I discovered Magic Mushroom Powder last month when I was looking for home made gift ideas for the holidays and I’ll tell you what, I fell in love! This stuff goes in and on everything, from hash browns and scrambled eggs to tuna salad and vegetable soup. You can use it in place of the seasoning packet that comes with packaged ramen noodles, you can sprinkle it over cooked rice…anything can benefit from the umami that Magic Mushroom powder imparts.
It also makes a great gift. Use pretty Weck jars and a tie-on label to personalize them. Include recipes cards that feature Magic Mushroom Powder or a list of ideas for its use. I also like the idea of attaching a pretty spoon to dip out scoops of the mix.
Magic Mushroom Powder is easy to customize!
I decided after making my first batch of Magic Mushroom Powder that I prefer less salt because I really like to punch up the earthy flavor of the mushrooms. The basic recipe is dried porcini mushrooms, fine Kosher salt (Diamond Crystal brand), dried thyme, ground pepper, and red pepper flakes, but you can switch it up however you like. Use rosemary instead of thyme, try some white pepper instead of black, or experiment with a different type of dried mushroom. I like to use a combination of porcini mushrooms and bolete mushrooms, which I find have a deep, smoky aroma and flavor. This is one recipe that you can really customize to make it your own!
Grind the mushrooms
If you don’t have a spice grinder or a coffee grinder dedicated to grinding spices, I strongly suggest you invest in one. It doesn’t have to be expensive. You definitely DON’T want to use the grinder you grind coffee with to grind your spices. Unless you really, really like the flavor of coffee. In everything. I shake the grinder up and down as I grind the mushrooms, just to be sure the harder lumps hit the blades. Once you decide you’ve ground them enough, open the top very carefully because the mushroom powder will poof! out and go everywhere. It doesn’t feel great in your lungs.
Mix it up
At this point, you can combine the mushrooms with the dried thyme (or whatever dried herb you want to use), the salt and pepper, and the dried red pepper flakes. Three tablespoons might seem like a lot of pepper flakes, but I found that because Magic Mushroom Powder is a spice blend that contains salt, you’re really not going to be using a ton of it per serving. As a result, the amount of hot pepper you’ll be using per serving is really just a tiny bit. I don’t personally think this spice blend adds much heat at all. I like to grind the pepper flakes and the dried herbs in the spice grinder a bit before I add them to the rest of the ingredients, but that’s purely up to you.
And that’s all there is to it! It’ll last a long time tightly sealed, but if there is much humidity in the air, you might find it starting to clump. I solve the problem of clumping powders (such as espresso powder) by keeping them in the freezer. Enjoy!
I would really love to hear from you after you whip up your own batch. What is your favorite way to use it? How did you tweak the recipe to personalize it? Add your comments below and share this post with anyone you know would love a little more umami in their lives!
- 4 ounces dried porcini and/or bolete mushrooms
- 1 cup fine kosher salt (such as Diamond Crystal)
- 3 Tblsp red pepper flakes
- 2 Tblsp dried thyme
- 1 Tblsp freshly ground black pepper
In a spice grinder or dedicated coffee grinder, grind the dried mushrooms to a fine powder. Be careful not to breathe in the very fine powder that will poof out as you open the lid.
Combine mushroom powder with remainder of ingredients and transfer to pint size Mason jars or other decorative jars. Alternatively, you may first grind the red pepper flakes and thyme a bit in the spice grinder before combing the ingredients.