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Mushroom Powder is the magic dust that adds savory umami flavor to ALL THE THINGS. This multi-tasking one-ingredient seasoning deserves a permanent place in your pantry!
Mushroom powder may not be the most glamorous seasoning out there, but stick with me here! This is that little something-something that takes so many foods to the next level.
- Your gravy is a little meh? Sprinkle in some mushroom powder.
- You want to add some depth to your next batch of burgers? Mushroom powder.
- You’re making steak for dinner and you want it to taste even better? Grab. The. Mushroom. Powder.
The best part about this seasoning is you don’t have to buy it from a fancy gourmet food store—you can easily make it yourself because it requires only a single ingredient. It’s great for gifting with other seasonings and spice blends like Blackening Seasoning and Homemade Old Bay Seasoning.
Ingredients for Mushroom Powder
Dried Mushrooms – You can use any variety you like. A blend of a few is a great all-purpose seasoning; shiitake and porcini mushrooms are excellent for savory applications, while chaga, cordyceps, and tiger’s mane are favorites for adding to coffee, hot chocolate, and other foods as a functional booster.
How to Make Mushroom Powder
The full instructions are in the recipe card below, but here’s a quick rundown of the steps involved in this recipe.
- Pulse. Use a spice grinder or mini food processor to pulse the mushrooms until they form a powder.
- Sift. Pour the powder through a mesh sieve to remove large pieces.
- Pulse Again. Process the large pieces a second time until they also form a fine powder.
- Store. Transfer to a jar and refrigerate or freeze.
Tips for Using Mushroom Powder
- Use it within a year. Like other spices, after a year, it will begin to lose potency.
- Make it into a salt. Combine mushroom powder with kosher or sea salt to make an umami salt for adding to meat, potatoes, and more.
- Don’t let it burn. If you want to use mushroom powder on something like roasted vegetables, I recommend using it as a finishing ingredient, adding it right after pulling the veggies out of the oven. If you sprinkle it over something and then it goes into the oven dry, it could burn, especially for recipes that cook for a long time or at a high temperature.
Ways to Use Mushroom Powder
Here are some of my favorite ways to put this mushroom seasoning to use.
- Ground beef recipes. Like Easy Crockpot Meatloaf, Smash Burgers, and Easy Swedish Meatballs.
- Gravy and sauces. Homemade Brown Gravy is extra delicious with some mushroom powder or use in your thanksgiving Giblet Gravy.
- Vegetables. I especially love it with Air Fryer Crispy Green Beans.
- Soups and stews. Homemade Cream of Mushroom Soup is extra mushroom-y when you add mushroom powder to the broth.
- Popcorn. Toss with popcorn for a savory snack.
- Compound butter. Work it into butter and use add a pat to Cast Iron Skillet Steak.
- Baked goods. Use a functional mushroom like chaga in The Best Brownies from Scratch.
- Coffee and hot chocolate. If you’ve been into the mushroom coffee thing, you can easily make your own by adding mushrooms powder to your morning mug.
More Seasonings and Spice Blends
- Lemon Pepper Seasoning
- Chai Spice Mix
- The BEST Dry Rub
- Meatloaf Seasoning
- Jamaican Jerk Seasoning
- Homemade Pumpkin Pie Spice
- Homemade Pizza Seasoning
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Homemade Mushroom Powder
Ingredients
- 8 ounces dried mushrooms, any variety will work
Instructions
- Place the mushrooms in a spice grinder or mini food processor. Pulse or grind them until a fine powder forms.
- Sift the powder through a mesh sieve and remove any large pieces that remain.
- Return the large pieces to the processor or grinder and process until fine.
- Transfer the powder to a jar or container with an airtight lid and store in the refrigerator or freezer.
- The powder will last for 1 year before it begins to lose potency.
Notes
- Add mushroom powder to ground beef recipes like burgers and meatloaf.
- Stir into gravy and sauces.
- Toss into a batch or granola or muesli.
- Add to vegetables before roasting or grilling.
- Use to flavor stock, broths, soups and stews.
- Stir into butter to make an umami rich compound butter.
- Add to chocolate baking recipes or spice cookies.
- Mix into kosher salt for a savory finish to dishes.
How do I dry mushrooms for making mushroom powder, please? Then I will make my own mushroom powder. Don’t want to purchase any.
Thank you
Sharon
Hi Sharon, you can slice them thinly and then arrange them in a single layer on a baking sheet lined with parchment paper. Bake at 170˚F for 1 hour, flip the mushrooms over and bake for an additional 1 hour or until they’re completely dry and crisp. Alternatively, you can do this in a dehydrator, as well. Hope that helps!
Could you please provide information on the actual dried mushrooms. Are we drying them out ourselves, is there a special technique, what’s the process? Or do you buy them already dried? I always use fresh organic so not familiar. Looks like a good, healthy alternative addition as many times fresh go bad before I can use them. Many thanks!
I buy them already dried. I’ll make a note in the recipe card because this is a great question. You can buy them usually around the produce area or near the dried peppers.
Mushrooms are so healthy that I buy the supplements and now can replace with both dried and powdered form. Thanks so much for this recipe and info, much appreciated!