This umami-rich salt packs more flavor into popcorn than any store-bought mix. The seasoning basically makes itself, too—simply bake the mushrooms until dry, and then mix with salt, Parmesan, and rosemary. For the ultimate movie-night treat, give the microwave a break and pop your popcorn on the stove. (It’s easy!) Just heat canola or vegetable oil over medium-high heat, add the popcorn kernels, cover with lid, and gently but continuously shake the pot until the popping slows. Let the popcorn rest, covered, for another minute, until the final kernels pop. Top with the shiitake salt, and enjoy.

Paige Grandjean

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
5 mins
total:
1 hr 35 mins
Yield:
½ cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F. Spread shiitakes in a single layer on a parchment paper-lined baking sheet. Bake in preheated oven until dry and brittle, about 1 hour and 30 minutes.

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  • Process shiitakes, salt, Parmesan, and rosemary in a food processor until finely ground, about 1 minute. Sprinkle on buttered popcorn.

Nutrition Facts

fiber 0.1g; 3 calories; sugars 0.1g; fat 0.1g; cholesterol 0.4mg; sodium 967.8mg; protein 0.2g; calcium 3.7mg; carbohydrates 0.3g.
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