As you have probably heard mushrooms are good for your health, so good in fact that it has been used as medicine. The Egyptians called them the “plant of immortality” they were specially fascinated with their flavor. Now we know is because they have high levels of umami which means delicious in Japanese. The “magic” of mushrooms is in the high amounts of glutamite and amino acids that when cooked they concentrate and we perceive them with high pleasure in our palates
Umami creates both appetite appeal and satiety which goes with the spaniards gastronomy philosophy of small amounts of food with maximum flavor. When there is lots of intensity of flavor you will naturally eat less and seek foods that have this sort of umami quality.
In the region of Catalonia, Spain deep in the forests the mushroom hunters unite between months of September and December to gather incredible varieties of mushrooms. Varieties like Ceps (Porcini), rovello or saffron milk caps similar looking to the portobello, and black trumpets they add to many dishes that have inspired us to create our own with the local ingredients we find in California.
So we carefully crafted our Black Mojo paste with three of the mushrooms that rank high in umami flavor. Shiitake, portobello and porcini similar tasting to the ones in Catalonia their flavor is strong and distinct.
We concentrated their flavors so when you add it to your cooking people will say “what is in this, the flavor is amazing!
Come try these recipes that your family and your friends will love, all these recipes are done with our Black Mojo which is full of umami flavor and save you some time in the kitchen.
Cream of Mushroom Soup
1 onion cut in quarters
2 garlic cloves peeled
1 small russet potato peeled cut into 1 inch cubes
2 tablespoons of heavy cream (to finish soup)
1 cup of cremini mushrooms
3 cups of Chicken stock or veggie stock
1 sprig of thyme
Fresh parsley to garnish
3 tablespoons of butter
4 tablespoons of Black Mojo
3/4 cup of good Sherry wine or a dry white wine like Chardonnay
In a stockpot add the butter and the mushrooms a pinch of salt and pepper and saute them for about 11-12 min, add the onions, garlic and Black Mojo cook for about 5 min. If dry add more butter on some olive oil
Add the Wine and delglaze any bits in the bottom of the pan, cook for about 5-7 min
Add the stock the thyme and the potatoes and cook for about 15 min until potato is for tender.
Remove the thyme, adjust seasoning ( add salt if needed) with an immersion blender soup and add the cream to finish. Garnish with Shaved Manchego Cheese, Parsley and thyme sprigs.
Orecchiette Pasta with Mushrooms and Lacinato Kale
1lb of Orecchiette pasta or any short pasta you love
12 oz of Cremini or White Button mushrooms
4 leaves of Lacinato Kale stem removed and cut into really thin strips
5 tablespoons of Black MOJO
2 oz of Parmigiano Reggiano
1/2 cup of Sour Cream or 1 cup of heavy cream
1/4 to 1/2 cup of pasta water
3 tablespoon of Butter
Start a pot of salted water for the pasta
In a 10 inch skillet add the butter and saute the mushrooms add salt and pepper cook for about 8 min until nicely browned, add the Black Mojo add cook for about 2-3 min at low heat
Add the Sour Cream sauce will be thick
Add the Kale and toss
Once the pasta boiled take about 1/2 cup of the pasta water and add to the sauce and mix well.
Drain pasta and add the pasta to the sauce and toss
Adjust salt or pepper
Finish with parsley and Shaved Parmigiano Reggiano!
Hope you love these recipes