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Wild Mushroom Powder
The best way to use a glut, and the most useful jar in the kitchen.
Makes 1 jar · 4 hours drying
Never eat a wild mushroom on the strength of a website alone. Some deadly species look very like good edibles. Check every feature, and get an expert opinion if there is any doubt at all.
Read the full foraging safety guidance.
Ingredients
- 500g mixed wild mushrooms (winter chanterelles and bay boletes are ideal)
- 1 tsp sea salt (optional)
Method
- Slice the mushrooms 5mm thick.
- Dry at 50C in a dehydrator or the lowest oven with the door ajar until they snap cleanly.
- Cool completely, then blitz to a fine powder in a spice grinder.
- Store in a sealed jar away from light.
- Use a teaspoon at a time in gravies, risottos, stews and rubs.