Homemade Mushroom Umami Powder www.youtube.com 10 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Clean and cut the stems of the fresh shiitake mushrooms. Use a brush to clean them. 2. Place the cleaned shiitake mushrooms in a dutch oven. Cover them with filtered water, plus an extra inch above them. 3. Bring the mushrooms to a boil, then reduce heat to a simmer and let them boil for about two hours. 4. Remove the mushrooms from the pot and move them to a second pot, cover with water, cover with lid and do a complete second boil. 5. Strain the mushrooms and save the liquid from both boils. 6. Blend the dried shiitake mushrooms into a powder. 7. Add the dried shiitake mushroom powder to the mushroom broth. 8. Whisk everything until you get a fairly thick consistency. 9. Spread the mixture thinly on a baking sheet lined with parchment paper. 10. Dehydrate in the oven until completely crumbly. 11. Blend the dehydrated mixture into a powder using a blender. Add more salt to taste, aiming for a saltiness similar to a bouillon cube. 12. Strain the powder a few times to remove any remaining chunks. 1. Clean and cut the stems of the fresh shiitake mushrooms. Use a brush to clean them. 2. Place the cleaned shiitake mushrooms in a dutch oven. Cover them with filtered water, plus an extra inch above them. 3. Bring the mushrooms to a boil, then reduce heat to a simmer and let them boil for about two hours. 4. Remove the mushrooms from the pot and move them to a second pot, cover with water, cover with lid and do a complete second boil. 5. Strain the mushrooms and save the liquid from both boils. 6. Blend the dried shiitake mushrooms into a powder. 7. Add the dried shiitake mushroom powder to the mushroom broth. 8. Whisk everything until you get a fairly thick consistency. 9. Spread the mixture thinly on a baking sheet lined with parchment paper. 10. Dehydrate in the oven until completely crumbly. 11. Blend the dehydrated mixture into a powder using a blender. Add more salt to taste, aiming for a saltiness similar to a bouillon cube. 12. Strain the powder a few times to remove any remaining chunks. Add Direction Ingredients 200 grams dried shiitake mushrooms 1 container fresh shiitake mushrooms 2 cups filtered water 1.5 tablespoons salt - + - + - + - + Add ingredient Equipment large stock pot dutch oven blender baking sheet parchment paper whisk Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe