Umami Spice Blend Recipes

COPYCAT UMAMI SEASONING

Steps:

• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
• Here are two of our favorite ways to use the seasoning.
• Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
• Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.

UMAMI SPICE BLEND

Steps:

• If applicable, grind dried mushrooms in a coffee grinder until it's a find powder.
• Add all ingredients to a bowl, and mix thoroughly.
• Store in an airtight container, such as an old spice bottle.

UMAMI IN A JAR AKA MUSHROOM POWDER SEASONING

Steps:

• 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.

SEA SCALLOPS WITH CHILI SAUCE

Steps:

• In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
• In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
• Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.