With a recent glut of foraged wild mushrooms i decided to dry them out and make a powder.
It is so simple to do and a great store cupboard ingredient to add a robust, meaty flavour to sauces, stews, gravy’s, marinades, roasted meats and risotto’s.
You can use any mushrooms but I find wild mushrooms give you the most incredible intense flavour.
All you need to do spread the mushrooms out on a cooling rack lined with muslin cloth. Place them in a low oven at 90 degrees or in an airing cupboard and dry out over night.
Then blend the dried mushrooms up in a spice grinder until a fine powder is achieved.
Store in an airtight container or Kilner jar for up to a year.