Savory Porcini Popcorn
I first developed this savory popcorn for a demo at the Santa Cruz Mountain Mushroom Festival, and it's since become a staple. It’s really two recipes in one: perfectly seasoned popcorn and a deeply savory mushroom-based seasoning mix you’ll want to sprinkle on everything.
You could swap in almost any edible mushroom powder for the porcini—chanterelle, shiitake, and king trumpet would all be excellent. If you’re a fan of the Umami Seasoning Blend from Trader Joe’s, this is in the same flavor universe—earthy, salty, and just a little addictive—but with the added satisfaction of making it yourself.
INGREDIENTS
1 ½ tsp porcini mushroom powder
½ tsp Kosher salt, or to taste
½ tsp onion powder
⅛ tsp smoked paprika
~10 c popped popcorn (about 100g) popped popcorn (air-popped or stove-top)
Olive or avocado oil
DIRECTIONS
In a small bowl mix the porcini powder, salt, onion powder and smoked paprika.
Place the popcorn into a large bowl and drizzle with olive oil.
Sprinkle on miso powder and serve immediately.
Yields: ~10 cups of popcorn
NOTES
Use about ½ c popcorn kernels if you wish to have freshly popped popcorn
Additional ways to make this popcorn POP with savoriness
Miso powder (think soup packets)
Kala namak (Indian black salt)
Drizzle tamari and omit the salt
Cut open a packet of the cheese powder in a box of macaroni and cheese and sprinkle on about 1 Tbsp or so