Magic Mushroom Powder – Umami In A Jar!

According to Michelle Tam of Nom Nom Paleo, “if fish sauce is liquid umami in a bottle, this is powdered umami in a jar, and an indispensable tool in your kitchen arsenal.”

Well, let me tell you… she’s ABSOLUTELY right!

While I haven’t exactly tasted Michelle’s original spice mix, I can tell you one thing: I will NEVER be without this magical condiment EVER again. Now that I got to try this, I just have to sprinkle it on everything!

EVERYTHING! It now pretty much replaces my habitual salt and pepper…

Magic Mushroom Powder |

Unfortunately, I couldn’t get my hands on the dried porcini that Michelle’s recipe calls for, as they didn’t have any at my favorite local Asian market. I went for the next best thing, in my humble opinion: shiitake!

They might not be quite AS pungent as the porcinis, but they still pack quite a healthy dose of flavor, so I thought they would make a more than suitable replacement. And indeed, I believe they did!

Likewise, I didn’t have any dried thyme on hand, so I used oregano instead. Truth is, I don’t care for dried thyme all that much anyway. I think it’s been forced down my throat in too strong doses and a little bit too often in the past, so I now tend to pass on it as much as I can.

Again, I think oregano was a very acceptable substitution.

Magic Mushroom Powder |

While Michelle’s original recipe has you powder the mushrooms alone and mix them with the rest of the spices afterwards, I elected to add all of my ingredients directly into the bowl of my trusty food processor and turn everything into a fine powder.

Magic Mushroom Powder |

After a couple of minutes of stop and go grinding / pulsing / processing action, a fine powder is exactly what I got!

Magic Mushroom Powder |

So fine indeed that this powder will be trying to escape through any crack it can find, so make sure you don’t leave the chimney of your food processor uncovered.

Can you appreciate the fumes that are escaping through the chimney on the picture above? And that was quite a few seconds after the motor had stopped running. Just make sure you leave that pusher in place or cover that hole with your hand, else you might find yourself sneezing uncontrollably for a good half hour or so…

Magic Mushroom Powder |

Just check out all the “dust” that accumulated on the cover! Yep… this is pretty volatile stuff!

Magic Mushroom Powder |

Transfer your Magic Mushroom Powder right into an airtight glass jar. This will keep in the cupboards for several months, but I bet you’ll never be able to keep it for that long.

You’ll want to sprinkle this over your panfried eggs, toss some in your scrambled, dust some over your avocados, put some in your favorite salad, include it your favorite meat recipes…

I’m telling you, you’re going to want to use this EVERYWHERE, and ALL THE TIME!

Magic Mushroom Powder |

Heck, I came this close to putting some in my last batch of muffins.

Now I really need to work on finding some dried porcini locally so I can try the real thing. And if I can’t get my hands on ‘em, I’ll have to get some online. Judging on how incredibly tasty this is with shiitake, I can’t even start to imagine how intoxicating it will be when made using porcini.

I think I’m drooling already…

Magic Mushroom Powder

Magic Mushroom Powder



  1. Add all the ingredients to a clean spice grinder or food processor and pulse/process until they’re ground into a fine powder.
  2. Store in an airtight container, where it will keep for several months.


Inspired by Nom Nom Paleo's Magic Mushroom Powder

Magic Mushroom Powder |

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  1. says

    Is this magic mushroom powder going to send me on a mushroom trip? Like that it’s going to open my mind and expend my perceptions? ;)
    I agree with you (and Michelle) mushroom powder is an indispensable tool in your kitchen arsenal. It can turn MEH food into YEAH food!

  2. Charlie says

    Hi Sonia!

    This sounds great but for measurements, how much would you use in a recipe, that says……… maybe 1/2 cup of mushrooms?


  3. Jordan says

    Oh Sonia! Those shrooms look so goooood! (I feel like a hippie saying that lol)

    But seriously. I have been eyeing that recipe of Nom Noms for awhile and I am firmly convince that I MUST make it. Tonight.

    I see no reason to not sprinkle this on some muffins.. sprinkle away, girl, sprinkle away..

    • says

      LOL! Not sure the shroom/buttered pecan combo would work all that great. I think I’ll hold off on this one…

      Then again, I could be surprised. Hmmm… I have one muffin left. I wonder if perhaps… maybe I *should* try it after all. ;)

      And YES! You really MUST make this. The sooner the better! :D

  4. Highlander says

    Could you provide a few examples of dishes where you could use this ground powder?

    I see where I can use it in various soups…..

  5. says

    Oh, wow! I will definitely make this! I’m fortunate to be able to get dried porcinis so I’ll use them. Thanks so much for this great tip! Pinned!

  6. says

    Thank goodness, I already found a way on how am I going to get rid of my shuttakis at home. And It’s pretty great to see that it can actually be made as a flavor enhancer. I wonder how my dish is going to taste? Oh well, how would I know if I don’t give it a try. Thanks for sharing this!

  7. Eline says

    Sonia, this sounds so intriguing! I love dried mushrooms, and would be happy to incorporate in my meals on a more frequent basis. This method saves the soaking part (which often takes around an hour for shitake mushrooms). The thing I am wondering about is the part where I have always been told to filter the soaking liquid before use. Would this mean that possible sand and dirt could end up in the ground mixture? Or would you say it is not noticeable due to the kitchen machine work?
    On another topic, what is your thought on the origin of the dried shitake mushrooms? I have come across a few articles that described large amounts of toxins and lead on those coming from China.
    Thanks a lot for your always inspiring ideas :)

    • says

      To be honest, Eline, if there were sand and or dirt on the mushrooms, it sure would get pulverized in the food processor! I didn’t have an issue so far… As for the origin of the mushrooms, I’ve never heard of these things you mentioned… maybe I oughta research that a bit!

  8. Pat says

    I was wondering if 2/3 cup is way to much salt, for no more than a little over a 1/4 cup mushrooms.

  9. Beulah Moss says

    I love this too. I made it a couple of weeks ago and now use it on everything. Especially good on chicken wings and BBQ whole chicken. I can’t have nightshade vegetables, so I omitted the red pepper and added onion and garlic powder. Umami!

  10. says

    I know what you mean about not liking certain herbs. While I love thyme, I have an aversion to dill and tarragon. I’m not really sure why I don’t like tarragon, I think it is the smell, as I actually don’t mind the taste. Mentally though, I find myself avoiding any recipe that contains it.
    Dill is a different story, I used to work in restaurants during the dill era (there was a time that almost everything contained or featured dill) and I had to make those recipes every day. Subconsciously, I grew to really dislike dill. Now that I have a blog of my own, I think it is time to get over it. Thanks Sonia.

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