Umami is referred to as the fifth taste – after sweet, salty, bitter, and sour – and is a sense of savoriness. When cutting back on the consumption of meat, a common recommendation is to make sure that your meals still have umami so you continue to feel satisfied. A great way to achieve this is by using mushrooms. This mushroom pasta sauce has a creamy mouthfeel, a buttery taste, and yes, umami. If you’re not following a vegan diet feel free to substitute real butter for identical (if not tastier) results.
Yield: 16 ounces; Prep Time: 1 minute; Cook Time: 25 minutes
- 3 pints sliced white mushrooms
- 2 Tbsp Earth Balance butter substitute
- 1/2 tsp salt
- 4 Tbsp evoo
- 1 cup reduced sodium vegetable broth
- Melt Earth Balance in a large pan over high heat.
- Add mushrooms and 1/4 tsp salt to pan and cook for 10 minutes, stirring regularly.
- Drain any excess water from the mushrooms and add 1 Tbsp of evoo and the remaining 1/4 tsp of salt to the pan. Cook an additional 10 minutes butter the mushrooms are beginning to brown*.
- Remove from heat and allow mushrooms to cool 2 – 3 minutes.
- Pour mushrooms into the bowl of your food processor. Process 3 – 4 minutes, until smooth, streaming in vegetable broth and remaining 3 Tbsp of evoo.
Keep sauce in a sealed jar in the fridge for up to 5 days.
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