Mushroom Powder Recipe - Cooking Index
Mushroom Powder Recipe - Cooking Index
Mushrooms can be ground to a powder when thoroughly dried. Each variety will impart different flavors to sauces, soups, broiled fish, meat, and chicken. Puffballs are especially favored when used in this manner. Mushroom powder will keep for 4 to 6 months.
Type: Vegetables| 3 lbs | 1362g / 48oz | Mushrooms* - (to 4) - cut 1/4" slices |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| Few grains of cayenne | ||
| Optional | ||
| 2 teaspoons | 10ml | Cornstarch - to prevent caking |
* Alternate Mushrooms: Boletes, Black Chanterelle, Puffballs, Shaggy Parasol Mushroom
Dry the mushroom slices (see Preserving Mushrooms). When the slices are nearly dry, remove in 2 to 3 batches to baking sheets. Place in a preheated 300 degree oven and toast until golden brown. After the slices have cooled, place a few at a time in a blender or a food processor and blend to a fine powder. Repeat this procedure until all the mushrooms have been pulverized. Add the other ingredients and blend.
Store in a glass container with a tightly closed top.
This recipe yields about 1 cup.
Source:
Wild About Mushrooms by Louise Freedman
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