Umami Sprinkle Recipes

COPYCAT UMAMI SEASONING

Copycat Umami Seasoning image

This umami seasoning -- inspired by Trader Joe's version -- gets its savory flavor from porcini mushroom powder. It can be scaled up easily and keeps well, so make a double batch to keep on hand to use when you're looking to add a flavor boost to any dish.

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield about 1/4 cup

Number Of Ingredients 7

Ingredients

2 1/2 teaspoons porcini powder
2 teaspoons white mushroom powder
2 teaspoons onion powder
1 teaspoon crushed red chile flakes
1 teaspoon mustard powder
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper

Steps:

Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
Here are two of our favorite ways to use the seasoning.
Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.

UMAMI SPRINKLE

Umami Sprinkle image

Umami. Known as the fifth basic taste, some people liken it to the difference between the flavor of an almost ripe tomato and a perfectly ripe tomato. Also found in sea salt, cured meats, cheese and mushrooms, it imparts a savory heartiness that deepens flavor. This is a mixture of several different known umami ingredients. I've toyed with a recipe that was posted as "umami salt" by the breakaway cook, changing some of the ingredients and adjusting the method. Use in soups, salad dressing, sprinkled into casseroles, or wherever you want a richer flavor. A little goes a long way, so start with a small amount and increase to the level that suits you.

Provided by Akikobay

Categories < 15 Mins

Time 10m

Yield 1 batch

Number Of Ingredients 5

Ingredients

1/2 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)

Steps:

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.

Nutrition Facts : Calories 43.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 8.8, Sodium 7129.3, Carbohydrate 0.4, Sugar 0.1, Protein 3.9

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