Counter Intelligence

Fungi Umami

Posted in District of Columbia by melissamccart on February 27, 2007

img_1651_edited.jpgI’ve chained umami to Japanese food because I associate it with sushi and its a dominant characteristic of cuisine from the region.  Yet one of the reasons why people may be going crazy over Eli’s Mushroom Masterpiece at Creme is because it’s so, well, umami.  Sauteed mushrooms and truffle oil is umami times two, since mushrooms are allegedly “the king of umami”, according to Gourmet’s Choptalk.  And its awfully similar to this dish at Morimoto, albeit sans prosciutto (which would be quite the addition, with the truffle oil and all.)

When I was there this past Monday, it seemed every patron at the bar was eating this savory appetizer at one point or another.  And, my friend Mimi asked me about the ingredients over email the other day.  To dream about the ingredients of a mushroom appetizer the day-after?  That’s saying something. 

Creme. 1332 U Street N.W. 202-234-1884


One Response

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  1. Metrocurean said, on February 27, 2007 at 4:34 pm

    I know this is random, but I’ve been sprinkling brewer’s yeast on popcorn lately and as I scrape up every last bit from the bottom of the bowl, I’ve started thinking it’s umami that makes it so addictive. Savory, slightly cheesy and nutty. Yum.

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