Make the Best Trader “Umami Powder” Joe With Dried Mushrooms
When Trader Joe’s Umami Multi Purpose Condiment Blend was first introduced to the world, I got a lot of text messages, DMs and emails about it because my brand is so strong . As a fifth taste lover, I have been in awe of this powder, especially since TJ’s stopped making umami paste.
The good thing about the seasoning mix is that it gives the flavor I like – especially fun on popcorn – but that doesn’t mean pure umami. Dried and shredded mushrooms add that zesty touch, but are overshadowed by the chopped red peppers, thyme, and lots of onions, mustard and salt. Instead of meaty, juicy, earthy mushrooms, you get a spicy, super-salty seasoning. This makes sense, since salt is the first ingredient. (Mushrooms come in third on the list of ingredients, after salt, dried onions, and mustard seeds.) Again, that’s not bad, but it wasn’t what I was looking for, so I decided to make my own mushroom powder (and then, many months later , I actually did it).
First, the mushrooms. Like Trader Joe’s, I used nutty, almost oily porcini mushrooms, but I also used shiitake because, as Dan Beckner explained in his cult book How I Eat , they have a pleasant umami monosodium glutamate vibe . The combination of these two funny guys, plus some onion, garlic and salt, created a super savory powder that makes the umami shine. To make it you will need:
- 1/4 cup dried shiitake mushrooms
- 1/4 cup dried porcini mushrooms
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Blend everything in a food processor, spice grinder, or power blender until you get a fine powder. Add to anything that isn’t dessert. Could you add monosodium glutamate to that? Of course, you could, and I would not dare to stop you, but try it without preliminary preparation and with a thin hand; you wouldn’t want to obscure the mushrooms.