{"id":19519,"date":"2024-10-02T08:08:14","date_gmt":"2024-10-02T06:08:14","guid":{"rendered":"https:\/\/brodandtaylor.eu\/pilzpulver-selber-machen\/"},"modified":"2024-11-21T08:57:06","modified_gmt":"2024-11-21T07:57:06","slug":"mushroom-powder-recipe","status":"publish","type":"post","link":"https:\/\/brodandtaylor.eu\/en\/mushroom-powder-recipe\/","title":{"rendered":"Mushroom Powder"},"content":{"rendered":"

By\u00a0Mario Fabbri, TV Host, Trying Vegan with Mario<\/strong><\/p>\n

Homemade Mushroom Powder \u2013 A Flavorful Addition to Stocks, Soups, and Sauces<\/h2>\n

One of my favorite things to do with mushroom powder is to add it to a vegetable stock. Dehydrate a bunch of mushrooms, grind them up into a powder, and keep it in your cabinet for the next time you cook or are making a stock. When you turn mushrooms into a powder, it condenses the flavor and preserves it for months. You can do this with almost any type mushroom. Try it out with your favorite ones.<\/p>\n

Tip:<\/strong> Bring out the intense flavor of mushroom powder by adding it in while caramelizing onions or garlic<\/em>.<\/p>\n

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Time & Temperature:<\/strong> Dehydrate at 47 \u00b0C for 8-12.
\nEquipment:<\/strong> SAHARA Folding Dehydrator<\/a>.<\/p>\n

Ingredients:<\/h3>\n
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  • This works with almost any type of mushroom. I recommend king oyster mushrooms.<\/li>\n<\/ul>\n

    Instructions:<\/h3>\n
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    • Slice mushrooms very thin.<\/li>\n
    • Dehydrate on 117 \u00b0F \/ 47 \u00b0C for 8-12 hours. When the slices are crispy enough to snap, they are ready.<\/li>\n
    • Grind in a spice grinder or coffee bean grinder until powdered.<\/li>\n
    • Store in an airtight jar in a dry place.<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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