Mom with a PREP | Love mushroom flavor but don’t like the texture? Want to find a way to add more umami without adding meat? Try making your own mushroom powder!
Umami – that ubiquitous flavor that no one can really pin down that is best described at a ‘meaty’ flavor. It’s prized in Japanese cooking, it was all the rage in the food world a year or two ago, and STILL has a place in our food storage and everyday cooking. How do you get it without necessarily using beef products? Mushroom powder, that’s how! And I’m going to show you how to do it yourself!
Mushroom powder is simply mushrooms that have been dehydrated and then ground. Because you’re already dehydrating mushrooms for your food storage (aren’t you?), powder is a simple step away.
HOW TO MAKE MUSHROOM POWDER
2. Process said dehydrated mushrooms on blend until you have come up with a fine powder.
4. Reprocess any bits that didn’t grind down well enough and repeat step #3.
5. Store in an airtight container in low light.
**Note, this powder is a fine powder, so be careful when removing your blender top, else you might get a face full (or lung full) of mushroom powder. You can see remnants on my blender photos from me opening the first time to check. I think I might have been able to grow mushrooms in my lungs for a few days !
HOW TO USE MUSHROOM POWDER
My youngest has texture issues with food and loves the flavor of mushroom, but isn’t fond of eating mushrooms. Using mushroom powder in our foods has been a great way to incorporate the boldness of mushroom flavor + their nutritional value without adding the chunky bits he doesn’t like so well.
- Put a tablespoon into your favorite omelet recipe.
- Use to help bring more flavor to soups and stews without adding texture or meat products.
- Sprinkle across a salad for an extra ‘wow’ factor.
- Mix into meatloaf or burger patties to add an extra depth of flavor without necessarily adding bulk or texture.
- Sprinkle in pasta sauces for added depth of flavor.
Be sure not to add your mushroom powder early in the cooking cycle if you are doing long, slow-cooking dishes. You’ll want to add them later. And while some purists think that the trendier, higher priced varieties of mushrooms are better (and their flavor will be more intense), everyday crimini (those little brown ones that look like button mushrooms) work well, too!
Normally, I grab a big sale at a local grocers when I can get these on sale at my rock bottom prices, and I buy a few flats of them. I spend the next few days dehydrating away, and save about 1/2 for dried mushrooms, then powder the rest. In the photo, what is in the blender is about 6 pint containers of crimini mushrooms (what fills my Excalibur dehydrator – give or take a tray), and it blends down into what you see in photo #2, which is just over 1/2 quart. But that powder lasts a LOOONG time because you don’t use huge amounts of it.
So give it a try and let me know what you think!
Supplies you might need:
Want more dehydrating recipes & tips?
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