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need help making mushroom powder

bought some dried mixed mushrooms and want to make mushroom powder for sprinkling on foods, and adding to sauces.

before i grind them, should i roast them more in oven or skillet for added flavor, or is that simply going to burn them?


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  1. I can't remember who was doing it, but I know that I saw a TV chef making mushroom powder using a mini-food processor and suggesting that a spice grinder would also work, but you can't fit many dried mushrooms into most of them. No pre-toasting, just dried 'shrooms into the processor.

    I usually buy what looks like dried sliced portabella at the Chinese market and they pulverize easily in my mini-cuisinart. I recently got mixed dried shrooms at Costco and have not yet tried grinding them. Some of them are whole and may need some breaking up beforehand...

    2 Replies
    1. re: greygarious

      Rather than clean up the food processor;try , a press the lid coffee grinder .They aren't much for coffee beans.They are good for grinding spices,salt,sugar and dry mushrooms.
      I have 2 that are more than old enough to buy booze.To clean mill stale bread and or wipe with a $store paint brush,way easy and cheap

      1. re: lcool

        I use a coffee grinder also--cheap and works great!

    2. I recently made porcini powder to make a composed butter for fish and shellfish. I just put the dried porcinis in a dedicated coffee grinder that I use for spices. Worked perfectly. No cooking needed.

      1 Reply
      1. re: JoanN

        That's exactly how I do it also.

      2. Dried ones are usually soaked in water, drained (leaving any sand behind), (minced) and added to stew/sauce early on. Chiles and some spices can be toasted, but I haven't seen any such recommendation for dried mushrooms. Grinding them into powder might work, but I think it is more of a modern innovation than a traditional use.

        1. What would you use this for exactly? I've never heard of mushroom powder.

          3 Replies
          1. re: cups123

            I grind dried porcini in a coffee/spice grinder with differents blends of herbs and/or spices to use as grilling rubs or to mix into risottos, smashed potatoes, etc. I also mix up batches to add to Christmas gift baskets, due to popular demand. Awesome!

            1. re: cups123

              The first time I had it it was mixed with a small amount of seasoned flour and used as a dredge for pan-fried scallopini.

              1. re: cups123

                I use it in any stew or pasta sauce where I am also using whole mushrooms. It just adds another dimension of mushroominess to the liquid. It's also good in beef stew or other dishes that can always have another boost of umami.

              2. I would just grind. That is what I did before. All dried, just grind and then bag. Personally I don't use mushroom powder. Did on one dish and didn't notice anything. I like my mushrooms to taste like mushrooms and be whole. Just me.

                My partner in the restaurant uses it in 2 dishes, not my recipes and uses powder. Makes it just by grinding. I can't taste it. Prefer fresh or dried mushrooms in my dish.

                Just my thought.

                1. Roasting is not needed for your purpose, as a flavor additive.

                  I would keep stems out of the grind, with scissors. There is no concentration of flavor there.

                  1. I discovered I'd forgotten about some white button mushrooms in my refrigerator that were cleaned of dirt and wrapped with paper towels that had shriveled and dried whole.

                    Can I treat them the same as the store-bought dried mushrooms and pulverize as described?

                    3 Replies
                    1. re: msmarm

                      I can't imagine they'd pack the flavor punch that dried porcinis do, but I don't see any harm in giving it a try.

                      1. re: JoanN

                        Been harvesting/drying wild mushrooms for decades.
                        We harvest the mushrooms. Quick rinse/clean in warm running water and an artist's brush to remove any dirt.
                        Onto paper towels. Slice them into 1/4 inch slices. Into food dehydrator until they are dry and sort of 'leathery'. Some we then just bag in Zip locks and into the freezer. The rest we turn into a 'powder' by putting into a dedicated small coffee grinder. I like to just grind them until they have the consistency of rice kernels. I can then use them in cooking throughout the winter spring summer until the next fall comes. I do not bother to rehydrate them, sliced or ground up. They absorb cooking liquids and soften on their own.

                      2. re: msmarm

                        I doubt that they are as dry as properly-dried mushrooms, and probably have absorbed some fridge smells that you might not taste until they are in a cooked dish. I would rehydrate a couple of them by soaking in hot water for a half hour. Then chop and saute plain, or use in an omelet, and check the flavor.

                        If it's okay, vacuum-seal and freeze the rest, or pulverize and freeze. Don't depend on them being dry enough throughout to keep well at room temp.

                      3. This thread got me to thinking. I'm making a meatloaf (pork & beef) tonight and I have a number of different types of dried mushrooms. Would it be feasible to use mushroom powder? Will any type work? How much powder per pound of meat would you suggest?

                        3 Replies
                        1. re: grampart

                          Try it and you'll do it that way every time! Yeah, any kind works, but more flavor the better. 1T/pound is plenty.


                          1. re: kaleokahu

                            Thank you my friend. Will report back on the results.

                            1. re: grampart

                              The meatloaf came out great. I left out my usual ketchup "glaze" and the bacon so I could really taste for the addition of the mushroom powder. It does make a difference!