Sauces, conserves & preserves
Mushroom seasoning powder
This recipe dries mushrooms to make a mushroom powder that can be added to a number of dishes. Drying mushrooms is not only a great way of preserving them, but the process really concentrates the flavour, meaning you can add a mushroom taste to all sorts of dishes without the texture of rehydrated mushrooms, which some people don’t like.
The flavour is intense, earthy, umami, almost 'meat-like' and incredibly versatile; a whole host of dishes will be enhanced with the addition of mushroom powder. Add it into soups, stews, or use it as a dry rub for meat and vegetables before cooking. Or, simply use it as a seasoning with a bit of sea salt. We have suggested 400g of mushrooms, which leave you with about 40g of powder, but you can scale up and make as much as you want. A little of the powder goes a long way!
Cook's notes
This works well with almost all varieties of mushroom; just remember to slice them thin enough so that they can dry effectively.
Ingredients
- 400g selection of mushrooms, e.g. Chestnut, Porcini, Oyster or Shiitake
Method
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Step 1
Set your oven to the lowest temperature possible. If it doesn’t go lower than 60°C, then you will need to keep the door slightly ajar during the drying process.
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Step 2
Thinly slice all your mushrooms, roughly 8mm thick. Spread them out on greaseproof paper in an oven tray. Put them in the oven and check them frequently, turning them over every hour or so. After about 4 hours they should be dry. They should be brittle and snap like a cracker. If they have any flexibility left in them, return them to the oven for a little longer.
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Step 3
Once done, allow them to cool, then blitz into a powder using a spice grinder or food processor. Store in an airtight jar in a cool dark place for up to a month.