COPYCAT UMAMI SEASONING
This umami seasoning -- inspired by Trader Joe's version -- gets its savory flavor from porcini mushroom powder. It can be scaled up easily and keeps well, so make a double batch to keep on hand to use when you're looking to add a flavor boost to any dish.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1/4 cup
Number Of Ingredients 7
Steps:
- Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
- Here are two of our favorite ways to use the seasoning.
- Mac and Cheese: Stir 1 tablespoon umami seasoning into the cheese sauce from your favorite boxed mac and cheese before you toss it with the pasta.
- Popcorn: Pop a 3.5-ounce package of natural microwave plain popcorn. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon umami seasoning.
UMAMI MUSHROOM RISOTTO
Classic mushroom risotto goes into flavor overdrive when it's spiked with homemade umami seasoning.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes.
- Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
- Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
- Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
- Serve with freshly grated Parmesan.
- Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.
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