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Recipe Seasoning Card

Sichuan-Glazed Beef & Umami Mushrooms

By Chef Gregory Gourdet

A simple supper of beef and mushrooms transforms into a luxe meal with the aid of a hot Chinese-inspired spice blend and an umami-rich glaze.

A simple supper of beef and mushrooms transforms into a luxe meal with the aid of a hot Chinese-inspired spice blend and an umami-rich glaze.

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Free shipping with every order

An absolute umami bomb

“Beef tenderloin is, as the name says, tender, but the taste can be mild. Roasting it with umami-rich mushrooms and basting it with a richly-spiced soy glaze deepens the flavor. The tomatoes add still more umami and a light acidity that contrasts beautifully with the beef.”

-Gregory Gourdet

Spices in this Recipe Card

Sichuan Pepper

Native to: China
Plant family: Rutaceae
Raw form: Seed

An unmistakable, dry, lemony flavor tingles and leaves a mild and pleasant numbness in the mouth. Sichuan Pepper isn’t truly “pepper,” but that doesn’t mean it won’t bite!

Sichuan pepper shares a close botanical relationship with many species of bonsai tree. Unlike peppercorns, it’s made from the seed husks of several species of closely related prickly shrubs.

Native to: China
Plant family: Rutaceae
Raw form: Seed
Chef & Owner at Kann
in Portland, OR

Meet

Gregory Gourdet

Gregory is a global chef who finds inspiration from every culture he’s been touched by. A self proclaimed health freak and avid runner, Gregory views food as nourishment, finding creative ways to mitigate food waste by fully utilizing ingredients from root to stem. He is the chef and owner of Kann Winter Village, featuring his take on Haitian and Global BIPOC cuisine, and the author of Everyone's Table Cookbook (out May 2021).

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Q
If you were a food, what would you be?
A

Jackfruit! Not so common to some, it's golden, fragrant, and very complex below the surface.

Q
What’s one thing you can never add too much of?
A

Heat. I may have a hard time eating some truly spicy foods but I still love it.

Q
Wedding cake: overrated or underrated?
A

Weddings are overrated. Celebratory cake, however, is never overrated.

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the joy of just enoughmicro portions, macro flavormake food and eat it!
4 recipe cards

Any-Season One Pan Meals

Delicious and dynamic enough for entertaining, but easy enough for a weeknight dinner. Indulgent spice blends elevate simple, healthy ingredients to satisfying new heights.

By Chef Gregory Gourdet
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