Dried shiitake mushrooms are glutamate-rich umami powerhouses. We often rehydrate them to use in recipes—but you can also grind them to a powder that gives a quick boost of earthy, meaty flavor to all kinds of dishes.
Ingredients
The Secret Umami Powerhouse You Probably Already Have in Your Kitchen
All you need is one ingredient and a spice grinder.
By Published June 15, 2021.
How to Make:
Grind dried mushrooms to fine powder in spice grinder or food processor. Store in air-tight container (a clean spice jar works well) and out of direct sunlight.
How to Use:
Add to dishes before or during cooking so that the powder can hydrate, not as a final seasoning at the table like salt; otherwise, it will taste dry and dusty. The amounts listed in the chart below are a good starting point, but you can add more or less to suit your taste.
| TRY IT IN | AMOUNT |
|---|---|
Meaty stews and chilis | 1-2 tbs |
Ground beef or burgers | 1 tbs per lb |
Fresh pasta or gnocchi dough | 2 tbs per cup of flour |
Mushroom risotto | 2 tsp |
Flour dredge for breaded cutlets | 2 tsp |
Pan sauces | 1 tsp |
Spice rubs | To taste |
Steaks, chops, scallops, or meaty fish before sautéing or grilling | A sprinkle |
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