Mushroom Powder – How to Make and Use It
Mushroom powder may quickly become one of your favorite pantry items. It is simple to make and can be used in a variety of ways in your kitchen. The powders, on their own, add an earthy and meaty-like flavor to all sorts of dishes. Blend them with other spices for a fantastic kick of flavor! The best part is the mushroom powder can be made from any culinary mushroom (note the variety of colors you can achieve with different mushrooms) and it is super easy to do it!
Mushroom Powder – Ingredients
You’re going to need:
- A pound or more of your favorite culinary mushroom – I really like to do this with shiitakes or even portobellos; but try several varieties and see what you like. You may even want to try your hand at growing mushrooms. Amazon carries some awesome kits that are fairly easy to use.
- A food dehydrator – I use this one
- A food processor or blender
- Jar with air tight lid for storage
Mushroom Powder – Directions
- Clean your mushrooms – if you use water to clean make sure you allow them to dry completely for better dehydrating times.
- Slice your mushrooms into thin slices. You can use a mandolin slicer for more uniform thickness but watch your fingers! I use
all of the mushroom – caps and stems. - Arrange your mushrooms slices on your dehydrating racks in a single layer. Don’t crowd them too much because you need that air flowing through all the racks.
- You’ll want to set your dehydrator at about 130 degrees and allow for up to 14 hours; you should check them after 10 hours.
- You want dry, almost-crisp mushroom slices. They should not have any “sponge” left in them.
- Once your dehydrated mushrooms have cooled you’re ready to make mushroom powder!
- Take your dried mushrooms and use your food processor or blender to crush into a fine powder. You may need to do this in several batches if you’ve done a lot of mushrooms. Don’t overfill your blender or processor, you could have larger pieces left.
- Allow the powder to settle before you take the top off – or you might be breathing it in!!!! Ick
- Store in an air tight container in a cool cabinet without a lot of light. It should keep for several months without issue.
all of the mushroom – caps and stems.Mushroom Powder – How to Use It
Your imagination and creativity are the only limits to use this awesome powder. But here are a few ideas:
- Add to soup, stew and even chili
- Use in egg dishes like omelets, fritattas
- Meatloaf
- Dust veggie dishes for more flavor…even your mushroom haters will like it. 😉
- Mix with salt and other spices for a tasty blend
- Use anywhere you’d like mushroom flavor with out the texture
- The possibilities are endless!
If you like Mushroom Powder then you’re going to love Tomato Powder!!!
Very useful information.
I love this! This proves that mushroom is another and indeed
a magical plant. Now something to spice up our dishes. Amazing!
They really are great! And different mushrooms add different flavors to dishes.
Mushrooms are amazing, but they are actually closer to animals than plants 😉
I agree!
Hi Tiffany,
I do not have food dehydrator. Can i dry them up in oven? If yes, at what temperature and for how long??
Thanks.
I’d do them at 170 degrees F for 2 – 3 hours but keep a close eye on them.
Thanks a lot.
which kind of blender can I use
The higher the power the better, but any will do. Start with smaller batches to see how your blender handles it.
Amazing! Thank you for sharing. I will surely try this because making them into powder gives them more versatility.
We can bring them anywhere and add to almost anything we want to eat and drink. Longer shelf life too. Thank you for the wonderful idea.
wow it will give different test of food. this is very useful and it is good information for mushroom lover
I am also mushroom lover, this article is very informative – it will give different test of food.
Thanks for an interesting idea! I will definitely be adding mushroom powder to my next chili for both the flavour and the numerous health benefits that mushrooms offer!
another mouthwatering recipe which you have shared. I love to read your articles and I will try it.
It’s very important for every mushroom lover like me. It gives us clear uses and using systems for mushrooms. Thank you so much for this wonderful and informative article.
It shows the benefits and uses of mushroom powder. Every people should know this using proccess. It’s really so helpful.
I bought a bag of dried shiitake mushrooms in the Asian store for around six dollars for a nice size bag. The first time I put them in my food processor and turned it into powder it worked out great. I put it in soups and stews and chilies. The second time I did it I added it to tomato sauce and it was so gummy and gooey. I tried again today to put it in some in a stock pot half full of liquid and I got the same extremely gooey stringy gel like thing happening in my liquid. Do you have any idea why this can be happening?
I would guess they were not fully dried. More dehydration may be needed.
Wow! I take a multi-mushroom capsule daily, but never thought about adding mushroom powder to a recipe. Killing two birds with one stone I guess 🙂 Will be trying this in future culinary experiments.
Please note that mushroom powder will thicken your sauce or soup. I treat it like corn powder/ binder: Mix it with cold liquid first, then give it to your dish and cook with it. I love to collect mushrooms in our woods in Switzerland. That’s like easter egg hunting for grown-ups :)) We have many edible species here and official places to bring them for control. For years I’ve been drying nearly all of them because my stomach refuses to digest them for dinner and my family doesn’t like the consistence of fresh mushrooms. Dried/powdered I can use them unralated to daytime. The powders shelf life is really long (two years at least )and we use it for Polenta, Risotto, sauces and soups. MMMh!
Hi Barbara! Thank you for the tips!
Over the past few years I have been picking white puff balls which appear in a garden by offices on our riverside. They are safe to eat but only if white all through, no marks whatever inside. I have dried and powdered them. They have an intense mushroom flavour which I dust, ( the dust is very fine ) over chicken soup or onto veg or a chicken stock. The puff balls keep growing but the larger they get they become discoloured so pick the more medium sized, that is if you are lucky to find them. I am looking to making my own pasta. Mushroom flavoured perhaps?
I have done this with mushroom and onion powder, but I caramelise the mushrooms and onions in a frying pan first, then dehydrate and powder them. It makes a marvelous soup or gravy addition!
Oh, that sounds wonderful. I need to give that a try!