Homemade Mushroom Umami Powder
Directions
- 1Clean and cut the stems of the fresh shiitake mushrooms. Use a brush to clean them.
- 2Place the cleaned shiitake mushrooms in a dutch oven. Cover them with filtered water, plus an extra inch above them.
- 3Bring the mushrooms to a boil, then reduce heat to a simmer and let them boil for about two hours.
- 4Remove the mushrooms from the pot and move them to a second pot, cover with water, cover with lid and do a complete second boil.
- 5Strain the mushrooms and save the liquid from both boils.
- 6Blend the dried shiitake mushrooms into a powder.
- 7Add the dried shiitake mushroom powder to the mushroom broth.
- 8Whisk everything until you get a fairly thick consistency.
- 9Spread the mixture thinly on a baking sheet lined with parchment paper.
- 10Dehydrate in the oven until completely crumbly.
- 11Blend the dehydrated mixture into a powder using a blender. Add more salt to taste, aiming for a saltiness similar to a bouillon cube.
- 12Strain the powder a few times to remove any remaining chunks.
Ingredients
- 200 grams dried shiitake mushrooms
- 1 container fresh shiitake mushrooms
- 2 cups filtered water
- 1.5 tablespoons salt
Equipment
large stock potdutch ovenblenderbaking sheetparchment paperwhisk