Umami Mama Recipe
crimini, shiitake and portobello mushrooms, taleggio, fontina, parmigiano-reggiano, soy, sesame
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom and Cheese Mixture
Method
Preparation and Cooking
- 1
Prepare the Mushrooms
Clean and slice the crimini, shiitake, and portobello mushrooms. Set aside.
- 2
Melt the Cheeses
In a medium saucepan, combine the taleggio, fontina, and grated Parmigiano-Reggiano over low heat until melted and smooth. Stir continuously to avoid burning.
- 3
Cook the Mushrooms
In a large skillet, heat the sesame oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are soft and slightly browned.
- 4
Add Soy Sauce
Pour the soy sauce over the cooked mushrooms and stir well to combine. Cook for an additional 2 minutes.
- 5
Combine and Serve
Pour the melted cheese mixture over the sautéed mushrooms and stir until well combined. Serve hot as a delicious umami-packed dish.
