Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed, Whole30-friendly seasoning salt on anything to make it delicious!
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.
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.
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.)
Ready to knock everyone’s holiday stockings off with Magic Mushroom Powder?
UPDATE: Cute tins of Magic Mushroom Powder are now available for sale at Whole Foods Market stores nationwide! You can totally skip this recipe and buy some for your pals!
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.
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.)
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.
In a large bowl, combine the powdered mushrooms, salt…
…red pepper flakes, dried thyme…
…and freshly cracked black pepper.
Stir well to combine.
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.
Voilà!
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!
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
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
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
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.
PJ says
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.
Lynne Miles says
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!
Jill says
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! 🙂
Irene says
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?
Michelle Tam says
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/
Matt Kreger says
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.
Michelle Tam says
I added the gram amounts to the recipe card (switch to metric units). 2 cups Diamond Crystal Kosher salt is approximately 270 grams.
Nat says
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
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.
Ki O'Shea says
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
Mandy says
A flaky sea salt would be a good substitute. Or a corse ground sea salt
Beth says
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.
Michelle Tam says
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!
Anna says
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
Michelle Tam says
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
I’ve been tp multiple stores in the Seattle area and not one has had it.
Michelle Tam says
Ugh. I’m sorry! That’s why I have the recipe available for people to make it at home.
Janet Carmichael says
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.
Michele DeLuz-Guitrau says
Hi Michelle, Michele here! I have a question, can you use other types of dried mushrooms or mix different varities together?
Michelle Tam says
Yes! Lots of people use mixed mushrooms in MMP.
Natalie says
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!
Michelle Tam says
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.
Erin says
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/
Ann says
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
Michelle Tam says
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/
Liam says
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.
Michelle Tam says
I haven’t tried it as a soup base. You can definitely season broth with it!
Clarissa Webster says
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…
Michelle Tam says
Does your package tell you how many ounces per cup or tablespoon? Also, 3 ounces dried mushrooms = 3 ounces powdered mushrooms.
Molly Parkhurst says
I just used it to flavor my last batch of seed crackers. Yum!
Katie says
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!
Michelle Tam says
Magic Mushroom Powder is supposed to taste salty because you can use it as a 1:1 replacement for Diamond Crystal kosher salt.
Gloria says
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
Michelle Tam says
Magic Mushroom Powder is used in place of salt in my recipes so it should taste salty!
Gloria says
I realize that but still find way too salty. Can I add something to make it less salty?
Michelle Tam says
Add more mushroom powder! Did you use Diamond Crystal kosher salt? If not, the amount of salt should be halved in the original recipe.
Yasmin A Omar says
Can I use pink Himalayan salt instead of kosher salt as it is not available here
Michelle Tam says
Yes, but probably use half the amount of Himalayan salt.
Mel says
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.
Sarah says
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?
Michelle Tam says
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.
Penelope Long-Leahy says
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!
Michelle Tam says
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.
Sheila says
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.
Margaret says
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!
Jenn says
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.
Michelle Tam says
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.
christina says
What do you think about using Shitake instead of porcini?
Michelle Tam says
That works! It gives it a subtler flavor, but still delicious and packed with umami.
Kelly Jones says
Is there an alternative to Thyme? I really really don’t like the taste of it. Should I just leave it out?
Michelle Tam says
You can leave it out!
Tora says
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!
Russ Carpenter says
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!
JazzFest says
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!
ER says
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! 😉