Making your own mushroom powder is a simple and affordable way to add a boost of umami flavor to your favorite dishes. Umami is the fifth basic taste, often described as savory, and can be found in ingredients such as mushrooms, soy sauce, and Parmesan cheese. By cooking and drying fresh mushrooms and then grinding them into a powder, you can concentrate their rich, savory flavor and add it to a variety of dishes. Homemade mushroom powder is versatile and can be used in soups, stews, gravies, sauces, or as a seasoning for meats and vegetables. Additionally, it can be a great way to reduce food waste by using up any mushrooms that may be past their prime. By making your own mushroom powder, you can easily elevate the flavor of your dishes and impress your guests with your culinary skills.


  • 1 pound fresh mushrooms (any variety)
  • Salt
  • Pepper


  1. Clean the mushrooms by wiping them with a damp cloth or paper towel. Do not rinse them in water, as this can make them soggy and difficult to dry.
  2. Slice the mushrooms into thin, even pieces.
  3. Heat a large skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown. This should take about 10-15 minutes.
  4. Once the mushrooms are browned, season them with salt and pepper to taste.
  5. Remove the mushrooms from the skillet and spread them out in a single layer on a dehydrator tray. If you don’t have a dehydrator, you can use an oven set to its lowest temperature (usually around 150°F).
  6. Dry the mushrooms in the dehydrator or oven for several hours, until they are completely dry and crispy. This could take anywhere from 4-8 hours, depending on the temperature and humidity.
  7. Once the mushrooms are dry, transfer them to a blender or food processor and pulse until they form a fine powder. Be sure to let the powder settle before opening the blender or food processor, as the fine particles can be quite dusty.
  8. Store the mushroom powder in an airtight container in a cool, dry place. It should keep for several months.

To use the mushroom powder as a seasoning, simply sprinkle it on dishes that could use a boost of umami flavor. It works particularly well in soups, stews, gravies, and sauces, but can be used in many other dishes as well.