Instructions

1. Heat a small saucepan over high heat.

2. Add the olive oil or knob of butter and cook the mushrooms until they just start to release their juices. Reduce the heat slightly.

3. Add the Shio Koji (or Umami Salt as a paste) and cook until the Shio Koji starts to stick to the bottom of the pot and goes a deep caramel colour - about 1 to 2 minutes.

4. Take the saucepan off the heat and put a lid on the pot. The mushrooms will start releasing their juices and this will deglaze the saucepan and eventually make a rich gravy to coat the mushrooms.

5. After about three minutes, give the mushrooms a stir and scrape all the caramelised Shio Koji off the base of the saucepan.

6. Return to a medium heat and cook with the lid off for another five minutes or until the mushrooms are coated in a delicious umami rich gravy.

7. Serve with eggs for breakfast or use in any recipe that calls for mushrooms.