Umami is a taste sensation the Japanese define as distinct from sweet, salty, bitter and sour – it’s the fifth taste. It imparts a robust, savoury and meaty flavour.

This basic flavour enhancer is produced by the presence of the chemical compound, free glutamate. Glutamate, a glutamic acid and one of the most abundant amino acids in food, is to umami what sodium chloride (table salt) is to saltiness.

Glutamate is abundant in mushrooms, placing them high on the umami scale. Their “meaty” flavour and texture explains why they so successfully stand in for meat in vegetarian dishes.

Umami doesn’t end with glutamate. The compounds ribonucleotides work synergistically with glutamate to heighten “umami-ness”. Mushrooms are perfect partners for meats, poultry and fish, because their glutamate complements certain ribonucleotides in protein foods.

Some mushrooms contain significant amounts of both glutamate and the ribonucleotide guanylate, further amplifying the “meaty” umami sensation.