Unlocking Umami with Wild Mushroom Magic
Hey buds! Spring is peeking through in Saskatchewan, and meanwhile I’m diving into a wild food adventure—unlocking umami with my stash of dried mushrooms.
The Umami Spark
Ever heard of umami? It’s that deep, savoury flavour—the fifth taste alongside sweet, salty, sour, and bitter. I was reminded of it recently while reading about Kikunae Ikeda, who identified it in 1908 using seaweed broth. Dried mushrooms are packed with umami, and my stash needed a purpose—so we put together this video for you!
Why Dry Mushrooms?
Drying mushrooms isn’t just about preservation—it’s a flavour upgrade. As moisture leaves, savoury glutamates concentrate and natural enzymes break down proteins into umami-rich compounds.
That said, not all mushrooms shine when dried. Chanterelles, for example, are one type some foragers find less appealing in this format.
And don’t worry—you don’t have to forage your own to enjoy this! Dried wild mushrooms are often available from local pickers, and dried shiitakes are easy to find at most Asian markets and many grocery stores.
Wild Mushroom Magic Dust
Ingredients:
- ½ cup dried mushroom powder (shaggy parasols or shiitakes, ground fine)
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp nori flakes (seaweed umami boost)
- 1 Tbsp paprika
Steps:
- Grind your dried mushrooms in a blender.
- Mix with spices in a bowl.
- Store in a jar and sprinkle on popcorn (or almost anything!).
Popcorn Pairing
Why popcorn? It’s a dietitian-approved whole grain—high in fibre, low in calories, and a blank canvas for flavour. I make mine using Alton Brown’s stovetop method (100g kernels, 38g ghee, ½ tsp salt).
Links:
Related Content: