Homemade Mushroom Powder - Recipe

Mushroom powder is a versatile way to add extra mushroom flavor to your cooking. It's made by drying mushrooms and then grinding them into a fine powder. This powder can then be added to all kinds of savory dishes to give them an umami boost.

Homemade Mushroom Powder - Recipe

For most uses more affordable mushrooms like cremini and shiitake work well. Reserve pricier varieties like porcini and morel for when you really want to highlight their unique flavors.

Experiment with different mushrooms and blends to find your perfect match. Just be sure any wild-foraged mushrooms are safe to eat.

How To Make Mushroom Powder

Homemade Mushroom Powder - Recipe

How To Make Mushroom Powder - Recipe

Making mushroom powder only takes a few simple steps.


  • Dehydrator (or oven)
  • Blender, food processor, coffee grinder, or spice grinder


  • 1 ounce dried mushrooms (about 1 cup)


  • Clean and slice fresh mushrooms (if drying your own). Place them in a single layer on dehydrator trays.
  • Dehydrate mushrooms at 130°F until completely dry and brittle, 6-12 hours.
  • Break mushrooms into smaller pieces.
  • Working in batches, grind mushrooms into a fine powder using a blender, food processor, coffee grinder, or spice grinder.
  • Store powder in an airtight container for up to 6 months.

Let's break down the process further:

Dehydrating The Mushrooms

You can purchase pre-dried mushrooms or dry fresh ones yourself. Drying concentrates flavors and makes mushrooms easier to grind.

Temperature: 130°F

Time: 6-12 hours

Mushrooms are done when very dry and brittle throughout. If flexible at all, keep drying.

An oven can work but maintaining such a low temperature can be tricky. Using a dehydrator is best to evenly dry mushrooms.

Grinding The Mushrooms

Break dried mushrooms into smaller pieces first to grind more easily. Don't skip this step!

Then working in small batches, grind mushrooms into a fine powder using:

  • Blender
  • Food processor
  • Spice grinder
  • Coffee grinder

Spice and coffee grinders work best for small batches. For larger amounts, a blender or food processor is easier.

Process until the powder is very fine like flour. Be patient as mushrooms can take longer to grind than spices.

Storing Mushroom Powder

To maintain freshness and prevent moisture absorption store mushroom powder in an airtight glass jar in a cool, dark place. The refrigerator or freezer also works for longer storage.

If stored properly, homemade mushroom powder keeps its flavor for about 6 months.

Key Takeaway: Grind dried mushrooms into a super fine powder to create a versatile homemade seasoning. Dehydrators evenly dry mushrooms best.

Uses For Homemade Mushroom Powder

Now that you know how to make mushroom powder, what creative ways can you use it? Here are some tasty ideas:

Add To Sauces and Gravies

Mushroom powder mixes easily into any sauce or gravy. Add it to pasta sauce, bechamel sauce, cheese sauce, pan gravies, and more.

Boost Soup Flavor

Stir mushroom powder into vegetarian, bean, tomato, potato, chicken noodle soup, or any broth-based soup. It adds a lovely umami depth.

Season Vegetables

Toss vegetables lightly with oil then sprinkle on some mushroom powder before roasting. It's fantastic on cauliflower, Brussels sprouts, broccoli, potatoes, carrots, and more.

Sprinkle on Eggs

Add mushroom powder to scrambled eggs or omelets for extra flavor. It also makes a great ingredient in egg bakes and frittatas.

Coat Proteins

Rub mushroom powder on lean proteins before cooking for a meatier flavor. It's great on chicken, pork, and fish. Or add some to hamburger or meatloaf mixes.

Popcorn Topping

Like a slightly sweet, salty, and umami flavor on popcorn? Sprinkle on some mushroom powder after drizzling with olive oil or melted butter.

Mix into Dips

Stir a bit of mushroom powder into sour cream before serving with baked potatoes or vegetables. Or blend it into hummus, bean dips, or warm artichoke dip.

Add to Rice Dishes

Stir mushroom powder into hot rice along with vegetables, eggs, beans, or meat to give it an extra dimension. It also makes rice-based dishes like risotto, rice pilaf, and stuffed peppers next level.

Season Pasta

Toss some mushroom powder with hot pasta before serving with sauce. You can also blend it right into pasta salads for a flavor boost.

Simmer Into Soups

Add mushroom powder in the last 5-10 minutes when making vegetable, bean, lentil, tomato or chicken noodle soup. It adds a subtle umami richness.

The possibilities are endless with this versatile homemade seasoning!

Key Takeaway: Mushroom powder shines when added to sauces, proteins, vegetables, eggs, pasta, rice, popcorn and more for next-level umami flavor.


Can you use fresh mushrooms?

Fresh mushrooms have too high a moisture content. You must thoroughly dry mushrooms first before grinding into powder.

Do all dried mushrooms work?

Most types of dried mushrooms can be ground into powder. Meatier, more flavorful mushrooms make the best seasoning powder. Avoid dried mushrooms with lots of stems or grit.

Is mushroom powder salty?

Plain homemade mushroom powder contains no salt though some store-bought blends do. Feel free to add salt and other spices to suit your taste.

Can you make spicy mushroom powder?

Absolutely! Mix in spices like cayenne, crushed red pepper, black pepper, garlic and onion powder, paprika, and more. Get creative with your own custom blends.

What's the shelf life?

If stored properly in an airtight container, homemade mushroom powder lasts around 6 months before losing potency and flavor. Freeze for even longer storage.


Homemade mushroom powder lets you easily add umami richness to everyday cooking. Making your own mushroom seasoning is simple and costs just a fraction of what you'd pay for fancy versions.

Keep a jar handy right alongside the salt and pepper to sprinkle into sauces, eggs, meat, soups, pasta, popcorn, and anything needing a flavor boost. Mushroom powder brightens up dishes across the board!

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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