What if you were told that adding umami to your home-cooked dishes, from a fluffy egg scramble for breakfast to a late-night chocolate treat, is really simple? You might be surprised to hear that the key component has flavours that range from gentle and subtle to strong and assertive, and is as readily available as any number of spices you already have in your cabinet. That substance is powdered mushrooms.
A fantastic method is to dry fresh mushrooms and powder them. During dehydration, a "deep umami flavour" emerges. And while you can buy farmed mushrooms in a number of kinds year-round in grocery stores and online, there are many more intriguing varieties that are only available during certain times of the year. The best approach to preserve these taste explosions is to dry the types with limited seasonal windows. And once you have a variety of them on hand, the number of unique dishes you may create is limitless. Drying mushrooms and making powders from them is one of the simplest methods to begin experimenting with their flavour qualities. the simplicity of adding powdered mushrooms to dishes because they intensify taste in many recipes even more than fresh kinds do.
Make Your Own
Although you may purchase dried mushroom powders and blends from specialty stores, health food chains, and even certain farmers and foragers directly at greenmarkets, preparing your own couldn't be simpler. Furthermore, it's a wonderful way to use up any dried mushrooms you might already have in your cupboard.
To produce your own mushroom powder, use a spice grinder, food processor, blender, or mortar and pestle (or a mortar and pestle if you're the patient, contemplative type):
The dried mushrooms should be added to the spice grinder and pulsed or ground to a powder.
Remove any large pieces from the powder by sifting it through a mesh screen, then buzz or grind the powder once more until it is consistently fine.
Put the powder in a glass container with a tight-fitting lid, label it, seal it, and put it in your fridge or freezer.
Although the powder should remain use indefinitely, using it right away is advised.
How To Use
Although there are countless ways to use mushroom powders in cooking, here are a few suggestions to get you started:
The next time you make granola, add a few pinches to the mixture, or toss with vegetables just before roasting.
Use the powders to season stews, curries, soups, and broths.
For meat, poultry, or fish, prepare a dry rub.
Combine a compound butter with chopped herbs, coarse salt, and mushroom powder.
In the dry ingredients for brownies or spice cookies, whisk about a teaspoon.
