Umami Dusted Popcorn

Serves 4

Umami Dusted Popcorn

Dried shiitake mushrooms are loaded with guanylate, which teams up with the glutamate in nutritional yeast and nori to produce an over-the-top umami seasoning that is ready to elevate popcorn for movie night at home, which we’re doing a lot more of these days. Once you taste it, you’re going to want to sprinkle (or perhaps pour) this magic mushroom powder on everything, including roasted or steamed vegetables, baked potato, grilled fish, soups, pasta, and avocado toast. Luckily, it keeps well. You can also make it with dried porcini mushrooms.

Nutrition bonus

Shiitake mushrooms deliver polysaccharide compounds that may have anti-inflammatory, cancer-fighting powers. Nutritional yeast offers up a huge dose of essential B vitamins including thiamine and vitamin B12.

To deepen the umami flavour of nori, you can toast the sheets first. To do so, heat heavy skillet, preferably cast iron, over medium and dry toast nori sheets one at a time until darkened, about 2 minutes per side. Alternatively, place nori sheets on baking sheet in one layer. Bake at 350 F (180 C) for 5 to 7 minutes, flipping halfway during baking time, until roasted and crispy. Let sheets cool down to room temperature before pulsing them into seasoning.

Each serving contains: 147 calories; 4 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (0 g sugars, 3 g fibre); 147 mg sodium

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