Mushroom powder
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Sliced mushrooms dried until crisp and ground into an umami powder for soups, gravies and rubs.
Ingredients
- Mushrooms
Equipment
- dehydrator
- spice grinder
- airtight jar
Directions
- Rinse them or brush them clean (rinsing will not make them soggy, but they may dry darker).
- Cut into 1/4 slices.
- Set them in single layers on the dehydrator trays.
- Dry at 125°F-135°F (52°C to 57°C) for about 8 hours.
- Test for dryness: they should be crisp and snap easily.
- Condition: put them in a large jar and shake once a day for five days, making sure no condensation forms on the mushrooms or the jar; then move them to long-term storage.
- For powder: pulse in the grinder until the pieces break down, then blend quickly into a powder. Wait for the dust to settle before opening the jar.
- Condition the powder, then keep it airtight.
Notes
Dried slices: airtight up to three years. Powder: airtight in a dark, cool, dry place up to two years. Use in eggs or in seasoning blends and rubs. Safety: use only store-bought or expertly identified mushrooms; never dry or eat foraged mushrooms you can’t positively identify.