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Homemade Shiitake Mushroom Powder

A one-ingredient umami powder made from dried shiitake mushrooms. Grind, store, and sprinkle it on anything that needs more savory depth.

Ingredients

  • 1 oz Dried shiitake mushrooms about 2 grinder bowls’ worth of broken and half pieces

Instructions

  • Check how dry your mushrooms are. If they snap and feel light, you’re ready. If they bend at all, spread them on a sheet pan and dry in a low oven (around 170°F) until brittle, then cool completely. Leftover moisture will gum up the powder.
  • Break the mushrooms into pieces small enough to move freely in the grinder. Work in batches if needed; a crowded grinder just spins.
  • Grind in solid 30 to 40 second bursts, then a few pulses to catch the bigger bits, until you have a fine, even powder.
  • Let the dust settle for about 10 seconds before opening the lid, or a cloud of fine mushroom powder will poof out at you.
  • Sieve for a superfine powder if you like, or skip it if nothing in there bothers you. Store in an airtight jar.

Notes

  • Store airtight in a cool, dark spot away from stove heat; it holds its flavor for months.
  • Save the whole, unbroken caps to rehydrate later for ramen, soups, or stir-fries.
  • Great in chili crisp, broths, gravies, rubs, and on popcorn, eggs, or rice.