Fun guys (and gals) love fungi, mostly of the culinary persuasion (though an argument can be made for a different type of fun shroom, that’s not what we’re discussing today). Before enjoying them, mushrooms have to be cleaned of any dirt and debris, and the woody portion of the stems removed. Those stems, though not texturally pleasant when roasted, still have lots of earthy, savory flavor hidden within. And you can access that flavor by drying them in the oven and then pulverizing them into a powder.
I’m a big fan of grating dried mushrooms atop of all sorts of things, from eggs to popcorn. The downy powder adds a subtle, earthy flavor to whatever you sprinkle it on, but you don’t have to buy dried mushrooms to take advantage of their savory qualities; you can use the tough end of whatever mushroom you’re cooking to make your own savory seasoning.
The process works with any edible mushroom. Whenever I’m prepping mushrooms for roasting or searing, I take care to slice off the woody ends of the stems and store them in the freezer until I have a sandwich bag’s worth. I dry them out in a low-temp oven, then grind them up with a mortar and pestle to make a powder. I add the powder to soups, stews, sauces, dips, eggs, popcorn—you get the idea.
For best results, you want to slice the stems thinly so they dry evenly and grind up easily. Thicker pieces will end up chewy instead of crispy, and it’s the crispy bits that make the best powder. How finely you grind your powder is up to you. I like to sift the bigger bits out and use them as a sort of “gravel” on salads and pasta dishes, and save the finer powder for mixing into dips and spreads.
Mushroom Stem Umami Powder
Table of Contents
Ingredients:
- Woody mushroom stems, sliced thinly
Take your bag of frozen woody steams out of the freezer and let them come to room temperature. They will release a lot of liquid, and that’s good, because it gives you a slight head start. Blot them with paper towels, then spread them out on a parchment-lined baking sheet and place the sheet in an oven heated to 200℉.
Let dry for at least two hours, maybe longer, until the mushroom slices are thin and shatteringly crisp. Let them cool completely at room temperature, then grind them up using a mortar and pestle or spice grinder to make a fine powder. You can sift out any bigger bits using a fine mesh sieve, but don’t throw them away, they make a charming crunchy topping.