Sliced mushrooms dried until crisp and ground into an umami powder for soups, gravies and rubs.
Ingredients
Mushrooms
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.