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.
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.
Crumble nori sheets into spice grinder, food processor, or blender and then add mushrooms, nutritional yeast, garlic powder, onion powder, salt, thyme, red pepper flakes, and black pepper. Process until mixture has turned into a powder. Transfer to bowl and stir in sesame seeds.
In large, heavy-bottomed saucepan over medium, heat 1 Tbsp (15 mL) oil. Put 4 popcorn kernels in pan and cover pan. When kernels pop, pour in remaining kernels in an even layer. Cover pan, lift it off the heat, and count 30 seconds. Return pan to heat, with lid slightly ajar to release some steam, and once popping is rapid, gently shake pan back and forth on the burner. Once popping slows to a crawl, remove pan from heat and pour popcorn into large bowl. Immediately toss with 1 Tbsp (15 mL) oil and then season with 1/4 cup (60 mL) mushroom powder mix.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.