Chefsteps Umami Powder

• servings: 1 cup
• active time: 30 minutes
• total time: 12 hours

Ingredients

450g Cremini mushrooms

15g Garlic clove(s)

60g Shallot(s)

15g Serrano pepper

20g Chives

20g Worcestershire sauce

15g Canola oil

2g Nutritional yeast

5g Himalayan salt, optional

Directions

Before we begin

This recipe requires the roasting function of an oven, which helps build the flavor base, as well as the drying function of a dehydrator, which removes moisture so you can grind your flavor base into a functional seasoning powder. Some ovens, like the multifunctional Breville Smart Oven® Air, have the ability to do both.

If you don’t have a multifunctional oven, roast the veggies in your oven and then transfer them to a dehydrator.

If you don’t have a dehydrator, don’t worry! When you reach Step 7, reduce the oven temperature to 200 °F / 93 °C and continue cooking the veg mixture until it’s completely dry. Stir a few times during the baking process to prevent burning and keep an eye on your mix. It will take several hours to fully dehydrate.

Want to make it vegan? Replace the Worcestershire sauce with a vegan version or coconut aminos. Tamari (gluten-free) or soy sauce (not gluten-free) will also work.

1. Gather your goods

So many foods have MSG. Why did only creminis make the cut?

Grant explains why not all foods rich in MSG will make a good seasoning powder.

2. Preheat the oven

Preheat the oven to 400 °F / 204 °C and position the rack in the middle.

3. Prepare the mushrooms

Use a slightly damp paper towel or cloth to brush the surface of the mushrooms and remove any dirt.

Slice the mushrooms about one-quarter of an inch thick—this is ideal to help the mushrooms dry out at a quicker rate.

Transfer the sliced mushrooms to a large mixing bowl.

Level up that umami

Including other varieties of dried mushrooms will add extra layers of umami and rich mushroom flavor to this seasoning blend.

If you’re using dried mushrooms: These are technically still raw, so start by soaking them to rehydrate. Drain and slice lengthwise into pieces about one-quarter of an inch thick before adding to the rest of the prepped vegetables. Follow the steps below for roasting, dehydrating, and grinding.

You can also experiment with adding dried chili peppers (with or without seeds to control the spice level), wakame seaweed, or smoked salt during the grinding step.

Depending on the extra ingredients you add, you may need to adjust the quantity of salt at the end.

4. Prepare the aromatics

Peel the shallots and garlic cloves. Remove the seeds from the peppers. Slice them all lengthwise into pieces about one-quarter of an inch wide. Slice the chives into three-inch long pieces.

5. Marry the mix

Add the aromatics, oil, and Worcestershire sauce to the bowl of sliced mushrooms. Toss to coat and spread the mixture out evenly onto a parchment-lined sheet pan.

6. Get ’em roasty-toasty

Transfer the sheet pan to the preheated oven with the convection fan on. Roast for 15 minutes.

If you do not have a fan in your oven: Roast the vegetables for five additional minutes before transferring the mixture into a stand-alone dehydrator.

7. Dehydrate

For an oven with a fan or dehydrator setting: Reduce the oven temperature to 140 °F / 60 °Cand turn the fan on a high setting or dehydrate mode. Dehydrate for 12 hours or until fully dry.

If you are using a stand-alone dehydrator: Set the temperature to 140 °F / 60 °C and dehydrate for 12 hours or until fully dry. The vegetables will be firm to the touch and should snap and not bend when they are ready.

If you do not have an oven with a fan or a stand-alone dehydrator: Reduce the oven temperature to 200 °F / 93 °C and continue roasting the mushroom mixture until it’s completely dry. Remember to stir a few times during the baking process. This could take several hours.

8. Grind into a powder and add salt

The vegetables should be firm, crispy, and completely dry before grinding.

Allow the mixture to cool to room temperature.

Transfer the cooled veg mixture to a clean, dry spice grinder. Grind until the mix until it’s a pretty fine powder.

Add the nutritional yeast and salt (if using) and grind again.

We lightly season with salt here to help bring out the savory notes of this blend. You can skip it altogether, or add more salt (to taste) later on.

We use Himalayan pink salt in this recipe because the dry grains grind up quite finely. You can also use any sea salt or kosher salt.

The secret of this seasoning is keeping the added salt low. This means you won’t experience a rush of umami flavor if you taste a little bit on its own, but you can add as much as you’d like to whatever you’re seasoning without worrying about overdoing it so the salt becomes overpowering.

9. Package it and enjoy!

Transfer your umami seasoning powder to a jar with an airtight lid and keep it in a cool, dry place. It will last indefinitely.

Notes

Seriously, you can sprinkle this on anything

We love adding this to fried rice, grilled steaks, and using it to make a quick bouillon-style base for an instant and flavorful broth. Just use one tablespoon of umami powder per eight ounces of hot water and then adjust to suit your own taste.