What Is Mushroom Powder & How To Make It?

Updated: Feb 20

A lot of you lovely people have been asking me about mushroom powder. Perhaps I have been using it for most of my recipes. So, today I decided to make a standalone post & recipe for you lovely people.


Very much like pineapples on pizzas, there is a tug-of-war debate about MSG; whether MSG is healthy, naturally made, or not at all. Monosodium glutamate or simply MSG, aka Ajinomoto (the essence of taste), was 1st prepared in 1908, Japan. A biochemist was trying to replicate the savory taste of kombu and everything was history. You can find MSG in canned soups, instant Ramen, bouillon cubes, etc.

But is MSG really natural and healthy with no side effects? I do not wanna get into the science too much about how it is being produced. You can head over to Wiki and read all about it. It is basically the fermentation of bacteria which is quite similar to the process of making vinegar or yogurt.

In my humble opinion, any food that is being processed in a lab isn't "natural" nor as healthy as it is marketed to be. This is why I choose to use mushroom powder. It acts as a flavor enhancer, has an umami note and acts as a "healthier/natural" substitute for MSG.


The tip is to use it sparingly like you would with salt. You can use it as a marinade for fried chicken or toss it with some stir-fried vegetables or even as a garnish for your soups. I always use a combination of different dried mushrooms to stack more flavors. If you have a food dehydrator, you can even dry your own mushrooms. The possibilities are limitless.


As a plus point, it will take less than 30 mins to make some. Another bonus point is at least you know you are using the real deal and not some processed ingredients.


Ingredients:

(Make 1/2 Cup)

  • Dried Mushrooms, A Handful

Equipment:

  • Cast Iron Skillet / Pan

  • Spice Grinder

Directions:

  1. In a skillet over medium heat, add all the dried mushrooms.

  2. Toast lightly until aromatic and lightly toasted.

  3. Transfer into a spice grinder.

  4. Blitz until powder forms.

  5. Transfer into a sterilized mason jar.

  6. Cover tightly and store in a dry cool place.

  7. I like to store it in the freezer so that it will last longer.


Here's the recipe video:



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