Mushrooms are rich in umami, the fifth sense of taste.
Umami, the “fifth” taste with a savory disposition and meaty-like texture, gives mushrooms their flavor. Discovered in Japan in 1908 and classified as an original taste in 1985, it’s also found in vegetables like tomatoes, as well as in other foods such as parmesan cheese and meat. Since umami foods have such a pronounced and bold taste, when paired together they produce a piquing dining experience. For instance, cooked shiitake mushrooms on a steak produce a wholesome and audacious serving.
Mushrooms are heavily trending at the moment (see Press Release from Blue Book Services). Their versatility in terms of taste, pairing ability and ability to act as a meat substitute place them in high demand. On a global scale, MarketsandMarkets projects its market size to reach “USD 20.4 billion by 2025.”
The Fifth Taste
In a past interview, Rabbi Gavriel Price of OU Kosher referenced the greater kashrus sensitives involved when dealing with savory foods. He said, “Companies generally differentiate between savory flavors – like cheese, meat-based, or other flavors that go into chips or sauces and the like, and sweet flavors (beverages, ice cream, etc.). Generally savory flavors are more sensitive for certification.”
The term “savory” took on extra significance with the discovery of umami. In 1908, Japanese scientist Dr. Kikunae Ikeda isolated umami, a rich, savory and meaty flavor, as a separate and distinct taste. Umami in Japanese translates to mean savory or delicious. From that point and on, a fifth taste, umami, was added to the previously established tastes of sweet, sour, bitter and salty. In 1985, umami was officially recognized as a scientific term at the Umami International Symposium.
Pairing Mushrooms with Umami Edibles and Other Foods
All mushrooms contain umami, but a few stand out. The shiitake, portobello, cremini and white button are abundantly rich in umami. They have different textures and taste and are popularly paired with certain dishes.
A study has found that mushrooms paired with meat offer a high level of taste and nutrition. Therefore, combining any of the four mushrooms extensively rich in umami with meat would produce an increased savory-rich portion. But many pairings exist. The shiitake is often paired with Asian cuisine. The portobello can be eaten as a substitute for meat. Cremini can be sautéed and combines well with salmon. The white buttons are smaller and a good addition to soup.
A Kosher Vegetable but With a Shehakol
Mushrooms receive their nutrients from their surroundings and not from the ground and therefore have a beracha of shehakol. When it comes to concerns of bug or living creature infestation, Rabbi Bistricer, the Rabbinical Coordinator for vegetable companies and editor of the OU Manual for Checking Fruits and Vegetables, notes, “Mushrooms grown domestically are much less of an issue than foreign, such as Chinese. A thorough washing of all outer surfaces is usually sufficient for mushrooms grown in the U.S.”.
Health Benefits
Mushrooms are a good source of fiber and rich in B vitamins and vitamin D. They are also very low in calories.
As Mary Wirtz, R.D., states, “From a nutrition perspective, mushrooms are very low in calories and a rich source of dietary fiber; therefore a fantastic method for reducing caloric intake and helping to control weight and obesity.”
As a prebiotic, mushrooms help secure a healthy gut. They have also been found to decrease cancer risk and cognitive impairment.
Conclusion
Mushrooms are umami-rich, offering a distinct savory taste. Whether paired with other umami-based foods or foods in general, they produce elevated tastes. As a food that has few calories and is filled with vitamins, it can help contribute to a well-balanced diet.
OU Kosher Recipes with Mushrooms
https://oukosher.org/recipes/mushroom-and-cheese-mini-muffin-cups-dairy/
https://oukosher.org/recipes/mushroom-barley-soup-meat/
https://oukosher.org/recipes/mushroom-chicken-kiev-meat/
https://oukosher.org/recipes/mushroom-and-beef-stew-meat/
https://oukosher.org/recipes/cayenne-stuffed-mushrooms-dairy/