Description
A finely minced mushroom paste cooked to concentrate glutamates and Maillard‑derived flavors, delivering intense umami.
Technical
During sauté, moisture is driven off to ~20 % of the original weight, concentrating free glutamate and nucleotides such as IMP. Simultaneously, Maillard reactions between mushroom amino acids and reducing sugars at 140‑160 °C generate melanoidins and low‑molecular‑weight volatiles that amplify umami perception. Adding salt and a splash of white wine increases glutamate solubility and stabilizes aromatic compounds.
Science
Primary Reaction
Maillard reaction coupled with moisture‑driven concentration of free glutamate
Sensory Profile
Aroma ()
earthysavorynuttymushroomywine-kissedcaramelizedtoastedherbaceousbutteryrich