I think it's this one: https://babodim.com/products/all-natural-vegetarian-mushroom-seasoning?currency=USD&variant=37705386131616&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping
It's a vegetarian mushroom seasoning granules. It's what my family uses in place of msg.
Nuts.com makes an excellent mushroom powder. It will seem like a lifetime's supply if you order it, but you will find yourself using it a lot, and that eventually, in this lifetime, you'll be re-ordering it. I use it in so many things: pot pies, chicken soup, pasta dishes involving sausage and tomatoes, gravy, ramen broth - the list goes on and on. You don't taste much mushroom, if you only use a pinch, but it does make everything you use it in much, much better. ;o)
I use this, which is ground bolete mushrooms. https://nuts.com/cookingbaking/powders/vegetable-powders/bolete-mushroom Bolete mushrooms are related to and similar to porcini mushrooms. The powder has a deep, slightly funky smell out of the bag (I'm not sure I'd put it in anything that's not going to be cooked) which gives a decisive umami boost to anything to which it is added.
For a dish like this one: https://food52.com/recipes/14725-porcini-and-rosemary-crusted-beef-tenderloin-with-port-wine-sauce the pre-ground powder offers a convenient, and quite cost effective, alternative to buying dried porcini.
I should add that the dried shiitake mushrooms from nuts.com are the best I've sourced anywhere - online, or in shops. ;o)
Not specified and a very small amount. So, use what you have or can find in stores near you - a powdered, dry mixture: some chopped up dried mushroom; or even myshroom flavored dry soup powder.
Lululand - Just one cook's opinion, but it's a small amount and I think you could leave it out. If you like mushroom flavor but don't want to buy a separate dried product, you could use a small amount (maybe one or two) fresh mushrooms.
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It's a vegetarian mushroom seasoning granules. It's what my family uses in place of msg.
For a dish like this one: https://food52.com/recipes/14725-porcini-and-rosemary-crusted-beef-tenderloin-with-port-wine-sauce the pre-ground powder offers a convenient, and quite cost effective, alternative to buying dried porcini.
I should add that the dried shiitake mushrooms from nuts.com are the best I've sourced anywhere - online, or in shops. ;o)
So, use what you have or can find in stores near you - a powdered, dry mixture: some chopped up dried mushroom; or even myshroom flavored dry soup powder.
Just one cook's opinion, but it's a small amount and I think you could leave it out.
If you like mushroom flavor but don't want to buy a separate dried product, you could use a small amount (maybe one or two) fresh mushrooms.