Herbaceous Mushrooms is a simple dish that celebrates the umami of mushrooms and complements it with the combined flavors of fresh herbs. The fun part of making this dish is walking out to the herb garden and sniffing and clipping the herbs that you want in the dish. You can choose two or three different herbs or as many as six or seven. For this particular batch, I used a sprig of sage, tarragon, Thai basil, oregano, a few sprigs of thyme and lemon balm. Some groceries sell little packets of a mix of fresh herbs which are great for this dish. With all of the herbs and the fact that umami is also a flavor enhancer (due to the presence of glutamate), the amount of salt needed for this dish is minimal. I add just a touch of salt before baking, and that’s usually all I need.