Mushroom Powder - Long Term Storage for Mushrooms

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About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

Anyone who likes to cook will know that most mushrooms do not stay fresh for very long. You are lucky if they last a week before they start to go bad.

I like the flavor that mushrooms add to food, but I don't want to have to run to the grocery store every time I want to add some mushrooms to a dish.

One solution is to make a Duxelles.

Another Option is to dehydrate the mushrooms.

If stored in a cool dark place (the fridge or freezer) in an airtight container (mason jar or ziploc bag), either solution will allow you to store your mushrooms for six months to a year.

By powdering the mushrooms once they are dehydrated you will be able to fit an 8 oz package of sliced mushrooms (approx 65 cubic inch container) in a 2 oz spice jar. (approx 4 cubic inches)

Supplies:

Step 1: Materials

Mushrooms - Depending on what type of mushroom you are planning on dehydrating you may want to keep the mushroom whole for presentation purposes of the dish (morel mushrooms come to mind). You can dehydrate the mushrooms whole, but it will take longer.

For most mushrooms slices are a fine for dehydration and presentation. If you slice your mushrooms you will increase the available surface area to be dried and reduce your dry time. Or you can be lazy like me and buy the sliced mushrooms :)

Dehydrator - If you do not have a dehydrator you can put the mushrooms on parchment paper on a cookie sheet and place them in the oven on the lowest setting. The downside to using the oven is that you will have to pay closer attention to the mushrooms during the drying process. You will need to flip the mushrooms to allow the undersides to dry too.

Food Processor - food processor or blender. If you don't have either you can go old school ... a knife and a mortar and pestle.

Optional:

Wire Mesh Strainer

Step 2: Drying

Arrange the mushroom slices in the dehydrator and dry them until they are crisp and break easily instead of bending.(drying times will vary depending on the make and model of your dehydrator)

At this point you can stop here if you want.

For use in soups and other moisture rich dishes you can simply add the dehydrated slices in during the cooking process and the mushroom slices will rehydrate while the dish cooks.

For fast cooking dishes or less liquid intense dishes, like an omelet, you will need to soak the dehydrated mushroom slices in warm water for around 20-30 minutes so they are plump and juicy instead of hard and splintery.

If you want the ability to add mushroomy goodness to and dish in an instant, or if you are like me and have kids that pick out all the tasty bits of the dinner you make for them .. proceed to the next step.

Step 3: Grinding

grab your trusty food processor or blender.

Turn your hard dried mushroom slices into a fine powder. I like to dump the pulverized mushrooms through a wire mesh strainer to catch any big bits for a second trip through the food processor.

Once you have your desired consistency you want to store your mushroom powder in a cool dark place in an air tight container to avoid spoiling or rehydrating before you are ready to use it.

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    16 Discussions

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    Dawsie

    2 months ago

    Lol Hi :-) I have been making mushroom powder for over 40 years now lol what’s that old say “it’s better than sliced bread” lol I use to do it the old way in the M/P but now I use a electric coffee grinder as it makes the best fine powder you can find and it sure wrists :-)
    The only mushroom I have never been able to grind down to a powder is the Shitaky mushrooms they are just too hard to grind down even in a blender the best you can do for them is to chop then as fin as you can before putting them into a dehydrator placed on baking sheets or they will all fall down the levels and make a nasty mess lol
    I have introduced many of my friends to dry mushroom powder as it gives an better hit of mushroom flavour than fresh ones do specialy in stews :-)
    I buy bulk mushrooms when the prices drop as they cost almost $20AUS for a kg of mushrooms I have bought the ones that the store have bagged for fast sells because as your putting them in to dry then dumping them into a sink of water is not going to be a problem at all :-) I have found that they have given me the best dryed mushroom powder ever. I find that button mushrooms are nice and sweet but older mushrooms are fuller in flavour once they have been dried and powdered :-) but I keep both so depending on the dish then I do have a choice.

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    LorddrakeDawsie

    Reply 2 months ago

    I did not kmow that about the flavor change as they get older, but it makes sense. It is kind of like bananas .. the closer they get to being "over ripe" the better they taste because the starches change to sugars.

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    DawsieLorddrake

    Reply 2 months ago

    Lol I know what you mean I find old bananas are great for banana bread where as new bananas just don’t add flavour to the banana bread;-)
    I learned the trick with mushrooms after I had a chance buy one day when the supermarket had bagged 2 very large bags with old mushrooms and marked them down to $4 each bag which both bags had around 2-3 Kg each I could not walk past a barren like that when fresh mushrooms sell at around $20kg here in Australia so I bought them dried them and powdered them and when I compared it the jar of fresh mushroom powder that I had already on hand I found that the older mushroom powder was soo much more robust in smell and flavour so now I make both fresh and old mushroom powder :-) so depending on the dish I am making I now I have that choice:-)

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    BillS44

    2 months ago

    Can this be used on "any" mushroom? Even the "special" kind?

    1 reply
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    LorddrakeBillS44

    Reply 2 months ago

    I am assuming it would work for any kind of fungi, but I have no experience with "exotic" shrooms

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    maxman

    2 months ago

    Good idea. Why didn't I think of this?

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    johnny108

    2 months ago

    I do this all the time with shiitake mushrooms- a half teaspoon of powder in a cup of ANY sauce you are making really improves the flavor, because shiitake are a natural source of MSG.
    Very helpful in ranch dressing and BBQ sauces.

    1 reply
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    Lorddrakejohnny108

    Reply 2 months ago

    I did not know that about shiitakes. Thanks for sharing that.

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    Jannemannetje

    2 months ago

    A VERY GOOD PIECE OF ADVICE. KEEP THE GOOD WORK UP WITH OTHER GOOD IDEAS ON TURNING FRUITS A.O. TO DRY POWDER.

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    Virginia R

    2 months ago

    Great presentation.. Thank you

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    audreyobscura

    3 months ago

    My grandma used to preserve mushrooms this way too! She would add the mushroom powder to soups and and even foccacia dough!

    3 replies
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    Lorddrakeaudreyobscura

    Reply 3 months ago

    It is the new Frank's red hot ... "I put the S**t on everything" LOL

    The powdered mushrooms blend into all sorts of dishes and adds a nicely layer of flavor complexity .. and the best part is my kids can't pick it out of the dish MUH HA HA HA

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    GadishaLorddrake

    Reply 3 months ago

    I love your evil plan Lorddrake Ha-Ha-Ha-Ha-Ha (still have to work on my evil laugh)

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    LorddrakeGadisha

    Reply 3 months ago

    :D Keep working on it .. just remember .. true evil comes from the spleen.