This mushroom powder seasoning is our secret to making almost any savory dish taste better. We stir it into soups, stews, beans, taco fillings, and more! Jump to the Mushroom Powder Recipe
We use mushroom powder all the time. A jar of it sits next to the salt and pepper in our kitchen. It’s essential. We first tried it after visiting Seattle’s World Spice Merchants. They sell jarred mushroom powder, and it blew us away. The moment we tried it, we knew we needed to figure out how to make it at home. That was years ago, and we’ve been making it for ourselves ever since.
We’ve shared our love for mushroom powder before– see our homemade taco seasoning, mushroom stuffing, spaghetti and meat sauce, vegan meatballs, and gravy.
In all of those recipes (as well as many more), mushroom powder takes a dish that tastes good and makes it taste excellent! The mushroom powder adds a rich, savory umami punch to anything you sprinkle it on. It’s magic.
You can buy mushroom powder blends (although it depends on what stores you have available in your area). We’ve even seen a jar sold at Trader Joe’s.
Even though it’s a bit more available today than when we first tried it years ago, we still prefer to make it ourselves. Most of the store-bought options include salt in their blend. We aren’t against salt by any means, but we like to add it separately. I also find that homemade mushroom powder is more flavorful.
How to Make Mushroom Powder
If you have a food processor or blender, our homemade mushroom powder is effortless to make.
The base is dried mushrooms, which we have seen in most larger or specialty grocery stores. You can use one or more varieties. We love using porcini mushrooms, which are aromatic and flavorful.
There’s only one step when making your mushroom powder: Place dried mushrooms into a food processor or blender and turn it on. When the dried mushrooms turn into a fine powder, it’s ready.
If you want to get fancy, you can add a few more spices to the mix, but that’s entirely up to you. We’ve shared a few suggestions in the recipe below.
When you’ve got your very own jar of mushroom powder, use it on the following:
- Season meat, like steak, ground meat, or chicken
- Stir it into soups, stews, or tomato-based sauces like this spaghetti sauce
- Sprinkle over eggs or stir into a stir fry and curries
- Toss with vegetables before roasting or sautéing
- Add to anything that needs a boost of savory flavor!
And that’s it, our essential mushroom powder. We use it every day and hope that we’ve inspired you to do the same.
Essential Mushroom Powder Seasoning
This mushroom powder seasoning is our secret to making almost any savory dish taste better. We stir it into soups, stews, beans, taco fillings, and more! Keep this seasoning blend next to your salt and pepper. Anytime you find a dish that needs a boost of flavor, add a teaspoon or two and then see just how magical this blend can be.
You Will Need
1 ounce dried porcini mushrooms, substitute dried shiitake mushrooms
1Place the dried porcini mushrooms into the bowl of a food processor or blender. Close the lid, and then blend until a very fine powder. Do not open the lid. Wait for the fine powder to settle before opening or else your kitchen will be dusted with mushroom powder.
2When the dust has settled, transfer to an airtight container. The mushroom seasoning will keep for up to 3 months.
Adam and Joanne's Tips
- You can stir additional spices into the blended mushrooms. Consider the following: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black or white pepper, and 1 tablespoon fine sea salt.
- When blending, don’t be surprised if some mushroom dust comes out of the food processor or blender. A damp dishtowel covering the top of the processor or blender lid can help a little. Even with this, you will likely need to clean up some mushroom dust around the work area.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Great idea! Dried mushrooms are a MUST in many of our family’s Polish dishes, and I always have them in the pantry. Just ground some up to try your taco seasoning for tomorrow’s taco Tuesday, I’ll post review for that then. I’ve never said ‘that then’ in a sentence like that before, how fun was that.. huh..Anyways, to folks concerned about the miniscule amount of grit that may be lurking? I cling to that old adage, “you’re gonna eat a bushel of dirt before you die anyway”.. lol.
OMG this is the most wonderful add-in flavouring I have ever come across. Thank you.
Can you use any mushrooms for the mushroom powder recipe? Also if drying your own mushroom how many ounces would you need?
Yes, but we do love the flavor of porcini mushrooms.
Just wondering if you think a coffee grinder would work for this (using a smaller amount of mushrooms, of course). I have a grinder that is set aside for use with only spices.
Hi Marian, You can use a coffee grinder (although, you might need to make a smaller batch). Keep our tips in mind regarding the dust that can escape and don’t open the ginger for a minute or two after grinding.
Last week when I was shopping in Safeway I noticed that they had a ton of dried mushrooms above the fresh. I was in a rush so I didn’t see exactly what varieties but the were 4 or 5. I’m going to try your wonderful recipe. I follow the spice house on Instagram and they had an Asian spice mix that looked wonderful but at almost $13.50 a jar I thought it was a bit much. Since I own any of the recipes they referenced in the post I think I can mix something similar up and mushroom powder would be a wonderful addition asthey recommended use the mixture ove skirt steak and serving the steak as a rice bowl. Thanks for a great recipe and inspiration.
Hello Inspired Taste,
I’ve wanted to obtain mushroom powder but have not seen it in any stores where I live. I’m excited to try your recipe. Thank you for sharing. I’m just concerned that sometimes when I do buy dried mushrooms and use them in recipes by hydration…sometimes there is grit that gets left behind in the liquid. How might I avoid this when grinding dried mushrooms into powder?
We understand your concern and in this case, since we are not rehydrating, there is no way to remove any grit. Honestly, I don’t worry myself too much about it.
Does the mushroom powder need to be refrigerated? I have a huge jar of mixed dried mushrooms, but I always rinse them in hot water first to get rid of any residue or dirt. If I were making a powder, I wouldn’t be able to clean the dried mushrooms. Any tips? Thanks!
Hi Ann, We keep ours at room temperature, but it wouldn’t hurt to store in the fridge. You are correct, with this recipe, there is no way to remove grit from the mushrooms. We make the mushroom powder anyway and don’t worry too much about it.
We’re on the west coast (Vancouver BC)) and it rains every day in winter. Do you think it may be too humid for air drying. No sun either 🙁 thank you for all the inspiring recipes.
Hi Jenna, We have never dried our own mushrooms before and have only purchased them. You might need to consult someone who is more knowledgable about drying mushrooms.
Can you use the dehydrated regular type of mushrooms you buy in the International/Asian department of grocery stores?
Hi Jan, Yes, I’d guess that they are shiitake mushrooms (it should say on the bag somewhere).
Hi, by “dried” do you mean dehydrated? Regards, Leo