Come here. And pull up a chair. I’ve got a Magic Mushroom Powder to tell you about.
Last month, Michelle Tam’s cookbook, Nom Nom Paleo: Food For Humans, was released. A big fan of Michelle’s blog, I was patiently awaiting its release for months, and was rewarded for my patience by receiving it as a birthday gift from my sister. (Thanks, Mel — you really killed it in the gifts department this year!)
I pretty much want to cook up every single dish in the book — especially her genius-level Bacon Burgers, which combine ground beef with (gasp!) ground bacon ( — yes, that’s a thing!) But my eyes (and stomach) were first drawn to her Magic Mushroom Powder. A few simple ingredients are buzzed in a spice grinder of food processor and then, moments later, you are left with this exquisite, aromatic shroomy powder that can (and should) be sprinkled on your whole life.
I used my relatively ancient food processor for this endeavor, and the machine is not exactly air-tight — though I suppose it might have been long ago. This minor detail resulted in somewhat of an — ahhem — mushroom cloud of mushroom powder. For a few minutes, it was a little bit sneezy over here in these parts, but the dust settled and I got to eating. A jar of this stuff is completely worth the kitchen warfare. Cross my heart.
You’ll be putting this on everything — cooked in eggs, pressed into burger patties, sprinkled on salads. And you will live a very charmed life. Everybody will be very, very jealous.
I’m hoping to do a full review of this great read soon. In the meantime, you can buy Michelle’s book over here, if you’re interested — and you should be!
Magic Mushroom Powder — Gluten-free, Paleo, and Whole30 compliant.
From Nom Nom Paleo: Food For Humans.
- 1 ounce dried porcini mushrooms
- 2/3 cup kosher salt
- 1 tablespoon red pepper flakes
- 2 teaspoons dried thyme
- 1 teaspoon freshly ground black pepper
Pulse the dried mushrooms in a clean spice grinder or food processor until they’re finely ground. Transfer to a bowl and mix with the salt, red pepper flakes, thyme, and pepper. Mix thoroughly to incorporate. Store in an airtight container, where it will keep for several months.