Umami Bomb

Award-winning Canadian chef, Danny St Pierre, recommends trying new trends to spice up your meal routine. “An easy trend to incorporate into your recipes is adding a distinctive finishing 1lavor just before serving. Sour and salt was identified in the 2015 McCormick Flavour Forecast as one of the top trends for this year and it's one I love to use in my cooking because it really helps bring out the flavours in the dish in an unexpected way.” St Pierre says that combining coarse salt with sour flavours, like pickled ginger, sour cherry or citrus, creates lively finishing flavours that bring brightness and texture to dishes.

• Ready In: 20 mins
• Serves: 1
• Yields: 1 1

Ingredients

• 24  button mushrooms
• 1  cup panko breadcrumbs
• 1⁄2 cup tomato paste
• 1  cup  grated real parmesan cheese
• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup soy sauce
• 2  tablespoons  thai kitchen premium fish sauce
• 2  tablespoons butter
• 1⁄2 teaspoon  club house onion powder
• 1  tablespoon  club house paprika
• 1⁄4 teaspoon  mccormick gourmet coarse black pepper
• 1⁄4 teaspoon  mccormick gourmet caraway seed

Directions

1. Preheat oven to 400 degrees F.
2. Preheat a nonstick pan to medium heat.
3. Remove the mushroom stems and finely chop them.
4. Sauté the mushrooms in butter and add spices, tomato paste, ½ cup (125 mL) of Parmesan cheese and the condiments.
5. After the mushrooms have been sautéed, garnish the mushroom heads; top with panko and the remaining ½ cup (125 mL) of Parmesan cheese.
6. Cook in the oven on a baking sheet until the toppings are golden brown.
7. More recipes are available on flavour.ca.