-=> mark lewis wrote to Dale Shipp <=-

 ml> American about the need for browning meat for spaghetti sauce.
 ml> In fact, you don't have to; you get a softer texture and less
 ml> umami, but it works just fine.

 DS> Unami -- I keep running across that term in various cooking shows and
 DS> have yet to grok it.  My online dictionary is no help -- it defines
 DS> the word as being a Native American tribe of the Lenape Nation.

 ml> there's two emms in there... you emm a emm eye

 DS> Can you explain it in a manner that even I can grasp?

 ml> uncle google tells me this:

 ml>   a category of taste in food (besides sweet, sour, salt, and bitter),
 ml>   corresponding to the flavor of glutamates, especially monosodium
 ml>   glutamate.

 ml>   Japanese, literally 'deliciousness'.

 ml> healthline.com says this:

 ml>   What is the flavor of umami?

 ml>   Umami is one of the five basic tastes and is best described as a
 ml>   savory or "meaty" flavor. The umami taste comes from the presence
 ml>   of the amino acid glutamate -- or glutamic acid -- or the compounds
 ml>   inosinate orguanylate, which are typically present in high-protein
 ml>   foods.

I should have read your treatise before replying to Dale.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Genius Mushroom Bourguignon
 Categories: Mushrooms, Herbs, Wine
      Yield: 6 servings
 
      3 tb Olive oil; divided
      3 tb Salted butter; divided
      2 lb Cremini mushrooms; trimmed,
           - in 1/4" slices
      1 lg Yellow onion; diced small
      1 sm Carrot; peeled, diced small
      3 cl Garlic; minced
      2    Generous sprigs fresh thyme
      1    Fresh sage leaf; minced
      1 c  Good, dry red wine
      2 tb Tomato paste
      2 c  Good vegetable broth
      4 ts All-purpose flour
           Salt & pepper
 
  In a 12", heavy nonstick skillet, heat one tablespoon
  each of the olive oil and butter over high heat. Add half
  the sliced mushrooms and cook without disturbing until
  golden brown on one side, about 3 minutes. Toss once and
  cook until some mushrooms start to brown on the other
  side (don't stress at all about flipping all of them
  perfectly), about two minutes more. Scrape into a large
  bowl and repeat with a second tablespoon each of olive
  oil and butter and the other half of the mushrooms. Set
  mushrooms aside.
  
  In the same skillet, warm the remaining tablespoon olive
  oil over medium-high heat. Add onion and carrot along
  with 1/2 teaspoon salt and a few grinds black pepper and
  cook, stirring occasionally, for 10 minutes, Onions and
  carrots should be lightly browned. Stir in the garlic,
  thyme (stems and all) and sage and cook until very
  fragrant, a minute or two.
  
  Pour in the wine. Turn heat up to high and simmer briskly
  until reduced by half. Stir in tomato paste and broth,
  then add back the mushrooms and all the beautiful
  accumulated juice from the bowl. If your broth is
  low-sodium, add an additional 1/2 teaspoon salt. If not,
  wait and taste at the end. Bring to a boil, then simmer
  for 20 minutes. (This is a good time to start the mashed
  potatoes.)
  
  With a fork, thoroughly mash together the remaining
  tablespoon of butter and the flour in a small bowl to
  form a paste. Stir paste into stew. Lower heat to simmer
  gently and cook 10 minutes more. Sauce should be thick
  and glossy. Taste for salt and pepper. Remove or avoid
  thyme stems. Serve spooned over mashed potatoes.
  
  RECIPE FROM: https://umamigirl.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... All fungi are edible; but some only once.

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