Tenina.com's Umami Paste Fish Free/Dairy Free/Nut Free



  1. Place mushrooms on a flat dish and cover with tamari for at least 3 hours, turning occasionally. Dehydrate mushrooms in a slow oven set to 80°C until they are dry enough to mill.

  2. Place mushrooms into Thermomix bowl and mill 6 sec/speed 6. Remove from bowl and set aside.

  3. Place tomatoes into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.

  4. Press cooled pulp through a fine sieve and separate solids from liquids. Reserve liquid to use in Umami paste.

  5. Place Parmesan and walnuts into clean, dry Thermomix bowl and mill 8 sec/speed 9.

  6. Add remaining ingredients including dried mushrooms and blend 30 sec/speed 4, scraping down as necessary.

  7. Store in sterilised airtight jar in fridge and use within 3 weeks, or freeze in ice cube trays, then add a cube or two to dishes as needed.

  8. To make a dairy-free Umami Paste, use this method with mushrooms in place of the parmesan.

  9. To make a nut free Umami paste, replace the walnuts with toasted sunflower seeds.

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