The Umami-and-Wine Experience

I hope you had a chance to read yesterday’s blog on the so-called “fifth taste”—umami. In case you missed it, please check it out here.

Today, I’d like to share a recipe for a dish that may help you experience and better understand the flavor of umami. This recipe yields 2 servings, and pairs nicely with a well-chilled dry or off-dry Riesling.



  • 2 tablespoons vegetable oil
  • 8 ounces sliced mushrooms
  • 3 green onions, sliced
  • 1/2 cup chicken broth
  • 2 tablespoons tamari (reduced sodium soy sauce)
  • 1 tablespoon sesame oil
  • Dash of pepper
  • 1/2 pound cooked shrimp
  • 1 small head broccoli florets
  • Cooked noodles


  1. Bring a large pot of water to boil. Salt lightly and add raw broccoli. Cook broccoli florets to crisp-tender and remove with a skimmer to a plate.
  2. Use the same water and cook noodles as package directs.
  3. While broccoli and pasta are cooking, heat 2 tablespoons vegetable oil in a wok or large shallow skillet, over high heat. Add the mushrooms and cook until lightly browned (about 3 minutes).
  4. Transfer mushrooms to a plate. Add more oil to pan, if needed. Add the onions, and cook for 1 minute.
  5. Add the chicken broth, tamari, sesame oil and pepper to taste. Heat to boil. Stir in cooked shrimp, cooked broccoli and the reserved mushrooms. Heat until hot.
  6. Drain noodles, and serve with shrimp and vegetable mixture over the top.
Posted in Food and Wine Pairings/Recipes
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