The One-Ingredient Flavor Booster I Can't Cook Without

Want in on a delicious secret? In my pantry, there’s one flavor-booster I just can’t cook without: mushroom seasoning. A powder that packs a delicious, umami-ful punch, it’s my culinary secret weapon for all things savory. It tastes amazing on its own and makes all the food it touches taste better. 

Why is mushroom seasoning so flavorful and powerful, you may ask. Well, think of mushrooms as nature’s monosodium glutamate (MSG). Both create that deeply satisfying, savory flavor profile that humans crave. 

Growing up, chicken bouillon powder—affectionately called "chicken power" by my mom—was the unsung hero of our kitchen. It was the magical dust that transformed Mom's Cantonese-style steamed tilapia, Shanghai braised pork, and even her humble bok choy seasoned with a whisper of garlic and ginger. 

When I took over the culinary reins at home, I naturally carried the torch for this flavor dynamo. But after experimenting in the kitchen, I found I prefer the subtle sweetness that mushroom seasoning carries more than the chickeny flavor of chicken seasoning.

My Favorite Brands of Mushroom Seasoning

Over the years, I’ve tried several different mushroom seasonings, including offerings from Trader Joe's. However, my ultimate go-to is Lee Kum Kee Mushroom Bouillon Powder. It offers an exquisite blend of sweetness and earthiness, topped off by that mouthwatering umami note. (Note: If you're gluten-sensitive, double-check the label.) A close second is Takii Umami Powder; it’s saltier and bolder but slightly less mushroom-centric.

The first difference you’ll notice between the two is their texture: Lee Kum Kee's version is a smooth powder, while Takii comes in granules. And while Takii explicitly states that it contains shiitake mushrooms, known for their robust, savory taste that's rich in umami, Lee Kum Kee keeps us guessing with its claim of "premium mushrooms," without specifying which types contribute to its complex, earthy, flavor profile. This mystery adds intrigue, and honestly, I’ve always been a Lee Kum Kee girl.

Where To Begin Your Mushroom Seasoning Journey

For newcomers to this flavor revolution, I recommend starting with the unadulterated form of mushroom seasoning. No additional herbs or spices, just pure, concentrated mushroom goodness. Once you get the hang of adding it to all your savory dishes—and you will—you can let your culinary imagination run wild.

How To Use Mushroom Seasoning

So, how do you bring this magic into your kitchen? It's easy. Stir a teaspoon into any savory soup or broth. Marinating meats or tofu? Add it into the marinade. Frying up some rice? A sprinkle during cooking elevates the dish to restaurant quality. I've even given store-bought kimchi a flavorful makeover with a teaspoon of mushroom powder, making it taste as if it came straight from a Korean halmoni's (grandmother’s) kitchen.

If you’re wondering if desserts can benefit from a sprinkling of mushroom seasoning, well, I haven’t tried it yet, but I definitely see myself adding it to savory cookies (think: parmesan and walnut shortbread for serving as an appetizer) and savory milk bread dough. 

And, of course, I’ve added mushroom seasoning to my mushroom dishes. Now, you might be wondering, "Mushroom seasoning in a mushroom dish? Isn’t that overkill?" I had the same question until I added it to my braised shiitake mushrooms. The seasoning not only accentuates the flavors but also transforms the dish into a rich, umami paradise. The result? An insatiable craving for more vegetable dishes seasoned with this magic powder.

So now you know my secret about a simple, yet transformative, ingredient that elevates even the most basic of dishes to new heights of flavor. A little dash of mushroom seasoning, made with nature’s very own flavor powerhouses, mushrooms, will unlock a universe of umami in your kitchen.