About a month ago I had been left to my own devices for a few weeks because everyone I knew besides coworkers was out of town, and I wound up at Whole Foods (as one does) to look for the Nom Nom Paleo stuff that was supposed be sold there. She has a couple of products in the butcher section and her magic mushroom powder, which I was interested in because every review I read said it was truly magical.
<I will be the judge of that>
So, they didn’t have it. They had the signs for it but no product. So, normally I would have been kind of put out by this as I don’t live near any Whole Foods and had driven across town to WC (on a Sunday!!) so it was disappointing but the butcher guy helped me out and was super nice and they had frozen dragon fruit packets in the freezer section which I was pretty stoked about so it wasn’t a fruitless (haha) endeavor.
While I was there, I saw that they carry dried porcinis which the recipe calls for. So, I decided to get those and make the recipe myself. I have a Vitamix now so I knew I could pulverize the mushrooms into the fine powder the recipe needs.
I was very excited about this little project and I went home and ground up the mushrooms. I opened up the Vitamix after it was done and was welcomed by a cloud of awful smelling powder.
I mean, that stuff smelled like cat food.
Like the way canned cat food smells when you open up the can.
WHAT. THE. FUCK.
I am not a pet person for a variety of reasons but I do thank my lucky stars I don’t have to deal with that particular odor on a regular basis. So, you can see how I would be kinda horrified by the scent of the very expensive mushrooms smelling EXACTLY (to me, anyway) like cat food.
With a heavy heart, I made the recipe but thought to myself that it was a waste of money and spices.
A couple of days later I was making chicken in the Instant Pot and wanted gravy but not mushroom soup gravy because I am trying to eat cleanish. I thought about the mushroom powder and was like, well, I guess I could try making a roux with that and some almond flour and the bone broth from the chicken… Why I thought this would be worth doing I don’t know. I don’t really have advanced gravy skills. But I kept thinking about all those articles I read where they were praising the mushroom powder and its umami flavors. I mean, I use deadly smelling fish sauce in Thai cooking and that’s the same sort of thing. Maybe the mushroom powder worked the same way.
I opened up the container I’d placed it in and was like, ugh, still smells like cat food. But, I made a roux and eventually thinned it down with the broth, and you guys:
That was the best damn gravy I have ever made in my life.
I couldn’t get over it. And I hadn’t made very much so it was gone in a flash. A couple of days after that I was planning on making turkey burgers and thought, well, now I know the mushroom powder is okay so let’s try putting it in the turkey burgers.
Those were the best damn turkey burgers I have ever made in my LIFE.
I make an excellent (ground beef) meatloaf from my grandfather’s recipe but it’s not paleo. So I have been experimenting with turkey burgers and meatballs to fill that hole for times when I’m eating less beef.
Here is the recipe. I’ve had several people try them now and the verdict is in: they’re delicious.
- 1 lb ground turkey
- 1 T magic mushroom powder (linked above)
- 1/2 cup almond flour
- 1/2 cup almond milk
- 1/2 cup onion, minced
- handful of spinach, de-stemmed and cut up small
Squish everything together and make sure it is well blended together. It will be kind of wet – this is okay. Form into 4-5 patties (depending on how big you want your patties) and fry on a non-stick pan over medium heat. About 5min each side – cook until nicely browned and the internal temp reads 165º F.
Then, enjoy! You could get nice buns and make regular burgers out of them, but they are so tasty that you can eat them plain on their own. I just eat them on their own with delicious sides.