A “must-read” in today’s Smithsonian magazine “Food & Think” blog. This is an in-depth and insightful article about the discovery of umami (our fifth taste), the desire for savory foods, and of course the history of the well-known yet inexplicably controversial food seasoning, monosodium glutamate (aka MSG)
This flavor-loaded stuffing recipe will become a family favorite. Its rich and savory flavor profile is provided in part by the umami taste of mushrooms. “The more umami present in food, the more flavorful it will be. All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains,” according to the Mushroom Council
Homemade soup – what a great way to warm up on a chilly evening. Even better, you can use leftover ham from your family’s holiday dinner. Simple and quick to make! I would sprinkle in some freshly ground pepper, one of my other favorite seasonings!
In this day and age of “information overload” – in part thanks to the Internet and multitudes of ways to communicate – often times keeping information as simple as possible is best. So, to help consumers sort through the massive amount of content about monosodium glutamate (MSG) floating around the Web, I have narrowed the information down, to answer four of the most common questions.
“Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini” (quote from myrecipes.com). If you love mushrooms, you will enjoy this recipe!