A deeply savory sauce that harnesses umami synergy from mushrooms, tomatoes, and Parmesan to elevate pasta, polenta, or roasted vegetables. This recipe focuses on combining ingredients rich in different umami compounds to create an exponential flavor explosion, making your dishes taste incredibly rich and satisfying.
Unlock Umami: Flavor Stacking Secrets
A deeply savory sauce that harnesses umami synergy from mushrooms, tomatoes, and Parmesan to elevate pasta, polenta, or roasted vegetables. This recipe focuses on combining ingredients rich in different umami compounds to create an exponential flavor explosion, making your dishes taste incredibly rich and satisfying.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 0.5 cup vegetable broth
- 0.25 cup Parmesan cheese grated
- 0.5 tsp dried oregano
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
- Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Pour in crushed tomatoes and vegetable broth. Add dried oregano. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
- Stir in grated Parmesan cheese until melted and well combined.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For an even richer flavor, add a splash of red wine while deglazing the pan. A pinch of dried porcini mushroom powder can further boost the umami. Serve over pasta, zucchini noodles, polenta, or as a base for a vegetarian lasagna.
