Umami Sprinkle

Name: Umami Sprinkle
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)

5 ingredients

5 steps

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)

Directions

1

Place shiitake mushrooms in the oven at 350 degrees and toast until the pieces are dried and a bit brown. Don't burn.
2

Grind the mushrooms in a food processor until powdery.
3

Sift out the large chunks from the mushroom powder and replace the powder in the food processor bowl along with the other ingredients.
4

Pulse until the ingredients are uniformly mixed and powdery.
5

Store in an airtight container in the refrigerator.