You mush remain calm after trying this spice blend because holy shiitake, it’s a really fun-gi!

Use to level up potatoes, soups, protein or to top popcorn, fancy toast or the breakfast of champignons– you’ll have so mushroom in your heart for this one!

INGREDIENTS

Mushroom umami powder, herbs, garlic, onion, mushrooms

VEGAN + GLUTENLESS 

SUGGESTED USES

  • Mix with sour cream/mayo to make a veggie or chip dip

  • Mix with cream cheese for a savoury bagel topping

  • Sprinkle on buttered popcorn

  • Mix into sour cream for perogies

  • Meat/veggie/tofu rub

  • Mix into soups/stews/sauces

  • Sprinkle on pasta/noodles/rice

  • Mix into mashed potatoes

  • Coat potatoes before roasting

  • Make a compound butter

  • Sprinkle on eggs or add to quiche or omelettes

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

  • Serves 8-10

    Store in air-tight container in fridge

    1 can white beans

    4 TB sour cream

    2 TB cream cheese

    2 teaspoons Shroomami spice blend

    1 teaspoon of oil from Black Market Crunch, plus more for garnish

    Serving suggestions:

    Pita chips, Fresh bread chunks, Crudités, Potato Chips, As a sandwich spread or anywhere you would use hummus

    In a food processor or with an immersion blender, add all ingredients and blend until smooth. If you are having trouble getting it smooth, add 1TB of ice water at a time to help loosen things up.

    If desired, season with additional salt and pepper to taste

    Serve in a bowl and garnish with Black Market Crunch (both oil and crispy parts).

UMAMI WHITE BEAN DIP

MEATBALLS WITH GRAVY

  • Serves 8-10

    Ingredients:

    Meatballs

    1.5 ground meat (we use 50/50 mix of beef and pork)

    1 cup breadcrumbs

    1 large egg, lightly beaten

    ¼ cup milk or cream

    2 TB Shroomami spice blend

    Gravy:

    3 TB Butter

    3 cups beef broth (ideally unsalted; if using salted omit salt below)

    1/3 cup heavy cream

    1 TB Shroomami spice blend

    ½ teaspoon fresh ground pepper

    1 tsp salt

    2-3 TB cornstarch dissolved in 2-3TB water

    Preheat oven (or air-fryer!) to 475°F.

    In a large bowl, add ground meat, breadcrumbs, egg, milk, and Shroomami spice blend. Using your hands (we wear gloves) mix well to incorporate all ingredients, but don’t over-mix and don’t squish the meat too much (that’s what gets you nice tender meatballs).

    Have a large baking sheet at the ready (or your air-fryer basket) and using a small ice cream scoop (this allows you to have equal sized meatballs), scoop meat mixture and roll in the palms of your hands, then place on baking sheet with a few inches in between each one.

    Bake meatballs for 12 minutes, then flip them over to allow the other side to brown as well. Bake for another 5 minutes then using a thermometer check to ensure that internal temperature is at least 160°F.

    While your meatballs are baking, make the gravy. In a large dutch oven or pot, melt the butter on medium high heat, stirring frequently. Add the broth, cream, Shroomami spice blend, and ground pepper – stir well to combine. Once it comes to a light bubble, very slowly drizzle in the cornstarch about 1 TB at a time, whisking to combine before adding more as you may not require all of the cornstarch slurry. Once you have added ½ of the slurry, let the gravy simmer on a low boil (which allows the cornstarch to do it’s magic) and if after 5 minutes it isn’t the thickness you desire, repeat the cornstarch process again.

    Season with salt to taste if desired.

    Add cooked meatballs into the gravy, gently stirring just until warmed through.

OVEN MUSHROOM RICE

  • Serves 6-8

    Ingredients:

    1 cup uncooked long grain rice

    1 cup butter, cubed

    ½ cup celery, diced small

    ½ cup onion, diced small

    1 cup mushrooms, sliced

    14.5 ounces chicken broth

    1/3 cup water

    1 TB Shroomami Spice Blend

    ½ teaspoon fresh ground pepper

    Preheat oven to 350°F.

    In a large dutch oven or heavy bottomed pan (ideally oven safe), sauté rice in butter for 2 minutes or until golden brown.

    Add celery and onion, cook and stir for 2 minutes.

    Add mushrooms, cook and stir until the celery is tender.

    If not using an oven safe pan, transfer mixture to a greased 9X13” oven safe dish.

    Stir in the broth, water, and Shroomami spice blend.

    Cover with lid or tight tinfoil and bake for 45 minutes or until all liquid is absorbed and rice is tender.

    Fluff before serving.

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