Umami recipe to celebrate Mother’s Day | Press

Suggestion for one of the commemorative dates most associated with family lunch.

May 2019 – One of the most special dates of the year, Mother’s Day is marked by family gatherings to honor this very important person and by the delicious dishes served at lunch, made with love and care.

With agility and flavor in mind, the Umami Committee, the organization responsible for promoting the fifth taste of the human palate, has selected a special recipe for creamy rice with shimeji. The umami taste is present in ingredients such as bacon and shimeji.

Check out the method of preparation:

CREAMY RICE WITH SHIMEJI

Ingredients

• 2 tbsp unsalted margarine (30 g)
• 3 tbsp grated onion (30 g)
• 1/2 cup bacon, diced (50 g)
• 1 cup parboiled rice, uncooked (200 g)
• 2 cups boiling water (400 ml)
• 1 tsp salt (5 g)
• 2 cups shimeji mushrooms, chopped (200 g)
• 1/2 cup heavy cream (100 g)

Directions

1. In a medium saucepan, add 1 tbsp margarine and place over high heat to melt.
2. Add the onion and bacon and sauté for 3 minutes, or until golden.
3. Stir in the rice, the water, and half the salt, and cook over medium heat, with the pan partially covered, for 10 minutes.
4. Meanwhile, in a medium skillet, add the remaining margarine and melt over medium heat.
5. Add the shimeji and the remaining salt, and sauté for 3 minutes, or until wilted.
6. Add to the rice along with the juices formed and cook for 3 minutes, partially covered, or until the liquid evaporates.
7. Remove from the heat, stir in the cream gently, cover, and let rest for 5 minutes. 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.