Homemade Mushroom Powder
Fresh mushrooms are gently dehydrated at low temperature and ground into a fine umami powder. Porcini or Shiitake mushrooms work particularly well and deliver an exceptionally deep flavor profile. The mushroom powder is an outstanding flavor enhancer for meat rubs and marinades.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Clean mushrooms with a damp kitchen cloth or mushroom brush. Cut off the stems and slice the caps into uniform pieces of 4-5 mm. Also slice the stems as they are equally flavorful.
Dehydrating
8-12 hoursSpread mushroom slices in a single layer on the dehydrator trays. Set the dehydrator to 50-60 °C. Dry until the slices are completely brittle and snap cleanly when broken without bending.
Grinding and Seasoning
10 min.Grind cooled mushroom chips into a fine powder using a spice grinder or powerful blender. Optionally mix in sea salt, thyme, and pepper. Store in airtight jars in a cool, dry place for up to 6 months.
Pro Tip
Never wash mushrooms before drying as they will absorb too much water. A blend of different mushroom varieties produces a particularly complex flavor powder.
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