos or soy sauce
2 tablespoons finely ground dried shiitake or porcini mushrooms
One 6-ounce can tomato paste
1/2 cup grated Parmesan
1 teaspoon fish sauce

Steps:

  • In a microwave-safe bowl, whisk together the Worcestershire, coconut aminos and ground mushrooms. Microwave for 45 seconds. Let steep for an additional 5 minutes, whisking frequently.
  • Add the tomato paste, Parmesan and fish sauce. Keep refrigerated in an airtight container for up to 2 weeks.

UMAMI BOMB



Umami Bomb image

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

24 button mushrooms
1 cup panko breadcrumbs
1/2 cup tomato paste
1 cup grated real parmesan cheese
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons thai kitchen premium fish sauce
2 tablespoons butter
1/2 teaspoon club house onion powder
1 tablespoon club house paprika
1/4 teaspoon mccormick gourmet coarse black pepper
1/4 teaspoon mccormick gourmet caraway seed

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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