Umami Sprinkle

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READY IN: 10mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup dried shiitake mushroom (original recipe calls for porcini, but any dried mushroom should work)
  • 1
    tablespoon sea salt (preferably sel gris)
  • 1
    tablespoon kelp powder (dashi powder from kelp would work if no MSG is added)
  • 2
    tablespoons parmesan cheese (finely grated)
  • 1 -2
    teaspoon brewer's yeast (optional)
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DIRECTIONS

  • Place shiitake mushrooms in the oven at 350 degrees and toast until the pieces are dried and a bit brown. Don't burn.
  • Grind the mushrooms in a food processor until powdery.
  • Sift out the large chunks from the mushroom powder and replace the powder in the food processor bowl along with the other ingredients.
  • Pulse until the ingredients are uniformly mixed and powdery.
  • Store in an airtight container in the refrigerator.
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