I helped develop and style a series of 5 recipes for Local Roots to help showcase their CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.
When you cook with mushrooms, save the stems for broth or this umami-packed powder condiment. Use it to punch up roasts or mix with salt to sprinkle onto anything. My favorite kinds of mushrooms to use are shiitake and oyster, but any mix of them will work.
I save stems in a plastic bag in the freezer until I have enough to make powder. You can definitely use brand new mushrooms, it will be really flavorful.
Mushroom Powder
| Things you'll need | |
| 1 pound mushrooms or stems, dirt ends removed | |
Preheat an oven to 200 degrees F.
Slice the stems as thin as possible.
Place them in a single layer on a Silpat nested in a sheet pan or dehydrator rack.
Dehydrate for 2 hours or until they are crisp. If you’re using an oven, crack the door open with a wooden spoon to let the moisture out.
Let the mushrooms cool for 10 to 15 minutes.
Remove the mushrooms from the pan.
Pulverize in a mortar and pestle, food processor or clean coffee grinder.
For super fine powder, sift it and use the solids for soup or re-grind them.
Store in a tightly sealed plastic container at room temperature for up to a month.
Love mushrooms? Check out these other posts.
Let me know if you try these recipes out!
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