What mushroom species apart from shiitake contains a lot of GMP and umami flavour?

In Asian cuisine, there's a completely different focus on umami än what we have where I come from, which is Sweden. When it comes to non-animal and nature sourced ingredients, algae seaweeds and mushrooms are the go-to options. According to a study I read and judging by all the recipes using it, shiitake is by far superior to other easily accessible mushroom species as an umami bomb. It contains 150 mg/100 g of GMP. Second place is Morchella conica with 50 mg/100 g. Other common mushrooms here like Boletus edulis contains 10 mg/100 g. Part of this knowledge gap I will assume is because of historial claim and habit together with a lack of studies on the topic. Now to my question, are there other mushrooms that brings similar levels of umami flavour into for example a stock? I'm mainly interested in wild growing species for foraging, but any easy-to-grow mushroom is also of interest. Shiitake is expensive and non-local to buy and an time-consuming effort to grow. I'll gladly take advice on species from other parts of the world and I can look them up and see if they exist here. Other advice and thoughts on readily accessible alternatives to a shiitake replacement in homemade broths are also of interest. submitted by /u/Nauti [link] [comments]

In Asian cuisine, there's a completely different focus on umami än what we have where I come from, which is Sweden. When it comes to non-animal and nature sourced ingredients, algae seaweeds and mushrooms are the go-to options. According to a study I read and judging by all the recipes using it, shiitake is by far superior to other easily accessible mushroom species as an umami bomb. It contains 150 mg/100 g of GMP. Second place is Morchella conica with 50 mg/100 g. Other common mushrooms here like Boletus edulis contains 10 mg/100 g. Part of this knowledge gap I will assume is because of historial claim and habit together with a lack of studies on the topic.

Now to my question, are there other mushrooms that brings similar levels of umami flavour into for example a stock? I'm mainly interested in wild growing species for foraging, but any easy-to-grow mushroom is also of interest. Shiitake is expensive and non-local to buy and an time-consuming effort to grow. I'll gladly take advice on species from other parts of the world and I can look them up and see if they exist here.

Other advice and thoughts on readily accessible alternatives to a shiitake replacement in homemade broths are also of interest.

submitted by /u/Nauti
[link] [comments]