So let’s talk about a little bit of brilliance called Magic Mushroom Powder.
You know how when you take a big bite of something and it is just right? Everything is balanced and the seasonings are on point… and it is so flippin’ good that you want to start calling people to tell them about it? (Maybe that last bit is a tad much but, yeah, I do that!)
Such was my reaction when I first tried Nom Nom Paleo‘s Magic Mushroom Powder on a grilled hamburger. Oh yes, I thought. This is SO WORTH IT. MMP is just one excellent recipe in Michelle Tam’s first cookbook, Nom Nom Paleo: Food For Humans. She mentions on her blog that she puts it on just about everything. Myself, I like it best on grilled proteins. I tend to use it as a rub on beef, in particular. There is just something magical that the porcini mushrooms, thyme, pepper, red pepper and salt give grilled meat. A little extra savory goodness.
You might say, now, Andrea… I really don’t like mushrooms. And you know what? While I’m learning to appreciate them, they’re not really on the short list of things I want to see on my plate either. Doesn’t matter! You won’t taste your burger and curse those pesky fungi. You’ll bite into your burger, be amazed at the pop of umami and smile at just how tasty your dinner is. As a bonus, this recipe is also Paleo-friendly, W30 compliant and gluten-free.
The original recipe calls for whole dried porcini mushrooms. I skip that step and buy my porcinis in powdered form already. The Spice House in Chicago carries the powder, as well as everything else you’ll need to make the blend. (The pics above and below are all Spice House deliciousness.) Do yourself a favor and buy a spice jar for storing your MMP while you’re at it. Look for one with larger sifting holes, as the Aleppo pepper and pieces of thyme and block a smaller sifter.
I’ve been buying from them for years and they’re amazing. Quality product and people. I’ve had nothing but stellar experiences with them. Check them out on the web or on Facebook. I’m told their Chicago shops are wonderful though I’ve never visited them. (Some day!)
- Put all ingredients in a bowl and mix well. Store in an airtight container. It will keep for several months.