Discover 2 Ways to Cook Mushrooms and Enjoy Their Deliciousness

October 2021 – Edible mushrooms are consumed in different cuisines around the world, bringing incredible flavor to food. In addition, choosing mushrooms is linked to health benefits, as they are highly nutritious, low in calories, and rich in fiber and minerals.

In Brazil, wild species can be found, but the most common in Brazilian kitchens are: White Mushroom (A. bisporus), Shiitake (L. edodes), and Shimeji (Pleurotus spp) – of Asian and European origin.

What makes mushrooms so attractive in gastronomy?

Chef and nutritionist of the Umami Committee, Lisiane Miura, explains that, in addition to being easy to prepare, mushrooms combined with other ingredients make various dishes irresistible, both for their taste and appearance.

“Shiitake and shimeji mushrooms are rich in protein and provide umami, the fifth basic taste of the human palate, which enhances all the other flavors in a meal, creating a pleasant sensation on the palate,” highlights the chef.

Lisiane points out that mushrooms pair well with different categories of food and teaches how to make the most of them with two delicious recipes: cheese-stuffed mushrooms and spaghetti with mushrooms.

Cheese-Stuffed Mushrooms

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 small red onion, thinly sliced (100 g)
• 3 tablespoons chopped sun-dried tomatoes
• ½ cup gouda cheese, chopped (60 g)
• 1 tablespoon chopped parsley (5 g)
• ½ teaspoon salt (2.5 g)
• 20 large white mushrooms, stems removed (400 g)

Directions

1. In a medium saucepan, heat the olive oil over high heat. Add the onion and sauté for 3 minutes, or until golden. Remove from heat, transfer to a bowl, and add the sun-dried tomato, cheese, parsley, and salt. Mix well and set aside.
2. Remove the inner part of the mushrooms and arrange them in a greased baking dish. Fill with the reserved mixture and bake in a preheated medium oven (180 °C / 350 °F) for 5 minutes, or until the cheese melts.
3. Remove from the oven and serve immediately.

Prep time: 20 minutes (+ 10 minutes baking)
Yield: 6 servings

Spaghetti with Mushrooms

Ingredients

• 7 cm piece kombu seaweed
• 1 cup water (200 ml)
• 2 tablespoons olive oil (30 ml)
• 1 medium onion, thinly sliced (150 g)
• 300 g shimeji mushrooms
• 300 g shiitake mushrooms
• 2 tablespoons soy sauce (30 ml)
• 500 g spaghetti, cooked “al dente”
• 3 tablespoons cold unsalted butter (45 g)
• 4 tablespoons bonito flakes (katsuobushi)
• 2 tablespoons nori seaweed, cut into thin strips

Directions

1. Soak the kombu in water for 10 minutes. Transfer to a small saucepan and heat over low heat for 20 minutes, without letting it boil. Remove from heat and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté for 1 minute, or until transparent.
3. Add the mushrooms and cook for 5 minutes, or until they start to soften. Add the reserved kombu broth and soy sauce. Cook for 3 minutes to release the mushrooms’ natural flavor.
4. Remove from heat, add the butter, and stir until melted. Add the spaghetti and mix until coated with the sauce.
5. Top with bonito flakes and nori, and serve immediately.

Prep time: 40 minutes
Yield: 4 servings

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. Its two main characteristics are increased salivation and the lingering taste that lasts for a few minutes after eating. Learn more at www.portalumami.com.br.