A culinary experience is a budget-friendly option for Father’s Day | Press

Chef shares a special recipe to celebrate Father’s Day in style.

August 2018 – Ties, wallets, cologne, and shoes. These are undoubtedly great Father’s Day gifts—but how about taking the opportunity to channel your inner chef and offer a great culinary experience? Getting the family together and surprising dad with a special lunch can be an inexpensive and original gift. Chef and nutritionist Lisiane Miura, from the Umami Committee, brings a very simple and tasty recipe tip: cheese-stuffed mushrooms.

“Moments celebrated around the table are always special because they bring families together. Plus, this gift idea is great for anyone who wants to honor dad without breaking the budget,” says the chef.

Easy to prepare, the dish delivers excellent results in both flavor and presentation. According to the chef, the secret is to bet on umami-rich foods, such as mushrooms, tomatoes, and cheese. “The combination of button mushrooms, sun-dried tomatoes, and gouda gives the dish a sense of ‘good taste’ and makes the recipe even more umami,” notes Lisiane, referring to the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda.

Gouda is of Dutch origin and made from cow’s milk. It has a firm paste, soft texture, and slightly sweet taste. “It’s the perfect choice for this recipe,” Lisiane concludes.

Cheese-Stuffed Mushrooms

INGREDIENTS

• 1 tbsp olive oil
• 1 small red onion, thinly sliced (80 g)
• 3 tbsp chopped sun-dried tomatoes
• ½ cup chopped gouda cheese
• Chopped parsley leaves (1 stem)
• ½ tsp salt
• 20 large button mushrooms, stems removed (400 g)

METHOD

1. In a medium pan, add the olive oil and heat over high heat. Add the onion and sauté for 3 minutes, or until golden. Remove from the heat, transfer to a bowl, and add the sun-dried tomato, cheese, parsley, and salt. Mix well and set aside. Hollow out the mushroom caps slightly and place them on a greased baking sheet. Fill with the reserved mixture and bake in a preheated medium oven (180 °C / 350 °F) for 5 minutes, or until the cheese melts.
2. Remove from the oven and serve immediately.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow on facebook.com/ogostoumami and instagram.com/ogostoumami.