1/2 cup popcorn kernels 1 tbsp canola oil
4 tbsp butter Porcini powder (available at Mona Mushrooms) Nutritional yeast ( find at Earth’s General Store and Blush Lane)
1. Heat a large pot with a tight-fitting lid over medium high heat for about a minute or so, and coat your kernels in the oil while heating.
2. All at once, pour the kernels into the pot and pop the lid on ASAP. The kernels will start popping right away, so keep shaking the pot around over the heat to make sure none burn on the bottom.
3. When it sounds as if most have popped, remove from the heat and pour popcorn into a large bowl
4. Heat butter in a separate pan and brown slightly for a lovely nutty flavour. Pour over popcorn while stirring to coat evenly and start seasoning with the porcini powder (earthy), nutritional yeast (umami) and salt to your liking.