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Mushroom Powder


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  • 3 pounds mushrooms* - (to 4) cut 1/4" slices
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • Few grains of cayenne
  • 2 teaspoons cornstarch to prevent caking


Servings 1


Step 1

* Alternate Mushrooms: Boletes, Black Chanterelle, Puffballs, Shaggy Parasol Mushroom

Dry the mushroom slices (see Preserving Mushrooms). When the slices are nearly dry, remove in 2 to 3 batches to baking sheets. Place in a preheated 300 degree oven and toast until golden brown. After the slices have cooled, place a few at a time in a blender or a food processor and blend to a fine powder. Repeat this procedure until all the mushrooms have been pulverized. Add the other ingredients and blend.

Store in a glass container with a tightly closed top.

This recipe yields about 1 cup.

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