Our Homemade Mushroom Powder Recipe, made out of dehydrated mushrooms, is the best mushroom seasoning blend to flavor your dishes. Learn how to make mushroom powder seasoning used as umami powder in your savory cooking to sprinkle on meats, stews and soups, sauces, and even for our keto snacks.
Having homemade food flavors in your pantry at all times is the greatest thing you can offer your dishes.
Let us not forget our everything bagel seasoning. I now make it in big portions for the whole family.
What is Mushroom Powder?
A mushroom powder is made from dehydrated mushrooms you have personally foraged in the woods. For us, this is a yearly ritual to pick porcini mushrooms. They are the best in everything imaginable. The smell is unreal and brings every dish to a pure complexion.
What Does Mushroom Seasoning Taste Like?
Suppose you can imagine being in the middle of the woods and all the fresh mushrooms around you. You take a deep breath and remember the smell. Fresh, woody, and filled with various mushroom flavors. That is precisely how our umami mushroom blend smells and tastes.
How To Make Mushroom Seasoning Condiments?
Our easy recipe combines dried porcini mushrooms with shiitake and white button mushrooms. Dried and blended with your food processor into a fine powder mix, you can use it on anything one can imagine. Soups, stews, spreads, salads, meat, appetizers, and even keto popcorn. All this is made without msg or glutamate.
Is This Dried Mushroom Seasoning Salt-Free?
Totally. Our dried mushroom blend contains only a pure mix of mushrooms that have been dried. Nothing else. No salt, no extra herbs or spices.
A Healthier Alternative to Bouillon Maggi Cubes
Because of the strong flavor of this mix, you can easily replace it instead of old-school bouillon Maggi cubes. If you need to have the taste of all, make a homemade blend called Vegeta, where all of your garden herbs and spices are blended into a perfect soup base flavoring for bouillon.
Ideas for Umami Seasoning
As we already have great flavors out of mushrooms, there is not much you need to add. But great ideas are to use diamond crystal kosher salt, used other types of dried spices, or:
Umami Mushroom Powder Seasoning Blend Recipe
Kitchen gadgets needed:
- Magic bullet
- Sharp knife
- Porcini mushrooms
- White button mushrooms
- Shiitake mushrooms
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MUSHROOM POWDER SEASONING BLEND
First Step: Prepare Ingredients
Make sure your mushrooms are fresh and clean. Only wash them if needed. Use a towel to clean fresh mushrooms. Gently clean all debris from each mushroom.
Using a sharp knife, slice the mushrooms into approximately half a millimeter or 1/4 of an inch thick slices.
Second Step: Dehydrate
Layer one by one all of the slices onto your dehydrating tray. Make sure all are single-layered for the best drying process. Place all of the trays onto a dehydrator and close the lid. Switch on the lowest temperature for approximately 5 to 7 hours. Every 2 hours, change the trays for uniform drying.
Third Step: Grind
Once all of your mushrooms have been dried, let them fully cool. Check if they crack or snap while breaking the slice. That means they are thoroughly dried.
Place the dried porcini mushrooms, champignons, and shiitake into a Magic bullet, coffee grinder, blender, Vitamix, or a food processor.
Blend and pulse a few times into smooth fine mushroom dust. Let the powder to settle, and open the lid. Transfer to an airtight container.
TIPS AND TRICKS:
- Clean – use a towel only to clean your mushrooms before use. Do not wash.
- Dry – they need to be fully dry to get the best powder condition. Make sure all of the slices are fully dry. They should snap while breaking a piece.
- Settle – after blending, let the powder settle for a minute or two before you open the bowl of a food processor to avoid a whole mushroom blitz.
- Extra spicy – add a few red pepper flakes in.
- Types of dried mushrooms – Any dried mushroom-like crimini works. Porcini brings the best flavor, so try to use those as the base.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How To Use Mushroom Seasoning?
Mushroom seasoning is one of the best blends to use on almost all of your recipes.
Add a teaspoon to enhance the flavor wherever you use fresh mushrooms, such as in our stuffed mushrooms recipe.
As a seasoning, great examples are:
You can also add it into the mixture of herbs to make even more flavorful chicken bouillon ready in your pantry at all time.
Can I Dry Mushrooms In The Oven?
If you do not have a dehydrator, you can also dry your mushrooms using an oven. Just make sure the oven is switched on to the lowest temperature. Also, keep checking them repeatedly, ensuring they do not burn before they dry. You might have a different color as the dehydrator usually keeps them beautifully white.
Is This Like Trader Joe’s Umami Powder?
Trader Joe’s umami seasoning powder consists of kosher salt, dried onion, ground mustard seeds, crushed red pepper, black pepper, and dried thyme, apart from porcini and white button dehydrated mushroom powder. You can add 1 teaspoon of each and make a homemade substitute.
Our blend consists of pure mushroom powder with an addition of shiitake type.
Can I Make Umami-Packed Seasoning Salt With This?
You can add other ingredients, even using salt for perfect umami. I always have my salt blend mixture at home with freshly dried herbs from the garden and use it in place of salt.
Can I Use Only Shiitake Mushrooms?
You can use any mushrooms you prefer. If shiitake is your favorite, you can only dry them and blend them into a fine powder.
How Do I Store Mushroom Powder?
It is best to store your mushroom powder in an airtight glass container in your pantry at room temperature. This seasoning will keep fresh for over 3 to 4 months.
I usually store dried mushrooms in a huge jar and make a smaller batch of powder whenever needed.
If you plan to store the powdered mushrooms for longer than 6 months and keep them as fresh as possible, it is recommended to freeze your powder.
More Dehydrating Powders:
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Full recipe with printout option
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- 1 Cup Porcini Penny Bun
- 1 Cup Shiitake Mushrooms
- 1 Cup Champignons
- Gently clean all debris from each mushroom. Using a sharp knife, slice the mushrooms into approximately half a millimeter or 1/4 of an inch thick slices.
- Layer one by one all of the slices onto your dehydrating tray. Switch on the lowest temperature for approximately 5 to 7 hours.
- Once all of your mushrooms have been dried, let them fully cool. Place the dried porcini mushrooms, champignons, and shiitake into a Magic bullet, coffee grinder, blender, Vitamix, or a food processor. Blend and pulse a few times into smooth fine mushroom dust. Let the powder to settle, and open the lid. Transfer to an airtight container.
- Clean - use a towel only to clean your mushrooms before use. Do not wash.
- Dry - they need to be fully dry to get the best powder condition. Make sure all of the slices are fully dry. They should snap while breaking a piece.
- Settle - after blending, let the powder settle for a minute or two before you open the bowl of a food processor to avoid a whole mushroom blitz.
- Extra spicy - add a few red pepper flakes in.
- Types of dried mushrooms - Any dried mushroom-like crimini works. Porcini brings the best flavor, so try to use those as the base.
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Serving Size1 Tablespoon
Amount Per Serving Calories 18Total Fat 0gCarbohydrates 3gFiber 0gProtein 2g
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