On Friday, I looked into how to replicate the umami of the soy sauce without using coconut aminos. I landed on a mushroom broth – and after some searching apps for HEB, Whole Foods, and Trader Joe’s, I found a mushroom powder at Wal-Mart in the health food section.
Mushroom & tomato base broth
beef broth, soy sauce, coconut aminos replacement
This is 1:1 liquid replacement
Ingredients
- 1 cup of warm water
- 3 tbsps of dried mushroom powder (shiitake for deeper flavor)
- 1 tsp tomato paste (whisk it really well to fluff it out)
- 1 tsp fine grain salt
Instructions
- whisk well & use in recipe
Conclusion
Background: after some trial and error, I narrowed down my allergy from last week’s slow cooker roast to the coconut aminos to replace the beef broth.
Um…dang! It actually worked well in the recipe I used it (beef & broccoli stir fry). I don’t have a wok, so I cooked in batches, and the first one I made had a mushroom punch to it that had me worried, but by the second batch, I had mastered the technique.
By the end of the meal, I was super happy that I found a dinner I could eat more than once. Sometimes I get grossed out at the thought of making certain meals. The taste was dynamic without being overpowering. Definitely going to use it again.
I won’t tell you the will-power it took me to CONSIDER making this broth because of my slight ARFID. I wanted to gag just thinking about it, and I actually love mushrooms! Even while making this, I told myself over and again that I had to use it because I needed to make dinner that I could eat. I reminded myself that trying it wouldn’t kill me and that I probably wouldn’t throw up.
That first bite was difficult for me, but I took it. Didn’t really like it at first, but I resigned myself to my fate of an off-taste meal and served myself a plate, whereupon I discovered that it was actually pretty good.
I’ll post the full dinner recipe on Thursday 🙂
I Have Allergies 
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