Homemade Umami Mushroom Seasoning

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Ingredients

• Dried shiitake mushrooms
• Salt

Instructions

1. Clean and prep fresh shiitake mushrooms, then place them in a large pot or Dutch oven. Cover them with filtered water, ensuring there is an extra inch of water above the mushrooms. Bring to a boil and simmer for about two hours.
2. Remove the mushrooms and transfer them to a second pot, covering them with water for a second boil. Alternatively, use a colander to save the liquid and return the mushrooms to the same pot for a reboil. Boil down about three-quarters of the liquid.
3. For the second extraction, add salt (about a tablespoon and a half) and continue boiling for another two hours.
4. Strain the mushrooms and combine all the liquids for a total mushroom extract.
5. Blend dried shiitake mushrooms into a powder. Add this powder to the mushroom extract, whisking until a thick consistency forms.
6. Spread the mixture thinly on a baking sheet lined with parchment paper and dehydrate in the oven until crumbly.
7. Once dehydrated, blend the mixture into a powder. Adjust salt levels as needed.
8. Strain the powder multiple times until a fine umami seasoning powder is achieved.
9. Use the umami powder as a seasoning on dishes like popcorn for an intense savory flavor.

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