This recipe combines numerous sources of umami to create a true umami explosion. Serve it along with eggs or your favorite protein.
Course
Side Dish
Cuisine
American
AuthorChef Chris Koetke
Ingredients
1.5oz.42 g dried shiitake mushroom caps, soaked in warm water until soft
1lb.450 g assorted mushrooms*, cut in a small dice
3Tablespoonsextra virgin olive oil
½cup70 g finely minced onion
1/3cup35 g finely minced celery
1large clove10 g minced garlic
¾cup110 g. dry-cured pepperoni or spicy soppressata, cut into small dice
4cupsbeef brothboiled until reduced to 2 cups
1Tablespoonsundried tomato paste
½teaspoonMSG
Instructions
Remove the stems from the shiitake mushrooms and discard them. Cut the shiitake caps into a small dice and reserve. (The final weight of the trimmed shiitake caps after being reconstituted should be around 115 g.)
In a large sauté pan, sauté assorted mushrooms in 2 Tablespoons of extra virgin olive oil. (It may be necessary to sauté them in 2 batches so that they brown nicely.) Remove from the sauté pan when well browned and cooked through. Reserve.
In the same sauté pan, sauté onion and celery in remaining 1 Tablespoon of extra virgin olive oil.
When the onions and celery are soft and lightly browned, add garlic. Cook for 2 more minutes.
Add pepperoni or soppressata, diced shiitake caps, sautéed assorted mushrooms, reduced broth, sundried tomato paste, and MSG. Cook over moderate heat until the broth has reduced most of the way.
Taste for additional salt and black pepper as needed.
Recipe Notes
*Having a nice assortment of mushrooms creates a more interesting flavor profile and appearance as well.