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.”


  • 2 tbs white wine

  • 2 tsp ground dried porcini mushrooms

  • 2 tsp McCormick Tarragon Leaves

  • ½ tsp McCormick Garlic Powder

  • ½ tsp coarse McCormick Sea Salt, ground

  • 1 tbs olive oil

  • 1 carrot, halved lengthwise and thinly sliced on the diagonal

  • 1 stick celery, thinly sliced on the diagonal

  • 1 red capsicum, thinly sliced

  • 2 cups asparagus pieces (2-inch pieces)

  • 2 cups halved multicolored cherry tomatoes

  • 1 cup thinly sliced red cabbage


  • 1.

    Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.

  • 2.

    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 information

Nutritional analysis per serving (8 servings)

  • Energy 48kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 6g
  • Sugar 3g
  • Sodium 251mg

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.

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This recipe is from the Flavour Forecast 2015. Visit to explore all eight Flavour Forecast 2015 trends.

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