Umami. It’s the earthy, meaty taste that mushrooms, meat, and long-simmered stocks have. Aged and fermented foods have it too: hard cheeses, Thai fish sauce.
I bought a few handfuls of local shiitakes at Dayspring Natural Foods, sautéed them in olive oil, and tossed them in a salad with romaine, spinach and a vinaigrette made with Dijon, sherry vinegar, and olive oil. The dark tang of the sherry vinegar was a perfect match with the umami of the shiitakes. It’s my mushroom of choice. In comparison, so-called “buttons” taste like dirt.
The Roving Locavore 
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