Have you ever heard of mushroom powder? It’s a flavour-packed ingredient that can add umami to a variety of dishes. Made by grinding up dried mushrooms, the powder is a simple and easy way to add a concentrated mushroom flavour to soups, stews, sauces, and more. It’s especially useful in plant based cuisine to emulate the bold umami you’d expect from meat and dairy.
How to make mushroom powders
You can typically buy mushroom powers, but making it is simple. You need dried mushrooms and a coffee grinder or food processor.
Grind the mushrooms until they are a fine powder. You can use any mushroom you like, but some of the most popular for their flavour punch are shiitake and porcini.
Once ground, store it in an airtight jar and use it as needed. I’d keep it for about six months to a year. It probably won’t do stale for some time.
How to use mushroom powder
One of the benefits of using mushroom powder is that it adds a rich flavour without the need for added salt, making it an excellent option for folks with blood pressure concerns.
It’s also a sneaky way to get more nutrients into meals; mushrooms are a great source of vitamins and minerals.
So, how can you use mushroom powder in your cooking? Here are a few ideas to get you started:
- Add it to soups and stews for an extra kick of flavour.
- Add it to any vegan recipe that is imitating a beef recipe, like vegan tourtiere or my beefy seitan.
- Use it as a flavour agent in your homemade seitan and faux meats.
- Srinkle it over roasted vegetables for a savoury twist.
- Stir it into creamy pasta sauces for a richer, more complex flavour.
With its unique flavour and versatility, mushroom powder is a must-try ingredient for any home cook. Try it and let me know how it goes!
