Here’s a full recipe for homemade mushroom powder—a flavorful, umami-rich seasoning you can use in soups, sauces, rubs, or even sprinkled over eggs and popcorn.
Homemade Mushroom Powder Recipe
Ingredients:
250g (about 8 oz) dried mushrooms (shiitake, porcini, oyster, cremini, or a mix)
Optional:
1 tsp sea salt (for seasoning)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dried thyme or rosemary (for a herbed version)
Instructions:
Dry the Mushrooms (if using fresh):
Clean mushrooms with a brush or damp cloth—do not soak.
Slice thinly and arrange on a baking sheet or dehydrator tray.
Dry in a dehydrator at 45–50°C (113–122°F) for 6–10 hours, or in the oven at the lowest temp (ideally under 80°C/175°F) for 4–6 hours, flipping halfway.
Mushrooms must be crispy and completely dry before grinding.
Cool Completely:
Let dried mushrooms cool to room temperature before grinding to avoid clumping from steam.
Grind into Powder:
Use a high-speed blender, spice grinder, or coffee grinder.
Pulse in small batches until fine. Sift if desired and regrind coarse bits.
Season (Optional):
Mix in salt, garlic powder, pepper, or herbs if you’re making a savory blend.
Store:
Store in an airtight jar or spice container in a cool, dark place.
Best used within 6 months for optimal flavor.
Tips:
Best mushrooms: Shiitake and porcini offer the richest umami flavor.
Uses: Add to gravies, stews, scrambled eggs, ramen broth, risotto, or meat rubs.
