Umami Sprinkle - cooking recipe

Ingredients

1/2 cup dried shiitake mushroom (original recipe calls for porcini, but any dried mushroom should work)
1 tablespoon sea salt (preferably sel gris)
1 tablespoon kelp powder (dashi powder from kelp would work if no MSG is added)
2 tablespoons parmesan cheese (finely grated)
1 -2 teaspoon brewer's yeast (optional)

Preparation

Place shiitake mushrooms in the oven at 350 degrees and toast until the pieces are dried and a bit brown. Don't burn.
Grind the mushrooms in a food processor until powdery.
Sift out the large chunks from the mushroom powder and replace the powder in the food processor bowl along with the other ingredients.
Pulse until the ingredients are uniformly mixed and powdery.
Store in an airtight container in the refrigerator.