copycat trader joe’s mushroom umami seasoning;

copycat umami seasoning;

A delicious, full-bodied vegan seasoning great to bring that complex delicious umami flavor to any dish or even just on roasted vegetables.

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Have you tried the Mushroom Company umami seasoning from Trader Joe’s? If you haven’t I highly recommend you run out and try it. It’s got just such a delicious earthy, umami flavor that’s delicious to add to so many meals and dishes. So far I’ve added it to roasted vegetables, sprinkled some in high quality olive oil to dip with foccacia, and added it to some spicy chili oil sauce that I tossed with udon noodles. To name a few.

In fact, I liked this umami seasoning so much that I went out and figured out a homemade version! Benefits of making your own seasonings is that you can source ingredients locally, and you know exactly what’s going into your seasoning. On the other hand, I’m not gonna lie, grinding up the dried mushrooms was a bit of work. I have a tiny food processor, and the mushrooms can take some effort to grind. But if you have a good quality processor you should be ok. It took me a lot of whipping with the food processor blades to get the fine texture I wanted.

I really think the umami seasoning is pretty amazing right off the shelf. The thing that I wanted to experiment with was really the salt level. It’s delicious as is, and in most dishes I’m happy to use it straight. But I really like being able to control salt separately from my seasoning. So when you make this yourself you can leave out the salt entirely, or pare it back a little so you’re sure not to overpower whatever dish you’re making.

The key here is finding dried mushrooms. I managed to find these at Harris Teeter, hanging on an end cap in the produce section. The umami seasoning lists porcini mushroom powder and white button mushrooms powder as its ingredients. I didn’t find dried white button mushrooms, and honestly I wanted to try making my own with some earthier flavors.

If you have 1oz of a variety of dried mushrooms you can make this recipe for umami seasoning. My recommendation is at least 0.5oz porcini mushrooms so that you get that similar flavor profile. It is a copycat recipe after all. But the other 0.5oz you can play and experiment with. I used a blend of portobello, oyster, slippery Jack, and black trumpets. I didn’t pick those specifically but I found a dried medley, and went with that. I really picked it for the dried truffle, because just a hint of truffle mushrooms always makes anything more decadent and buttery in my opinion.

Secrets to Success

• Get a variety of dried mushrooms. For this umami seasoning copycat recipe I used 0.5oz dried porcini mushrooms, and then another 0.5oz dried mushroom medly (a blend of portobello, oyster, slippery Jack, and black trumpets). You’ll really want at least 0.5oz porcini mushrooms in order to really capture the Trader Joe’s copycat feel.
• Make sure your food processor can handle the heat. It took me a while to grind down the mushrooms, and you’ll want to make sure you don’t overwork your motor! Mine got a little warm when it was blending the dried mushrooms. You could also try a mortar and pestle, but I haven’t tried it myself. If you do, be sure to drop a comment and let me know how it worked for you!
• Pick your level of seasoning. The best part of making your own seasoning is that you are in control of the proportions. I like to tone down the salt just a little from the original, which lets me add an additional amount of salt perfect to the dish I’m making. The recipe below has a touch less salt than the original, but you can always add it back in if you’re looking for that perfect copycat.

Looking for other copycat recipes?

• This Bonefish copycat rainbow trout is a go to in my family!
• Olive Garden’s stuffed chicken marsala was so good, I needed to make my own version of their recipe.
• Chicken Bellagio is my all-time favorite, go-to meal at Cheesecake Factory.

copycat umami seasoning;

A delicious, full-bodied vegan seasoning great to bring that complex delicious umami flavor to any dish or even just on roasted vegetables.

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 50

Author: bestwithchocolate.com

3 from 23 votes

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Ingredients

• 1 oz dried mushrooms (I use 0.5oz dried porcini mushrooms, and 0.5 dried mushroom medly, both found at Harris Teeter)
• 1 tsp salt
• ¼ tsp mustard powder
• ¾ tsp onion powder
• sprinkle red pepper to taste
• pinch black pepper

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Instructions

• In a food processor or using a mortar and pestel, grind the 1oz dried mushrooms. Because you want to grind them up finely, you'll need a small food processor, or to make a large batch of seasoning and double or triple the ingredients.
• Together in a bowl, mix together all seasonings to taste. You may add more salt as desired, and include red pepper flakes to taste.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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