COPYCAT UMAMI SEASONING
This umami seasoning -- inspired by Trader Joe's version -- gets its savory flavor from porcini mushroom powder. It can be scaled up easily and keeps well, so make a double batch to keep on hand to use when you're looking to add a flavor boost to any dish.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 7
Steps:
- Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
- Here are two of our favorite ways to use the seasoning.
- Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
- Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.
STUFFED STANDING RIB ROAST
This roast is everything we love about the holiday. Rosy, incredibly tender and perfectly seasoned meat stuffed with all the quintessential Christmas roast sides -- garlicky spinach, sauteed mushrooms and cubed buttery brioche. Butterflying the roast may seem intimidating but just take your time and the effort will pay off when you hear the accolades at the table. We love how truffle butter adds umami to the dish, but we made it optional - it really is just gilding the lily.
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms.
- Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
- Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
- While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 450 degrees F.
- With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
- Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
- Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
- Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
- Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving.
BASIC YUMMY STUFFING
This basic Thanksgiving stuffing is flavored with oysters (adjust the amount to taste) and prepared in a baking dish.
Provided by LISA BALLS
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Slowly cook and stir celery and onions until onions are translucent, about 10 minutes. Stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
- When bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. Cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
Nutrition Facts : Calories 276 calories, Carbohydrate 25.4 g, Cholesterol 35 mg, Fat 16.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 377 mg, Sugar 2.6 g
UMAMI GRAVY
The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey's hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one my friend Lauren Kuhn makes at her annual Friendsgiving, relies on a base of caramelized red onion and gets its body from flour, milk and vegetable stock. (Stock concentrate paste is an especially useful pantry staple to keep on hand to make stock quickly.) Nutritional yeast is an optional umami enhancer that adds nuance and a rich, cheesy depth. Keep this covered in the refrigerator until it's ready to eat, then on Thanksgiving Day, reheat it on the stove or in the microwave. Drizzle it over everything.
Provided by Eric Kim
Categories sauces and gravies, side dish
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
- Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
- Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)
UMAMI STUFFING
A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking.
Provided by RussArulo
Categories Thanksgiving
Time 1h5m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
- Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
- Stir in the spices.
- Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
- Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
- Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
- Uncover and bake for 20 minutes more.
More about "umami stuffing recipes"
MUSHROOM, ONION, AND SAGE STUFFING | UMAMI
From umami.site
4.6/5 (16)Total Time 1 hr 5 minsCategory Side DishCalories 247 per serving
- Cut or tear the bread into small bite-sized pieces and leave it out overnight to dry out or lightly toast it on a sheet pan in 350℉ oven for 10 minutes.
- Dice the onion and celery, mince the garlic, sage, and thyme, and chop up the mushrooms. Sauté the vegetables in the butter for 5 to 6 minutes to soften them up.
- In a large bowl combine the bread, onion, and egg mixtures and let everything sit for 5 minutes, so the bread has time to absorb some of the liquid.
11 UMAMI-RICH RECIPES FOR USING DRIED SHIITAKE MUSHROOMS
From theveganatlas.com
PORK STUFFING RECIPE WITH MISO AND BACON | OLIVEMAGAZINE
From olivemagazine.com
UMAMI - FOR A DELICIOUS HOMEMADE STUFFING, START WITH A.
From facebook.com
GATHER ROUND FOR AN UMAMI THANKSGIVING - MSGDISH
From msgdish.com
PALEO MEGA UMAMI STUFFING | AWG BAKERY
From awgbakery.com
HERB STUFFED MUSHROOMS (PALEO, VEGAN, WHOLE30)- I HEART UMAMI®
From iheartumami.com
STICKY RICE STUFFING (A CHINESE-INSPIRED THANKSGIVING RECIPE)
From omnivorescookbook.com
SAVORY RECIPES WITH UMAMI - INTERNATIONAL GLUTAMATE …
From glutamate.org
UMAMI-BOMB PORK STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MEGA UMAMI GLUTEN FREE STUFFING — KAILEE IN THE KITCHEN
From kaileewalters.com
CLASSIC VEGAN STUFFING RECIPE - UMAMI GIRL
From umamigirl.com
PLANT-BASED UMAMI STUFFING – SEED RANCH FLAVOR CO
From seedranchflavor.com
STUFFING BALLS RECIPE - FOOD.COM | RECIPE | JELLY RECIPES, UMAMI …
From pinterest.ca
MUSHROOM STUFFING RECIPE | KITCHN
From thekitchn.com
BLOG - RECIPES, STORIES & FUN - TAGGED "STUFFING" | AWG BAKERY
From awgbakery.com
HOW TO MAKE THE ULTIMATE CRISPY-CHEWY STUFFING | BON APPéTIT
From bonappetit.com
CHALLAH STUFFING – SMITTEN KITCHEN
From smittenkitchen.com
HOMEMADE UMAMI PASTE: THE CONDIMENT YOU CAN’T LIVE WITHOUT
From valeriehoff.com
STUFFING HERBS – UMAMI HERBS
From umamiherbs.com
STUFFING WITH SAUSAGE, APPLES, AND DRIED CHERRIES | UMAMI
From umami.site
MUSHROOM & HERB BREAD STUFFING RECIPE - THE DELICIOUS SPOON
From thedeliciousspoon.com
15 UMAMI-PACKED INGREDIENTS TO UPGRADE YOUR PANTRY
From seriouseats.com
UMAMI RECIPE
From umami-recipe.com
TOP-SECRET VEGAN STUFFING RECIPE FOR THANKSGIVING - UMAMI GIRL
From umamigirl.com
SEED RANCH FLAVOR CO. RECIPES
From seedranchflavor.com
MUSHROOM STUFFING AND DRESSING - ALLRECIPES
From allrecipes.com
UMAMI BOMB (STUFFED MUSHROOMS) - CHATELAINE
From chatelaine.com
UMAMI DRESSING - TRADER JOE'S
From traderjoes.com
UMAMI GIRL’S VEGETARIAN MUSHROOM STUFFING WITH GRAVY | FACEBOOK
From facebook.com
23 BEST VEGETARIAN STUFFING AND DRESSING RECIPES FOR THANKSGIVING
From epicurious.com
CLASSIC VEGAN STUFFING RECIPE - UMAMI GIRL | RECIPE | VEGETARIAN ...
From pinterest.com
UMAMI 101: WHAT IS UMAMI? A BREAKDOWN AND RECIPE IDEAS
From macheesmo.com
PERFECT UMAMI PUFF PASTRY APPETIZER - CONTEMPLATING SWEETS
From contemplatingsweets.com
UMAMI STUFFED SHIITAKE MUSHROOMS | UMAMI RECIPES | UMAMI
From ajinomoto.com
SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
From inspiredtaste.net
UMAMI STUFFING RECIPE - TEXTCOOK
From textcook.com
17 BEST THANKSGIVING STUFFING AND DRESSING RECIPES
From thespruceeats.com
CLASSIC VEGAN STUFFING RECIPE - UMAMI GIRL | RECIPE | VEGETARIAN ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #stuffings-dressings #side-dishes #holiday-event #thanksgiving #taste-mood #savory #4-hours-or-less
You'll also love