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need help making mushroom powder

alkapal Feb 28, 2009 03:16 AM

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?

thanks.....

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  1. greygarious RE: alkapal Feb 28, 2009 04:05 AM

    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...

    1 Reply
    1. re: greygarious
      l
      lcool RE: greygarious Feb 28, 2009 10:45 AM

      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

    2. JoanN RE: alkapal Feb 28, 2009 01:59 PM

      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
        Rubee RE: JoanN Feb 28, 2009 03:19 PM

        That's exactly how I do it also.

      2. paulj RE: alkapal Feb 28, 2009 03:37 PM

        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. c
          cups123 RE: alkapal Feb 28, 2009 04:47 PM

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

          2 Replies
          1. re: cups123
            a
            ajcraig RE: cups123 Feb 28, 2009 05:26 PM

            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
              greygarious RE: cups123 Feb 28, 2009 05:54 PM

              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.

            2. kchurchill5 RE: alkapal Feb 28, 2009 04:53 PM

              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. jayt90 RE: alkapal Feb 28, 2009 06:00 PM

                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.

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