Umami flavour is found naturally in tomatoes, mushrooms, carrots, asparagus and celery. Whip up this quick veggie sauté as a fresh way to savour the “fifth taste.”
Mix wine, ground mushrooms, Tarragon, Garlic Granules and Sea Salt in small bowl. Set aside.
Heat oil in large pan on a medium-high heat. Add carrot and celery, cook and stir for 2 minutes, or until lightly browned. Add red pepper and asparagus, cook and stir for a further 2 minutes, or until tender-crisp. Add tomatoes and wine mixture, cook and stir for a further minute, or until tomatoes are heated through. Remove from heat, add cabbage and mix well.