Surprise in the kitchen with an unusual and tasty recipe

Credits: Umami Committee

Umami Committee chef teaches step by step a mouthwatering mushroom and sweet potato escondidinho

São Paulo, February 2023 – Eating routines can make the palate accustomed, which is why diversifying the diet is recommended. This practice helps ingest various nutrients found in specific food groups and maintain a more balanced and varied nutrition without always resorting to the same dish.

A good way to ensure different and tastier meals is the inclusion of foods rich in umami, the fifth basic taste of our palate. “In addition to the various health benefits, umami foods are rich in glutamate, which enhances the flavor of dishes,” says Umami Committee chef, Matheus Aguiar.

The fifth taste is present in the most varied types of foods, from fruits, vegetables, and legumes to mushrooms and meats. “Umami has a characteristic taste and manifests itself through sensations, such as salivation, which is one of the main features of the taste, for example,” explains Matheus.

Thinking of varying the everyday menu, the chef chose an unusual and very tasty dish to please the whole family: a mushroom and sweet potato escondidinho, made with shimeji, shiitake, and button mushrooms. The result is amazing. The recipe is super umami and will leave everyone’s mouth watering!

MUSHROOM AND SWEET POTATO ESCONDIDINHO

(Preparation time: 35 minutes)
Serves: 6 portions

Ingredients

• half tablespoon olive oil (7.5 ml)
  
• 2 cups sliced shiitake mushrooms (140 g)
  
• 2 cups separated shimeji mushrooms (140 g)
  
• 2 cups sliced button mushrooms (160 g)
  
• 3 tablespoons chopped green onions (15 g)
  
• 1 teaspoon salt (5 g)
  
• 2 pinches black pepper (0.4 g)
  
• 1 teaspoon mustard (5 g)
  
• 2 medium sweet potatoes, cooked and mashed while still hot (800 g)
  
• 4 tablespoons finely grated Parmesan cheese (30 g)

Directions

1. In a medium skillet, place the olive oil and heat over medium heat. Add the mushrooms and sauté for 5 minutes, or until tender and lightly golden. Add the green onions and season with half the salt, the pepper, and the mustard. Remove from heat and set aside.
2. In a medium bowl, place the mashed sweet potato and mix with the remaining salt and half the cheese.
3. In a medium square baking dish (21 cm), spread the sautéed mushrooms and top with the sweet potato purée, smoothing the surface with the back of a spoon.
4. Sprinkle with the remaining Parmesan and bake in a hot oven (220°C/425°F), preheated, for 15 minutes, or until heated through and lightly golden on the surface.
5. 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 the year 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 continuity of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.