Umami flavour is found naturally in tomatoes, mushrooms, carrots, asparagus and celery. This quick veggie sauté is a fresh way to savour the “fifth taste.”
Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
Heat oil in large fry pan on medium-high heat. Add carrot and celery; cook and stir for 2 minutes or until lightly browned. Add capsicum and asparagus; cook and stir for 2 minutes or until tender-crisp. Add tomatoes and wine mixture; cook and stir for 1 minute or until tomatoes are heated through. Remove from heat. Add cabbage; mix well.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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