Mushroom Powder

[Gary]

I stumbled upon mushroom powder at the store yesterday. Bought a small bag (it smells great) and took it home. Now I am wondering where to use it.

I'm thinking of adding it to a mushroom risotto. Any other clever uses come to mind?

[Lisa Shock]

You could add it to cocoa butter with a little salt, then temper it, and make a savory confection, or a bon-bon -perhaps filling it with a savory ganache center....

[fmed]

It is a great and versatile "secret ingredient." Try a few pinches in burgers, meatloaf, etc.

[Jenni]

My Dad buys dried mushrooms (shitake, porcini, etc.) and grinds them up to a powder to add to various dishes to deepen the flavour.

[Prawncrackers]

The only time I've ever used mushroom powder i rolled some monkfish in it before cooking. I was trying to recreate I dish I had in local restaurant. The restaurant dish was spectacularly tasty, mine wasn't as good.

[Gary]

I've been away from eGullet for a while... and forgot how generous people are with their replies.

Now I've got to get in the kitchen and and post some photos of my results.

Mushroom powder might just become the "secret ingredient" in my house.

[Hiroyuki]

Just curious, what exactly is "mushroom powder"? Is it a powder made from dried button mushrooms only or from various types of dried mushrooms?

I have recently dried a large amount of enoki mushrooms. Dried enoki tastes great by itself. Some say it tastes like dried squid or dried shrimp. I turned some of it into powder, and sprinkled it on my "takikomi gohan" (= rice cooked with other ingredients), which I made with oyster mushroom this time. Dried enoki powder is a great taste enhancer.

[Chris Amirault]

Just curious, what exactly is "mushroom powder"? Is it a powder made from dried button mushrooms only or from various types of dried mushrooms?

It can be any type of mushroom. I scored a large batch of dried porcini mushrooms long ago, and I often grind them up into powder to sprinkle into braises. Any wet application that could use a boost of mushroomy umami is perfect for the stuff.

[nickrey]

I second Chris' suggestion to use it for an added umami hit at the end of cooking. I use ground dried shiitake mushrooms that are kept in a container -- no need to freshly grind them each time, just keep the powder cool and dry.

[Chris Amirault]

Those little silicon packets that soak up moisture are great to stick in those little jars, I've found.

[ilikefood]

I read a recipe that uses a dry rub on a steak made from ground dried porcini mushrooms and rosemary.

I haven't tried it myself, but it does sound good.

Edited October 26, 2009 by ilikefood (log)

[BistroPaul]

Try with salt pepper and a little bit of a spicy chile powder ( i like chipotle for this) and use as a dry rub on pork loin.

[chileheadmike]

At one point I had too many morels (yeah, big problem I know). I cut them in half and dried them then ground them up. I used the resulting powder in my pasta dough and made a sauce out of the rest of the fresh mushrooms with cream and parm.

Not bat at all.

[kbjesq]

I'm a huge fan of the mushroom powder that is sold in my local Asian market, according to the label it does not contain MSG (not that I am opposed to MSG) 

[Dave the Cook]

I'm not opposed to MSG, either. However, it's worth pointing out that, along with mushrooms (and presumably mushroom extract), autolyzed yeast extract and hydrolyzed soy protein are significant sources of glutamates.  

[Anna N]

Yup.   A rose by any other name… 

[rotuts]

ld love to find some mushroom powder.  a billion years ago, + / - Tj's has some, from dried porcini

 

disappeared of course.

 

for me. and me only, Im not so keen on someone else's Sugar and Salt.

 

just me.

[kbjesq]

4 hours ago, rotuts said:

ld love to find some mushroom powder.  a billion years ago, + / - Tj's has some, from dried porcini

 

disappeared of course.

 

for me. and me only, Im not so keen on someone else's Sugar and Salt.

 

just me.

 

You can buy allegedly unadulterated porcini powder and others, on Amazon. The prices are dear, however. I'm happy with my cheap Asian market "magic mushroom powder" - even if it is not pure, unadulterated dried mushrooms. 

In fact, I just added some tonight to a standard tuna noodle casserole dish. & I have to say the results were outstanding.  It was a huge hit with everyone who tasted it.

[bigboyzrules]

I use it a lot in sourdough bread making, adds a unique hearthy note and good mushroom flavours( more to the nose than taste) but I think works well with 

truffle oil, aged balsamic and a bit of sage

[Shalmanese]

Dried Porcinis + Spice Grinder = Homemade, 100% porcini powder. It's amazingly expensive because dried mushrooms are not the cheapest things in the world but a little goes a long way.