Irresistible Bagna Cauda with Shiitake Powder
I Tried Making Bagna Cauda with Shiitake Powder – It’s So Good, I Can’t Stop Eating It! 🍄✨
【Testing Shiitake Powder in Bagna Cauda】
Here’s the secret: it’s not about adding a shiitake flavor. Shiitake powder enhances the natural umami of ingredients like anchovies and cream, making their flavors richer and more intense!
I discovered that rehydrating 1 teaspoon of shiitake powder in water for 10 minutes creates an even more delicious result compared to simply adding 1 tablespoon directly. ✨
This magic happens because of two key steps:
① Drying the shiitake mushrooms
② Rehydrating them
These steps produce guanylic acid, which isn’t found in fresh shiitake. Guanylic acid heightens your umami receptors, amplifying the inherent deliciousness of all the other ingredients.
It’s an easy test with incredibly tasty results – a bagna cauda you won’t be able to stop eating! Give it a try and taste the difference. 😊
Ingredients
(2 people)
(30 mins)
-
1 Tbsp
Shiitake powder
-
6 pieces
anchovy fillets (finely chopped)
-
1 Tbsp
olive oil
-
1 Tbsp
garlic (finely chopped)
-
1 cup
fresh cream
-
to taste
Salt
-
2 tsp
corn starch
-
to taste
Black pepper
-
Steps
1
If you don't have shiitake powder, use a grater to grate dried Shiitake into a fine powder.
2
Finely chop garlic and anchovy with a knife.
3
Heat up olive oil on medium heat and stir fry the garlic until fragrant.
4
Add the Shiitake powder and anchovy to the pot and stir fry.
5
Add fresh cream and corn starch dissolved in the same amount of water, then heat up until the mixture thickens.
6
Add salt and black pepper to taste, then blend it in a food processor to make it smooth.
