Halve, thinly slice, and roughly chop <quantity>95<unit>g</unit></quantity> of white button mushrooms

Transfer the mushrooms to a pot over medium heat. Cook until they start to soften and are reduced by half

Add <quantity>3<unit>g</unit></quantity> of MSG and gently mix to combine

Add <quantity>21<unit>g</unit></quantity> of butter and mix until it is completely melted. Turn off the heat

Remove the pot from heat and let the mushrooms sit at room temperature for 10m to cool down

Transfer the mushrooms to a slim recipient and add <quantity>150<unit>ml</unit></quantity> of vodka

Cover it with a lid and place it in the refrigerator for 2d to infuse flavors

Drain the liquid into a cup lined with a coffee filter and a coffee dripper. Use a fine mesh sieve to prevent the mushroom pieces from falling back into the liquid

Transfer the liquid to another recipient and close it. Store in a ventilated spot until it’s time to use it. The mushroom tincture is ready

Chill a Nick & Nora glass with ice cubes

Add <quantity>45<unit>ml</unit></quantity> of manzanilla sherry and <quantity>45<unit>ml</unit></quantity> of red vermouth to a mixing glass

Add <quantity>2<unit>dashes</unit></quantity> of orange bitters and <quantity>10<unit>ml</unit></quantity> of the Mushroom Tincture

Add ice cubes and stir to chill and combine

Discard the ice from the Nick & Nora glass and strain the cocktail into it

Garnish with a white bottom mushroom slice on a toothpick and a twisted orange peel. The umami adonis is ready

Cheers!