Page title and description

Sauces, conserves & preserves
Mushroom seasoning powder
Cook's notes
This works well with almost all varieties of mushroom; just remember to slice them thin enough so that they can dry effectively.Ingredients
- 400g selection of mushrooms, e.g. Chestnut, Porcini, Oyster or Shiitake

Method
Prep time:
10 min
PT10M
Cooking time:
4h
PT4H
-
Step 1
Set your oven to the lowest temperature possible. If it doesn’t go lower than 60°C, then you will need to keep the door slightly ajar during the drying process. -
Step 2
Thinly slice all your mushrooms, roughly 8mm thick. Spread them out on greaseproof paper in an oven tray. Put them in the oven and check them frequently, turning them over every hour or so. After about 4 hours they should be dry. They should be brittle and snap like a cracker. If they have any flexibility left in them, return them to the oven for a little longer. -
Step 3
Once done, allow them to cool, then blitz into a powder using a spice grinder or food processor. Store in an airtight jar in a cool dark place for up to a month.