LAB NOTES: Homemade Mushroom Seasoning

A view of the mushroom seasoning from the side. It looks like a lot, but is only 50g.

Over the past year, I’d been hearing numerous references to mushroom powder and that it was easy to make on the Sauce Stache and Mary’s Test Kitchen YouTube channels. As well as other channels..So I went looking and I found this recipe on the Inspired Taste website  (  LINK HERE: )
This past weekend my local grocery store had a good deal on sliced mushrooms so I grabbed a couple containers and brought them home to try my hand at making my own mushroom seasoning.

LAB NOTES: 30 April, 2023
I set my airfryer to 110F for four hours to start.
Then I put the 500g of mushrooms in the basket and started the airfryer running.

1 kilogram of raw sliced mushrooms.

What I put in the blender jar.
1 TBSP Sea Salt
1 TBSP Nutritional Yeast ( I added this in, this is not part of the original recipe )
1 tsp Granulated Garlic
1 tsp Granulated Onions.

LAB NOTES: 01 May, 2023
The mushrooms are finally dehydrated. There was 50g of mushrooms after starting with 500g of raw sliced mushrooms.I was super cautious and dehydrated the mushrooms at 43.3C/110F for twelve hours overall. I put the dehydrated mushrooms into the blender jar.
Then the sea salt, nutritional yeast, granulated garlic, and granulated onions.
I put a kitchen towel over top of the blender and blitzed it in pulses for about three
minutes. The final yield was 50g, well that’s what I was able to get into the pint jar.

A look in from the top.

There’s some residue left. I’ll put some water in the blender jar and pour the resulting mixture
into the Bolognese sauce when I reheat it tonight. I also sprinkled a pinch of the mushroom powder 
into the pan. Oh my goodness that really upped the flavour of the pasta dish.

If you can get fresh mushrooms inexpensively from your local grocery store, or dried mushrooms from Amazon. I highly recommend making this seasoning.

Be Well!