Mushroom popcorn is the round, sturdy kind that pops into a ball instead of a flaky wing. It is the kernel we use for everything we make, and it is easy to pop on the stove with a pot, a lid and some coconut oil. Here is the method we use.
New to the difference? Here is why we pop mushroom instead of butterfly kernels.
What you need
- Mushroom popcorn kernels
- Coconut oil
- A large, heavy pot with a lid, bigger than you think you need
- A big bowl
- Salt or seasoning
Step by step
- Heat the oil. Put three tablespoons of coconut oil in the pot over medium-high heat.
- Test it. Drop in two or three kernels and cover the pot. When they pop, the oil is hot enough.
- Add the kernels. Pour in enough to cover the bottom of the pot in one layer. About half a cup is a good start. Put the lid back on.
- Shake. Hold the lid and give the pot a shake every few seconds so nothing sits and burns.
- Vent the steam. Leave the lid slightly open once the popping gets going. Steam makes popcorn chewy, and this lets it out.
- Stop on time. When there are two or three seconds between pops, take the pot off the heat.
- Season right away. Pour the popcorn into the bowl and season while it is warm.
Fixing common problems
Burnt kernels at the bottom. The heat was too high or you did not shake enough. Lower the heat a little and shake more often.
Lots of unpopped kernels. The oil may not have been hot enough when you added them, or the pot was crowded. Use a single layer.
Chewy popcorn. Steam got trapped. Crack the lid and pour it out as soon as it is done.
Seasoning will not stick. Season when the popcorn is warm, a little at a time, and toss between rounds.
Where to get the kernels
We sell the same mushroom kernels we pop ourselves in a 12 oz jar. They are non-GMO and certified kosher parve by the Vaad HaKashrus of Tarnopol. You can find the Mushroom Popcorn Kernels here.
Want seasoning for the bowl? Our seasoning shakers are made for exactly this. And if you would rather skip the pot, our seasoned jars are popped and ready.
From our family to yours.
