PORCINI POP­CORN

Edmonton Journal - - YOU -

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)

Salt

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.

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