I am SO stoked to share this magical mushroom powder seasoning that I am calling umami in a jar!! It is such a versatile seasoning that you may find yourself sprinkling it on just about everything.
Packed with vitamins and minerals this umami in a jar has become a trim healthy pantry staple here.
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We keep a small shaker jar
Why Umami in a Jar is So Good
This mushroom powder is packed full of vitamins and minerals. It has a mild taste and adds dimension to sauces, soups, stews and sprinkled atop vegetables.
Add a couple tablespoons to some hot water with a scoop of THM Integral Collagen and you have a wonderful nourishing cup of broth on a cold winters day. ( I don’t mix the collagen into this until I am wanting broth so that I know where my protein is coming from, but you could also add it when mixing the Mushroom powder)
This balanced blend of spices and herbs along with the mushrooms gives you all the fiber you would get when making soup from scratch.
This mushroom powder stores well in your pantry and only take minutes to prepare.
What Kinds Of Mushrooms I Used
I used a blend of both porcini and shiitake mushrooms so that the flavors were balanced. You can use a mixture of these like I did or you can use just porcini or just shiitake mushrooms.
If you choose to use only porcini mushrooms this will be a more pungant spice blend with an earthier flavor profile.
Using only shiitake mushrooms will give you a much milder mushroom flavor without the earthiness of the porcini blend.
How To Make Umami in a Jar aka Mushroom Powder Seasoning
I know the photo shows everything in my food processor
We use a shaker bottle like these
This Umami Powder can also be stored in a cute mason jar. It keeps for about 6 months in the pantry.
Umami In A Jar aka Mushroom Powder Recipe
- Serves: 32
- Serving size: 1 tsp
- Calories: 6
- Carbohydrates: 1g
- Sodium: 2296mg
- Cholesterol: 0mg
- 1 ounce dried porcini mushroom
- 1 ounce dried shiitake mushrooms
- ⅔ cup THM Mineral Salt
- 1 tablespoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cracked black pepper
- Place mushrooms into a clean spice grinder or food processor and pulse until finely chopped. Allow a couple minutes for the powder to settle.
- Remove the lid to you food processor and add all other ingredients.
- Pulse and process until a fine powder.
- Store in an air tight container for several months.
Linda Presock says
The mushrooms are a bit pricey, but not undo-able. Looks like they would make about 3 batches. Is this a good substitute for beef boullion.
Judy says
Yes they can be a bit pricey but this makes a good amount and it is a great way to replace beef bouillon 🙂
Mark Christopher Denney says
Looks a great recipe and will give it a try today. I’m just wondering if the mixture clumps and how you would combat this?
Adi Storm says
I loved this recipe. To make it for Asian flavored soups, I substituted the red pepper, thyme, and oregano with ginger and onion powder. I also made it with only shitake mushrooms and it was still delicious. I also added nutritional yeast. Thanks for the recipe!