Ever take a spin through your kitchen spice rack for inspiration? It’s amazing the herbs and spices you can amass (which reminds me — check those expiration dates!).
My spicy roulette wheel landed on sage, which only gets used around Thanksgiving time. But I love sage’s earthy, savory flavor and should really use it more often. Plus, it makes the kitchen smell like Thanksgiving. The combination of sage, soy sauce and mushrooms is a big umami party in your mouth.
What’s umami? We know the flavors of sweet, salty, sour and bitter. Umami is that meaty, savory flavor that is called “the fifth flavor.” Think gravy, parmesan cheese, red meat. (Here’s a great article on umami.)
I added some sage to a super simple chicken stir fry that I served over brown rice, but it’d be great with quinoa or whole wheat pasta for a lo mein spin. Usually I’m all about the garlic and Sriracha sauce, but I wanted the sage flavor to stand on its own.