Magic Mushroom Powder.

Come here. And pull up a chair. I’ve got a Magic Mushroom Powder to tell you about.

[Leaf Parade. Magic Mushroom Powder.]

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!)

[Leaf Parade. Magic Mushroom Powder.]

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.

[Leaf Parade. Magic Mushroom Powder.]

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.

[Leaf Parade. Magic Mushroom Powder.]

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.

Good news! This recipe is Whole30 compliant!

  • Read more about the Whole30 guidelines here.
  • Get my tips for prepping and planning for the Whole30 here.
  • Follow my Whole30 board on Pinterest here.
  • For more pictures, check out my Instagram page here.


  1. Ooooh! I love trying new spice mixes (and thyme is one of my favorite spices!)
    Maybe I can sneak this past my fungi-hating boo. He’s all about protein and getting enough sodium for his bike rides.

    • I find a lot of mushroom haters mostly have an issue with the texture. I think you’ll be able to slide this right by him! Good look : )

  2. This is such a great idea. I have a bag of dried shiitakes–do you think that would work as well?

  3. Just the idea of magic mushroom conjures up all kinds of things that puts a giggle on my face lol. Seriously though thanks for this, time to get my apron on!

  4. Where do one buy dried porcini besides amazon? I find other dried mushrooms but not porcini

    • My Whole Foods usually has little packs of them, but feel free to substitute other mushrooms if you can’t get your hands on any porcini!

  5. I just made this. I doubled everything except the kosher salt. It seems like the kosher salt is excessive, so I just did the 2/3 cup of it. Is 2/3 cup kosher salt the right amount?

  6. I just made the magic mushroom powder and like the other commenter, the salt is excessive. I will just add more mushrooms. I found my dried mushrooms at my health food store and reasonably priced.


  1. […] for mushroom powder I decided I had to make my own version. I drew inspiration from this recipe and this one. The second version comes from the Nom Nom Paleo cookbook by Michelle Tam and Henry Fong. The first […]

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