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Home » Blog » Recipes » Magic Mushroom Powder

Magic Mushroom Powder

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Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed, Whole30-friendly seasoning salt on anything to make it delicious!

A jar of homemade Magic Mushroom Powder with a happy holidays tag.

DIYers: I bet you glanced at my latest Holiday Gift Guide and shook your heads. Sure, there were lots of sleek gadgets and baubles available for purchase, but you want people to feel your love for them in the form of a homemade edible present. A gift you buy at the store just ain’t the same, right?

Perfect DIY Holiday Gift

Well, guess what? I’ve got a quick and fun project that’ll appeal even to folks who are allergic to crafting: adorably labelled jars of my world-famous Magic Mushroom Powder—published here on my site for the very first time! Every crazy-busy caveperson can channel his or her inner Paleo Martha Stewart with this spiced salt blend. It takes only five minutes to make, and we’ve already created awesome printable labels for you.

An empty glass jar with Magic Mushroom Powder labelled on it

In other words, you have no excuse not to make this gift.

Why everyone will love Magic Mushroom Powder

For the past few years, Magic Mushroom Powder has been one of the most popular recipes in our Webby-award winning iPad app, and also in our first cookbook (which—by the way—was named by Serious Eats, Powell’s, and America’s Test Kitchen as one of the best cookbooks of the year!). But until now, Magic Mushroom Powder’s been my secret weapon—one I always keep stocked in my kitchen.

A shot of the Magic Mushroom Powder recipe from the Nom Nom Paleo: Food For Humans cookbook

As The Oregonian wrote:

We’re always learning new things when we try out recipes in the Foodday Test Kitchen. But every once in a while we discover an ingredient or technique that makes us rethink everything we’ve been doing in the kitchen.

That just happened with Magic Mushroom Powder. It’s a spice blend with a psychedelic-sounding name, and while it has no hallucinogenic powers, it truly is magic, adding much-desired umami to everything it touches.

How do you use it?

Magic Mushroom Powder can be used in place of salt in virtually any dish, adding an immediate flavor punch to everything from scrambled eggs and ground meat to roasted veggies and chicken wings. Even your vegan friends’ll dig it!

You can use it to sprinkle on roasted broccoli, just like Dylan Dreyer of the Today Show! Watch this Today show segment where she names Magic Mushroom Powder her favorite food seasoning!

I’ve scaled up my original recipe so that you can offer 12 of your favorite people the gift of umami. (Of course, your secret’s safe with me if you prefer to just make a humongous jar for yourself.)

An overhead shot of the all the ingredients needed to make Magic Mushroom Powder

Where can you buy Magic Mushroom Powder?

UPDATE: You can purchase Magic Mushroom Powder online at The Spice Lab (Save 15% off with one-time code: letsgo) or on Amazon!

Image of the Nom Nom Paleo Magic Mushroom Powder bottle and spice blend

Ready to knock everyone’s holiday stockings off with Magic Mushroom Powder?

Time to make Magic Mushroom Powder!

Makes about 4 cups — fills 12 (2.7-ounce) jars

Ingredients:

  • 3 ounces dried porcini mushrooms
  • 2 cups Diamond Crystal Kosher salt
  • 3 tablespoons red pepper flakes
  • 2 tablespoons dried thyme
  • 1 tablespoon freshly ground black pepper

Equipment:

  • Measuring cups
  • Measuring spoons
  • Glass mixing bowls of various sizes
  • Food processor or powerful blender (If you’re just making a small batch, get a cheap coffee grinder like this one.)
  • Spoon
  • Label paper (full-sheet)
  • 12 Weck Mini Mold Jars (2.7 ounces)
  • Parchment Paper

Steps:

Measure out all your ingredients.

A table covered with bowls filled with Magic Mushroom Powder ingredients

In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.

Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.

Adding a bow of dried porcini mushrooms to a food processor

Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.)

Pulsing the dried porcini mushrooms in a food processor into a powder to make Magic Mushroom Powder

Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.

An overhead shot of powdered dried porcini mushrooms in an open food processor

In a large bowl, combine the powdered mushrooms, salt…

Pouring a large bowl of salt into a bowl of powdered porcini mushrooms.

…red pepper flakes, dried thyme…

Adding dried thyme and red crushed peppers to the bowl of salt and porcini mushrooms.

…and freshly cracked black pepper.

Adding freshly ground black pepper to the bowl of Magic Mushroom Powder ingredients

Stir well to combine.

Stirring the Magic Mushroom Powder with a spoon until uniform.

Once the red pepper flakes are evenly distributed, you’re all set!

Scooping Magic Mushroom Powder out of a bowl with a measuring cup.

If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars.

A shot of Magic Mushroom Powder labels

Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.

Transferring Magic Mushroom Powder to a labelled jar with some parchment paper.

Voilà!

A shot of a glass jar filled with homemade Magic Mushroom Powder

Add a gift tag if you’re feeling fancy—and then hand out jars of umami-packed mushroom dust like some deranged fungus-loving Santa!

An overhead shot of a jar of homemade Magic Mushroom Powder with a happy holidays tag tied on.

Wondering how to use Magic Mushroom Powder? Simply use it in place of salt (in a 1:1 ratio) in all of your favorite recipes!

Need more ideas on how to use Magic Mushroom Powder? Here you go:

    • Umami Roast Chicken
    • Instant Pot Magic Short Ribs
    • Sheet Pan Chicken and Mushrooms
    • Instant Pot Magic Pork
    • Instant Pot Cream of Mushroom Soup
    • Magic Crown Roast of Pork
    • Magic Wings
    • Air Fryer Cracklin’ Chicken
    • Easy Paleo Meatloaf
    • Carrot Cardamom Soup
    • Shaved Brussels Sprouts with Bacon
    • Sheet Pan Meatballs and Broccolini
    • Baked Kale Chips
    • Asian Meatballs
    • Instant Pot Oxtail Stew
    • Instant Pot Zucchini Bolognese
    • Instant Pot Butternut Squash Soup
    • Instant Pot Meat Sauce
    • Instant Pot Cheater Pork Stew
    • Eggs in Purgatory
    • Easy Umami Oven Roasted Tomatoes

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Magic Mushroom Powder by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.94 from 33 votes

Magic Mushroom Powder

Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!
Cook Time10 mins
Total Time10 mins
Course: Snack
Cuisine: Italian
Keyword: condiment, gluten-free, paleo, Primal, seasoning, spice blend, umami, Whole30
Servings: 4 cups
Calories: 0kcal
Author: Michelle Tam

Ingredients

  • 3 ounces dried porcini mushrooms
  • 2 cups Diamond Crystal kosher salt
  • 3 tablespoons red pepper flakes
  • 2 tablespoons dried thyme
  • 1 tablespoon freshly ground black pepper
US Customary - Metric

Instructions 

  • Measure out all your ingredients.
  • In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
  • Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
  • Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) 
  • In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
  • If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars. 
  • Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.

Video

Notes

Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.
Don’t want to make your own Magic Mushroom Powder? Buy a bottle online from The Spice Lab. Save 15% off with the one-time code: LETSGO
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Fiber: 0g | Sugar: 0g
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Reader Interactions

Comments

  1. PJ says

    August 15, 2020 at 3:18 pm

    Definitely worth making yourself! I could not find it in the stores on the East Coast, so I made up a batch. Appreciate having the labels to print out – and the list of recipes for using the magic powder. We use it a lot in our cooking. Many thanks, Michelle.

    Reply
  2. Lynne Miles says

    August 15, 2020 at 6:39 pm

    5 stars
    Michelle really hit the nail on the head with the wonderful Umami flavors it brings to a dish. What I’ve learned about Magic Mushroom Powder is don’t smell it just use it!

    Reply
    • Stacey says

      January 2, 2022 at 6:27 pm

      Omg you aren’t lying 😄 it smells repulsive but the flavor is great! Braised a chuck roast and it was great.

      Reply
  3. Jill says

    August 16, 2020 at 1:09 pm

    5 stars
    This blend is so delicious and versatile. It adds “magic” to almost any dish! I bought a better coffee/spice grinder just for blitzing porcini mushrooms. Trust the review that Lynne posted – don’t smell is just use it! 🙂

    Reply
  4. Irene says

    August 25, 2020 at 10:00 am

    5 stars
    Hi Michelle, I make this all the time and we love it. Just checking- could you please tell me how big, small or medium the grain of the kosher salt is please? We dont have it freely here in Australia so I just want to find an equivalent. From your video it looks more like a medium grain uniform salt like a table salt rather than a flaked salt. What do you think?

    Reply
    • Michelle Tam says

      August 25, 2020 at 3:55 pm

      Here’s a good article about the difference between Diamond Crystal Kosher and Morton’s kosher salt: https://www.simplyrecipes.com/how_to_swap_morton_kosher_salt_for_diamond_crystal_and_vice_versa/

      Reply
      • Matt Kreger says

        January 9, 2021 at 8:02 am

        5 stars
        This reply is not really helpful. The article compares two brands of kosher salt, neither of which are available in many parts of the world. Here in Germany you can’t buy any brand of kosher salt. It would be great if you could include ingredient weights in the recipe for those of us that have to use some form of table salt or sea salt.

        Reply
        • Michelle Tam says

          January 11, 2021 at 10:22 pm

          I added the gram amounts to the recipe card (switch to metric units). 2 cups Diamond Crystal Kosher salt is approximately 270 grams.

          Reply
          • Nat says

            April 24, 2021 at 5:28 pm

            Thank you!! I wanted to make this but never had the time to research the salt with a view to converting to weight. The brand is not available to me. Thanks again!!

        • I.M. says

          April 29, 2021 at 7:06 pm

          Hi Matt, not sure if anyone got back to you as to what is called kosher salt ( not talking about brands but type of salt ) is a coarse grained salt that has no iodine. And sometimes it is also free of any caking agents. I think you can find SAXA in Germany and I recall that they sell a coarse sea salt and that is what would be the equivalent to the kosher salt from US.
          Hope this helps.

          Reply
        • Ki O'Shea says

          August 29, 2021 at 4:36 pm

          Hi I don’t have kosher salt either and wanted to use something I already had in the cupboard, I’m using corse sea salt or you can use pink himalayan salt in place of Kosher salt. Rule of thumb big crystal salts are a good alternative to kosher salt hope this helps. Also I would ditch the table salt it’s really not good for you x

          Reply
    • Mandy says

      January 13, 2021 at 12:16 am

      A flaky sea salt would be a good substitute. Or a corse ground sea salt

      Reply
    • Beth says

      February 6, 2021 at 3:41 pm

      Tried getting this at Whole Foods 2/5/21. They said it was discontinued. Hopefully I can make this and it tastes the same. We love this stuff.

      Reply
      • Michelle Tam says

        February 8, 2021 at 10:08 pm

        It hasn’t been discontinued! Magic Mushroom Powder is available at all brick and mortar Whole Foods locations in the US. If you can’t find it, customer service can order it for you. They won’t supply it if there’s no demand!

        Reply
        • Anna says

          April 5, 2021 at 10:34 pm

          I was just at Whole Foods today. Not in stock and unable to order 2 jars on Amazon. Said there was only 1 in stock! I want to give as a hostess gift. Rocky River, OH

          Reply
          • Michelle Tam says

            April 6, 2021 at 12:27 am

            Oh no! Right now, Whole Foods stores is the only place to buy Magic Mushroom Powder. Ask customer service at your Whole Foods store to order them — they won’t order it if there’s no demand!

        • Bekki says

          October 6, 2021 at 12:15 am

          I’ve been tp multiple stores in the Seattle area and not one has had it.

          Reply
          • Michelle Tam says

            October 6, 2021 at 2:46 am

            Ugh. I’m sorry! That’s why I have the recipe available for people to make it at home.

  5. Janet Carmichael says

    August 26, 2020 at 11:09 am

    5 stars
    It’s delicious. I ran low and need to make another batch but before doing so, I used the store bought Umami powder from TJ’s thinking it would be a good sub. Nope. This powder was MUCH better on my first batch.

    Reply
  6. Michele DeLuz-Guitrau says

    September 14, 2020 at 1:23 am

    Hi Michelle, Michele here! I have a question, can you use other types of dried mushrooms or mix different varities together?

    Reply
    • Michelle Tam says

      September 14, 2020 at 2:08 am

      Yes! Lots of people use mixed mushrooms in MMP.

      Reply
  7. Natalie says

    October 24, 2020 at 10:37 pm

    I have a local mushroom farm here and have dehydrated my own mushrooms…. regular white mushrooms, crimini, and portables. Would any of these work well in the magic mushroom powder? If so which would you suggest?
    Thanks!

    Reply
    • Michelle Tam says

      October 27, 2020 at 4:35 am

      Yes! Lots of Nomsters use different mushrooms and mixes to make Magic Mushroom Powder. Personally, I love shiitake and porcini the best but the types you mention will work.

      Reply
  8. Erin says

    October 28, 2020 at 1:06 pm

    5 stars
    Love this stuff! I bought mine at WF before seeing this recipe. Definitely bookmarking it for the future! I add it to the Egg Roll in a Bowl and it MAKES the dish! Just linked to your recipe in my post 🙂 Thank you!!

    https://www.fridaynightcocktails.net/easy-gluten-free-egg-roll-in-a-bowl/

    Reply
    • Ann says

      January 10, 2021 at 1:25 am

      Can I decrease the amount of salt without changing the umami? Or maybe even make it without the salt? My doctor has me using little to no sodium right now

      Reply
      • Michelle Tam says

        January 11, 2021 at 10:25 pm

        You can leave out the salt. My friend Jess has a salt-free version of my recipe here: http://www.sodiumgirl.com/salternatives-and-magic-mushroom-streusel/

        Reply
  9. Liam says

    December 14, 2020 at 4:21 am

    I found this recipe and want to try it out! One question I do have, could this be used as a soup base? Like a bouillon? I’ve been looking for a replacement for mushroom stock and hopefully this could be used for that. Thank you.

    Reply
    • Michelle Tam says

      December 15, 2020 at 4:48 pm

      I haven’t tried it as a soup base. You can definitely season broth with it!

      Reply
  10. Clarissa Webster says

    December 21, 2020 at 7:28 pm

    Hello! I want to make this, but I already have dehydrated mushroom powder ready to go. About how much mushroom powder total (in cups) do you end up with after processing the 3oz of dried mushrooms? I think I have about a cup…

    Reply
    • Michelle Tam says

      December 23, 2020 at 8:16 pm

      Does your package tell you how many ounces per cup or tablespoon? Also, 3 ounces dried mushrooms = 3 ounces powdered mushrooms.

      Reply
  11. Molly Parkhurst says

    February 3, 2021 at 4:15 am

    5 stars
    I just used it to flavor my last batch of seed crackers. Yum!

    Reply
  12. Katie says

    February 7, 2021 at 6:23 pm

    I just made this and tasted it and it is very salty. Is this the kind of thing where I need to let it hang out a bit before using it? Should I add more mushrooms? My kitchen smells super good tho! Thanks for the help!

    Reply
    • Michelle Tam says

      February 8, 2021 at 10:21 pm

      Magic Mushroom Powder is supposed to taste salty because you can use it as a 1:1 replacement for Diamond Crystal kosher salt.

      Reply
  13. Gloria says

    February 8, 2021 at 9:10 pm

    I just made this ( the large quantity with 2 cups of salt) I am finding it very salty and don’t know if there is anyway to fix it? I’ve only used it once and sprinkled on chicken and skin was nice and crispy but much too salty which is unusual as I like salt! Any ideas on how I can add something to help?
    Thank so much

    Reply
    • Michelle Tam says

      February 8, 2021 at 10:22 pm

      Magic Mushroom Powder is used in place of salt in my recipes so it should taste salty!

      Reply
      • Gloria says

        February 9, 2021 at 2:17 pm

        I realize that but still find way too salty. Can I add something to make it less salty?

        Reply
        • Michelle Tam says

          February 9, 2021 at 5:43 pm

          Add more mushroom powder! Did you use Diamond Crystal kosher salt? If not, the amount of salt should be halved in the original recipe.

          Reply
  14. Yasmin A Omar says

    February 12, 2021 at 6:44 pm

    Can I use pink Himalayan salt instead of kosher salt as it is not available here

    Reply
    • Michelle Tam says

      February 12, 2021 at 11:56 pm

      Yes, but probably use half the amount of Himalayan salt.

      Reply
  15. Mel says

    March 8, 2021 at 4:40 am

    OMG I guess I am the only idiot to blitz the silica gel packet that was in with the mushrooms. I’m planning on using the powder regardless. YOLO.

    Reply
  16. Sarah says

    March 14, 2021 at 12:15 am

    I’m so confused — 3/3 adults in this house find this mix inedible. We came here to see if we did something wrong. It’s WAY to salty. We threw away the wings we made a few weeks ago. Then today I tried to cut the salt with almond flour when seasoning chicken thighs and it was also a disaster. What am I missing here? The salt is out of control. (Yes, we used the right type of salt.) Are you supposed to use a very tiny amount as you would use salt?

    Reply
    • Michelle Tam says

      March 15, 2021 at 2:03 am

      Magic Mushroom Powder is meant to be used in place of salt in recipes so if a recipe asks for 1 teaspoon Diamond Crystal kosher salt, you would use 1 teaspoon Magic Mushroom Powder.

      Reply
  17. Penelope Long-Leahy says

    March 18, 2021 at 9:59 pm

    How long does the magic mushroom powder Keep? I made a huge jar about 3 years ago when I was on the Whole 30 diet and want to use some of it to make you umami chicken tonight. Is it still good?? Thanks!

    Reply
    • Michelle Tam says

      March 23, 2021 at 10:30 pm

      I also have some old homemade MMP that I use but it might be time to make a new (smaller batch) if your blend is 3 years old.

      Reply
  18. Sheila says

    March 21, 2021 at 7:44 pm

    5 stars
    When I first made this and saw how much salt the recipe called for, I made a conscious decision not to add any salt because I wanted to use this as an additional seasoning and not a salt substitute. So for anyone saying it’s too salty – it is! So try making this with less salt or no salt.

    Reply
  19. Margaret says

    April 15, 2021 at 11:02 pm

    Hi Michelle!
    I purchased a tin of Magic Mushroom Powder at Whole Foods Market a while back, recently rediscovered how wonderful it is, and now I’m nearly out of it. 🙂 I’ve got the dried porcini mushrooms, and plan to use half the amount of salt, since I won’t be using Diamond Crystal. However, the red pepper flakes in the tin we purchased are fairly small, not full-size red pepper flakes. I actually prefer them that way, so the “heat” is distributed more evenly. Are the red pepper flakes coarsely ground in the commercial version? Thanks very much!

    Reply
  20. Jenn says

    May 24, 2021 at 2:26 am

    Question: seems like people are saying this is too salty when scaled up. Also this makes too much for a single person. I am wondering if we could see the original, smaller size recipe? It may have worked better for some. Thanks.

    Reply
    • Michelle Tam says

      May 26, 2021 at 9:03 pm

      The original recipe is in my first cookbook. The saltiness is the same for both recipes because it is scaled up by weight. MMP is a salty condiment because it is used in place of salt in recipes.

      Reply
  21. christina says

    May 27, 2021 at 3:06 pm

    What do you think about using Shitake instead of porcini?

    Reply
    • Michelle Tam says

      May 28, 2021 at 5:24 pm

      That works! It gives it a subtler flavor, but still delicious and packed with umami.

      Reply
  22. Kelly Jones says

    July 13, 2021 at 6:15 pm

    Is there an alternative to Thyme? I really really don’t like the taste of it. Should I just leave it out?

    Reply
    • Michelle Tam says

      August 5, 2021 at 8:17 pm

      You can leave it out!

      Reply
  23. Tora says

    July 24, 2021 at 8:33 am

    5 stars
    I’ve been making this since 2015 and I love it! It makes every dish just that bit more delicious. For those saying it’s too salty (you must be tired of repeating yourself Michelle) that’s because it is a substitute for salt. You only need a very small amount to season your food. It will last for ages!

    Reply
  24. Russ Carpenter says

    August 3, 2021 at 8:27 pm

    5 stars
    Michelle, long time Nomster here, just have to say that I came back for this recipe because I use it in my smoked tomatoes (halve Roma tomatoes, sprinkle with MMP, smoke over cherry wood for 4 hours, then remove to a dehydrator until desired dryness is reached). This year I used Aleppo pepper instead of red chili flakes, and I also cut back a bit of the salt and substituted Sandwich Sprinkle from Penzys spices and the results are phenom. Truly the best spice blend I have ever come across, thanks for sharing! And thanks for the labels, what a neat value add!
    Appreciate you and all the delicious recipes you share!

    Reply
  25. JazzFest says

    September 27, 2021 at 7:34 am

    I really like mushrooms and need to cut down on sodium, this will be a good way to add flavour to a lot of dishes.

    Thank you!

    Reply
  26. ER says

    October 9, 2021 at 10:15 pm

    Thank you for this recipe. I’m an avid mushroom forever, and will be making wild mushroom salt as gifts, so will riff off of your proportions. A special thanks to everyone commenting that salt is too salty, I got a great chuckle from that! 😉

    Reply
  27. Jeena says

    November 15, 2021 at 6:05 pm

    From your video it looks more like a medium grain uniform salt like a table salt rather than a chipped salt. What is your take?

    Reply
    • Michelle Tam says

      November 15, 2021 at 9:58 pm

      I use Diamond Crystal kosher salt in my homemade version of the recipe.

      Reply
      • Stacey says

        January 2, 2022 at 6:44 pm

        Michelle, really, are you ready to go back to dealing drugs yet 😂. The salt conspiracy!!

        How many times can you type Diamond Crystal Kosher Salt before it sinks in😠😡🥵😤

        Reply
  28. Yvonne Tazeh says

    November 29, 2021 at 12:56 am

    I Michelle, I just bought a jar of your MMP from Whole Foods this afternoon to try for the first time. I have always cooked with Maggi (bouillon) cubes but have been moving away from them and checking out healthy alternatives to ingredients containing MSG. Your MMP sounds so good but as I got online to research the Magic Mushroom further I am truly worried to introduce it in my cooking especially with my young children eating even though you said it has no hallucinogenic powers I am still having a hard time shaking off all the info online from my head. I know you have said Shitake and Porcini mushrooms are a good replacement but I have seen recipes that changing something as such a key ingredient really changes things a bit. Would you by chance have any other great umami type replacement spices you can direct me to try that would come quite close to your MMP?

    Thank you kindly
    Yve, WI

    Reply
    • Michelle Tam says

      November 29, 2021 at 4:58 pm

      There are no psychedelic mushrooms in my Magic Mushroom Powder! It is made with porcini mushrooms as stated in this recipe.

      Reply
  29. Marina Lockwood says

    February 1, 2022 at 5:04 am

    5 stars
    Hello Michelle,
    Love your Instagram posts and I just bought your new cookbook and absolutely love it! I made the Instant Pot Balsamic Beef Stew substituting a pork loin. It came out soooo good.
    I was curious if you could share where you get your porcini mushrooms from to make your magic mushroom powder?
    I will be adding your previous cookbooks to my collection.

    Thank you,
    Marina

    Reply
    • Michelle Tam says

      February 1, 2022 at 10:40 pm

      I stock up at Costco when I see them for sale! However, these days I don’t make it myself anymore. I just buy them at https://nomnompaleo.com/spices

      Reply
  30. Erin says

    February 20, 2022 at 11:20 pm

    5 stars
    My family, kids included, love when I add this to our Asian dishes! Their favorite is the Egg Roll in a Bowl, just a teaspoon of this adds such a fantastic umami and kicks the entire dish up a notch! Thank you for sharing the recipe!
    https://www.supersimplesaltylife.com/gluten-free-egg-roll-in-a-bowl/

    Reply
  31. Amy Haralsoh says

    February 25, 2022 at 5:41 pm

    Is it okay to substitute 3 oz powdered porcini mushrooms? They are cheaper on Amazon, and since I’m going to make them into powder anyway, it would save me some money. It’s almost $30 for 3 oz of the Oregon whole dried you have linked in the ingredient list. I didn’t know if the flavor would not be the same with buying them already powdered. Would love your opinion. Thanks!

    Reply
    • Michelle Tam says

      February 26, 2022 at 3:58 am

      You can use 3 ounces of powdered porcini mushrooms! They should work if you’re buying a high quality product from a reputable seller.

      Reply
  32. Leksa says

    July 8, 2022 at 1:06 pm

    Hello. You know, I somehow never tried to dry mushrooms. Need to try. But to eat mushroom soup with dried mushrooms, it was very tasty. Thank you very much for your advice, I will take your advice.

    Reply
  33. Mommyca says

    August 21, 2022 at 2:10 am

    Delicious recipe. I use any wild foraged mushrooms that I have picked and dried myself (like black chanterelles or oyster mushrooms), and now I am going to try using sea salt that I have gathered as well. I give this for Christmas gifts to family and everyone loves it. Thanks for the awesome recipe.
    Question: since I use my own dried mushrooms and don’t have a food scale, what would be the ratio (in cups) of the powdered mushroom mix to salt?
    Thanks again!

    Reply
  34. E says

    October 11, 2022 at 7:41 pm

    Hi, I’m a bit late to the party, but question- any suggestions in tweaking this for a more asian flair? while this works for things like fried rice, sometimes the thyme and oregano are a bit much when it comes to other things like stews and soups. my ideal would be to find something that is a solid substitute for Hondashi, minus the msg.

    Reply
    • Michelle Tam says

      October 11, 2022 at 9:22 pm

      I have an Umami Stir-Fry Powder recipe that uses shiitake mushrooms and Asian spices in my latest cookbook, Nom Nom Paleo: Let’s Go! You can also buy the spice blend here: https://a.co/d/4lAOVzR

      Reply
  35. jax says

    December 6, 2022 at 11:18 pm

    Can we used any dried shiitake mushrooms from an Asian market instead of porcini? Is there a need to clean it?

    Reply
    • Michelle Tam says

      December 7, 2022 at 10:54 pm

      You can use dried shiitake mushrooms but the flavor won’t be the same. I don’t normally clean them because I use MMP in my cooked dishes.

      Reply
  36. Kimberly Smith says

    February 2, 2023 at 8:11 pm

    5 stars
    I finally ran out of Michelle’s Magic Mushroom Powder that I bought from Whole Foods. I made a new batch and it is just as good and incredibly easy to make. I love how your recipes are so easy to follow.

    Reply

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