Easy to make in under 10 minutes, healing, flavor-boosting Mushroom Powder has many uses in the kitchen adding delicious umami flavor to soups, stews, stir-fries, tacos, eggs, beans, and sauces!
Mushroom Powder is a culinary seasoning made from dried mushrooms blended into a fine dust, enhanced with aromatics – perfect for adding flavor and depth to dishes you are already making.
Back in our catering days, I would make big batches of Mushroom Powder to have on hand before it became as widely available as it is now (you can find Umami Powder at Trader Joe’s).
I prefer making my own because I can choose specific mushrooms and accompanying seasonings, creating unique blends. This version is savory, but Mushroom Powder can also be made with medicinal mushrooms, without the aromatics, to use in smoothies and coffees.
For more deep earthy mushroom inspired goodness check out Our 40 Best Mushroom Recipes!
Table of Contents
The Best Mushrooms to use:
Most dried mushrooms will work here: Porcini, Lobster, Chanterelle, Shiitake, Hedgehogs, Black Trumpets, Yellowfoot, and Morels. TIP: a combination adds complexity in flavor.
See FAQS for using medicinal mushrooms.
How to make mushroom Powder
Place dried mushrooms and torn pieces of nori in a food processor or spice grinder.
Pulse until it becomes a fine powder.
Add remaining ingredients and pulse again.
Store in a sealed jar for up to one year.
Ways to use Mushroom Powder
- Add to soups and stews
- Add to beans
- Add to eggs
- Add to taco filling
- Add to sauces
- Add to stir-fries
Recipe FAQs
Mushrooms contain polysaccharides and beta-glucans which help stimulate our immune system, support cognitive functioning, improve gut health and out cardiovascular system, and support bone health, skin, and liver. Some mushrooms can manage blood sugar levels, increase energy, and even help us manage stress and anxiety.
For centuries, many cultures around the world have harnessed the healing power of wild mushrooms to restore health and balance the body. The most common varieties of medicinal mushrooms include Reishi, Lion’s Mane, Cordyceps, Chaga, Turkey Tail, Maitake, and Shiitake. Each offers its own unique healing properties.
Yes, but some varieties can be bitter, like reishi- best used in sweet things like lattes and smoothies, so leave out the salt, onion, garlic and herbs.
Enjoy the recipe and let us know what you think in the comments below!
xoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Wild Mushroom Powder
- Prep Time: 10
- Total Time: 10 minutes
- Yield: ¼ cup 1x
- Category: spices
- Method: blended
- Cuisine: American
- Diet: Vegan
Description
Easy to make in under 10 minutes, this healing, flavor-boosting Mushroom Powder has many uses in the kitchen adding delicious umami flavor to soups, stews, stir-fries, tacos, eggs, beans, and sauces!
Ingredients
- 1/2 cup dried mushrooms -dried Porcini, Lobster, Chanterelle, Shiitake, Hedgehogs, Black Trumpets, Yellowfoot, and Morels – a combo adds complexity in flavor.
- 1/2 sheet nori (optional), torn into smaller pieces.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- optional: 1/2 teaspoon chili flakes (Urfa Biber is nice here)
- optional 1/2 teaspoon sumac (gives a slight tangy flavor)
Instructions
Place dried mushrooms and torn nori in a food processor or spice grinder and pulse until finely ground. Add salt and spices, pulse again.
Store in a small jar for up to 6 months.
Notes
Use mushroom powder to coat fish, chicken and tofu, before pan-searing. Can be used to season soups.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 8
- Sugar: 0.1 g
- Sodium: 150.8 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 1.8 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
I love this, I’m back to make more, I use it on everything.
Awesome Jessica!
I sprinkled this on chicken Marsala and everybody loved it.
I LOVE this idea!
This is a favorite for us! Been sprinkling liberally on plenty of meals. Thank you, Sylvia!
Yay Gina- glad to hear you are enjoying it!
Approximately how much do you add to sauces etc.
Hi Lynn! I would add to taste as all blends will be different. 🙂
This has become a Christmas gift to all my friends, and it has been a real hit.
Awesome Karin! Love it!
Hi Sylvia, I have some chaga powder. Is it OK to add that to the dried porcini and shitakes I have to make this powder?
Thx!
Leslie
Hi Leslie- I have only had chaga as tea. It can be quite bitter. I would taste it first and make sure you like the flavor?
OK, thanks, will do!
I love the way you put your recipes together. Healthy & easy to follow. Thank you 🥰
thanks so much Suz!
Another amazinggg recipe! Thought I’d take to take the time out to say thank you for all you do. I felt really helpless with food before I found your blog. You have reignited my love for cooking. A flame I was getting worried I was loosing. Thank you so incredibly much xo
Oh Isabella- I love hearing this Isabela- makes me so happy! 👏
We love mushroom powder on fish especially salmon. Coat and bake! Delicious. I just blend dried mushrooms in a spice grinder
And I actually like it when it has a few chunks nice texture on the fish.
That is how I use it too- so good!
sorry, forgot to rate–consider me an enthusiastic yes!
Yay! Thanks so much!
I had been making shitake powder quite spontaneously as a way to sneak a umami bomb past someone that doesn’t like mushroom texture, only to find that it’s an actual thing. Love the idea of making it into a seasoning salt–I will skip the allium powders as I dislike the flavor of dried onion/garlic, but I am thinking rosemary, thyme, salt, pepper, nori with just a touch of urfa biber (since I have it)… thx for the idea!
Love it Bri!