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If you are looking for a magical ingredient to add extra flavor to most of your dishes, look no further! This mushroom seasoning is perfect for adding an umami flavor to soups, bakes, stir-fries, dips, and many more! Just two ingredients are required: dried shiitakes and salt!
A few years ago, I discovered the existence of mushroom seasoning, an alternative to MSG made from ground mushrooms, salt, and sometimes yeast and mushroom extracts.
Shortly after trying it, I knew I had to create a homemade version. Seriously, this condiment is like MAGIC. Once you start using it, there is no going back. It’s that essential ingredient that elevates flavors, adding depth and complexity to many dishes.
Although my version is quite different from the store-bought brand, it does have that meaty, umami flavor that we all love so much. It’s basically umami in powdered form, and I’m sure it will quickly become an essential in your kitchen!
⭐️ Why You Should Try It
Your next favorite (secret) ingredient.
When I published this recipe back in 2019, I had no idea it would be that successful as there were literally no recipes for such powder. Over the years, I have received lots of feedback from readers who are now using it on a daily basis!
This mushroom seasoning is basically an umami bomb – it deepens the flavors of almost any dish! What’s umami, you may ask. Umami is the fifth basic taste, after sweet, salty, bitter, and sour. According to the Umami Information Center, “Umami plays an important role in determining the deliciousness of a dish.”
Since dried shiitake mushrooms are high in glutamate, they are perfect for creating a powder that imparts meaty and savory notes to all kinds of dishes.
Made in just 5 minutes with one blender.
You will be surprised by how quick and easy my recipe is! Simply add dried shiitakes and salt to a blender and blend until you get a very fine powder. Your mushroom powder is now ready to use!
It keeps forever.
Another advantage of this mushroom seasoning is that since it only contains dry ingredients, it keeps very well in your pantry. I usually make a big batch, and it lasts me over a year.
You can even transfer it to small jars, print a nice label, and gift it to friends and family!
📘 What Is Mushroom Seasoning
Mushroom seasoning is a flavoring powder that can used as a healthier alternative to glutamate. It’s perfect for adding umami and enhancing the flavor of your recipes.
This condiment can be used almost everywhere, from soups to stir-fries, marinades, and more!
🍄 Ingredient Notes
Dried mushrooms
The main ingredient of this umami powder is dried mushrooms. You can use any dried mushrooms, such as shiitakes, porcini, or oyster mushrooms.
I have tried this recipe with different varieties, and I highly recommend shiitakes as they bring the most flavor (they also tend to be cheaper). The only variety of mushrooms I would advise staying away from is Morels, as they contain some toxins that can potentially cause health issues.
Where to buy: You can buy dried shiitakes in most Asian supermarkets. Both whole and sliced mushrooms work.
Salt
Salt is also a natural flavor enhancer. Unlike other recipes, I use a relatively small amount of salt, so there’s no need to adjust the saltiness of your dishes when incorporating this mushroom seasoning.
Note: Do not use wet salts such as Fleur de Sel or French Grey, or they will make your powder clump.
🥣 How to Make It
I like to start with dried shiitakes to save time, but if you don’t have access to them or simply prefer to make your own, you can dehydrate fresh shiitakes using a dehydrator. Check the box below for the instructions.
How to dehydrate fresh shiitakes
- Clean the mushrooms. Using a damp paper towel, clean the mushrooms and remove any possible dirt.
- Arrange them in the dehydrator. Arrange the cleaned mushrooms on the tray of your dehydrator in an even layer, making sure they don’t overlap.
- Dehydrate. Turn on the dehydrator and dehydrate the mushrooms for 8-10 hours at 122°F (50°C) or until the mushrooms are light and completely dry. Depending on the size of your mushrooms, you might have to adjust the time. Note: you can speed up the process by slicing the mushrooms instead of keeping them whole.
- Add the ingredients to a blender. Place the dried shiitakes and salt into the bowl of a high-speed blender.
- Blend. Blend for 30-40 seconds or until you get a very fine powder. Be aware that the mushroom powder is very fine and light, a bit like powdered sugar. So, after blending, I highly recommend waiting for a couple of minutes before opening the blender lid for the powder to settle a bit.
- Transfer to a container. Finally, transfer the mushroom seasoning to a clean glass container or jar.
📔 Tips
Dry it over low heat.
Some brands of dried mushrooms may have more moisture than others. That can lead to a powder clumping together. In case, after blending, the powder is not dry enough, you can heat it in a pan (without any oil) for 5-7 minutes to make it drier. Make sure to cook it over low heat and stir very regularly so as not to burn it.
Sieve it.
For a super fine powder, I recommend passing it through a very fine sieve after blending.
Store in a dry place.
Like any spice or dried herbs, this powder should be stored in a dry place at room temperature. Do not store it in the refrigerator.
🌿 Variations
Although this version is already super tasty on its own, you can customize it to your liking by adding extra ingredients. Here are a few suggestions:
- Add dried seaweed: Dried seaweed such as nori or wakame is also packed with umami. You can use, for example, 2 ounces of dried shiitakes and 2 ounces of nori. Be aware that it will impart a sea flavor to your mushroom seasoning.
- Add dried onion powder: Add 2 tablespoons of dried onion powder to your seasoning.
- Adds herbs: For a more herby seasoning, feel free to add dried herbs such as thyme, oregano, or ground black pepper.
- Increase the amount of salt: If you are looking to make a version of this seasoning closer to Traders Joe’s Umami Seasoning Blend, use about 1 tablespoon of salt instead of the recommended 1 teaspoon.
🍜 Where to Use It
You can use this seasoning powder basically everywhere! It will deepen the main flavors and add meaty, almost earthy notes. Here are a few ideas:
Soups and stews
Incorporate a few tablespoons of mushroom seasoning into noodle or vegetable soups such as vegan ramen, Bun Thai (hot and sour soup), or Vietnamese “beef” stew! Note: I recommend using about one tablespoon of powder for every 6-8 cups of soup.
Stir-fries
Stir in a few teaspoons of mushroom seasoning toward the end of cooking for extra umami! It works great in many Asian dishes like noodles or vegetable stir-fries.
Meat alternatives
Use it as a flavoring to season your plant-based meats. I enjoy using it to season vegan bologna, vegan “roast pork,” or vegan chicken. I always use it when making this Vegan Foie Gras recipe as well.
Marinades
It’s also perfect for enhancing the flavor of your tofu/tempeh/seitan marinades.
Dips & sauces
Use it in cheesy sauces, hummus, bechamel, pasta sauces, etc.
Note: Be aware that you might have to decrease the amount of salt used in your recipes a little bit, as this powder is slightly salty.
❄️ Storing
- To store: This mushroom powder can be stored for up to 12 months in an airtight container at room temperature. Do not refrigerate it, otherwise it might clump and grow mold because of the humidity.
💬 FAQ
There is different information on whether you can eat raw dried mushrooms, so I would recommend doing your own research. Personally, I have been using it in many raw recipes and never had any issues.
If you are talking about the mushroom seasoning sold as little granules, no, it is not the same. The store-bought version is more processed.
I do not recommend using a food processor as you won’t get the same fine texture.
This mushroom flavoring powder is incredibly easy to make and such a great addition to your pantry! It’s an amazing ingredient that will enhance the flavor of your recipes!
🧂 More Plant-Based Condiments
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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How to Make Mushroom Seasoning
Ingredients
- 3 cups dried shiitakes
- 1 tsp salt
Instructions
- Add the ingredients to a blender. Place the dried shiitakes and salt into the bowl of a high-speed blender.
- Blend. Blend for 30-40 seconds or until you get a very fine powder. Be aware that the mushroom powder is very fine and light, a bit like powdered sugar. So, after blending, I highly recommend waiting for a couple of minutes before opening the blender lid for the powder to settle a bit.
- Transfer to a container. Finally, transfer the mushroom seasoning to a clean glass container or jar.
- Use in broth, soups, marinades, or dips to add an umami flavor!
- This mushroom powder can be stored for up to 12 months in an airtight container at room temperature. Do not refrigerate it, otherwise it might clump and grow mold because of the humidity.
Notes
Dry it over low heat.
Some brands of dried mushrooms may have more moisture than others. That can lead to a powder clumping together. In case, after blending, the powder is not dry enough, you can heat it in a pan (without any oil) for 5-7 minutes to make it drier. Make sure to cook it over low heat and stir very regularly so as not to burn it.Sieve it.
For a super fine powder, I recommend passing it through a very fine sieve after blending.Store in a dry place.
Like any spice or dried herbs, this powder should be stored in a dry place at room temperature. Do not store it in the refrigerator.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Thank you. Having used my dehydrator Ihad the dried shiitakes on hand. Followed your recipe using the salt to keep powder fresh. Taste delicious. Now can add to many dishes without having to grind mushrooms every time I need powder, ready to go.
Oh – I just asked Thomas about dehydrating mushrooms. But maybe you’d tell me how you do it? What kinds seem to work best and how long/what temp? Many thanks! Nancy
Thanks for your feedback 🙂 Happy to hear you liked this recipe!
Thanks, Thomas! You post simply the best recipes. I’ve purchased “Umami” powder for a while, and am delighted to make my own! Have you tried drying your own mushrooms? I have a dehydrator and I wonder how that might go.
Thanks Nancy! I don’t own a dehydrator though so I have never tried drying my own mushrooms.
Why keep up for 2 months, its not very long.
It can probably keep for longer.
Hi Thomas,
I used fresh shiitake mushrooms and dried them in my dehydrator. I thought they were fully dried but when I processed in my Vitamix, some of the powder stuck to the inside of the container. Like clumps of powder. I dumped the powder onto a cookie sheet and I’m gonna let sit to allow for any leftover moisture to evaporate. In your opinion, does it sound like the mushrooms had some moisture when I processed? If so, what would be your recommendation?
I’m giving this recipe 5 stars as the powder smells incredibly rich and it was easy to prepare.
Definitely, I think your mushrooms were not dry enough, or there was some moisture in your blender.
Perfect and easy. Thank you for posting this recipe.
Thomas, I already have plain mushroom powder. How much of the powder do I need to add to the 1 tsp of salt to achieve your recipe? Thanks. Keep up the diligent work. It’s much appreciated.
It’s a bit hard to say but I would recommend adding 1 tsp of salt per 1.5 to 2 cups of mushroom powder.
Hi Thank You for adding flavor!! I am an excellent cook with a great pallet and flavor memory but these skills are at a learning curve since becoming plant based. I did some searching because I knew the depth of flavor I was missing from regular cooking would be found in mushrooms:) I need your recipe for vegan cheese. Please guide me
TY
Barbara
You’re welcome Barbara!
Regarding the cheese recipes, all of them are in my ebook with tips and FAQ.
Thomas, where do I find your e-book?
Thank you.
On the sidebar, simply signup for the newsletter.
Thomas how much salt can I add to my dehydrated mushrooms before powder, thanks for the mushroom fresh seasoning, never knew it
1 tsp salt.
Thank you! I love this recipe – I made some and added truffle salt!
Awesome! Glad you liked it!
That sounds delicious!
Thank you, now I will be able to use up all the wild oyster mushrooms I’ve been finding!
You’re welcome Andrew!
Hi. theoretically the mushroom powders along with their qualities should not be used if not fermented, not cooked or not hot water extracted. Otherwise, their use seems to be senseless due to the chitin wall that makes them indigestible.
I would like to hear more apropos of this side of the issue.
Hi Dr,
I have no knowledge about this, but never had any problem using this mushroom seasonning. Except in my foie gras recipe, it is usually used cooked.
Dr. Alexis,
How could one attain the fermentation or cooking of the mushrooms and then obtain the powder needed for flavoring. Can you dry cooked mushrooms? Is this necessary since the flavor is only what is needed?
Is it dangerous to use mushrooms this way, since you said that they “should not be used?”
I was looking at the recipe to make it and saw your comment.
Rewording: … theoretically the mushroom powders along with their qualities should not be used if not fermented, not cooked or not hot water extracted p r e v i o u s l y .
For flavor only, you can take a mushroom oil.
However, even champignons are recommended to be cooked as just any mushrooms ever.
Rewording: … theoretically the mushroom powders along with their qualities should not be used if not fermented, not cooked or not hot water extracted p r e v i o u s l y .
They write that even champignons have to be cooked.
For flavor or taste only, you might take a mushroom oil.
Well, you can read this and its contrary. Mushrooms (not all of them of course) can be eaten raw.
The “Dr’s” comment was in regard to methods to break down the chitin to improve its digestibility, “along with their qualities” like many of the dubious health claims that are made about mushroom supplements.
As the mushrooms aren’t being used as a dietary supplement, and the powder is more than adequately mechanically broken down to be used as a flavoring agent, I’d say that anything else is kind of pointless. If you really want to be extra about it, feel free to roast the dried mushrooms @ 100ºC for 10-15 minutes, before cooling, and pulverizing.
I mean, the whole comment was about it being “theoretical,” anyway. ♀️
I was told never to eat raw mushrooms. But, you are recommending using ground shiitake in sauces and dips. Please explain how this is OK.
Mushrooms can be eaten raw, however some people might be allergic to it (there are many different opinions on this). Personally I never had any problem using this seasoning in dips, or eating raw mushrooms in salads in restaurants.
I love raw mushrooms the nice hard ones I used to eat them by the basketful. Never had any effects from them.
Hi Thomas, I thought I should share my umami salt with you. Simply a blend, to suit your own tastes, of miso powder, sea salt, dried and ground mushrooms, dried and ground sea vegetables, hing powder, and turmeric powder. The mushrooms I use depend on what I can get, and sometimes it’s a mixture. I came up with the blend to “replace” the taste of onion/garlic in the foods my friends on low FODMAP diets have to eat, and the hing in combination with the sea vegetables (mostly seaweeds) and the mushroom all help with the taste, and to help reduce the salt content too. My sea salt makes up about 1/4 of the total volume. Toss it all in a blender for a finer salt mix, best wishes, Gay Oh, PS, celery seeds are nice too
Hi Gay,
That sounds very interesting! Thanks for sharing, I never heard about miso powder before!
Mushrooms does contain glutamate. It’s not an alternative to glutamate!
query: I have a recipe calling for 4 dried shitakes and all I have is my powder… How can I use the powder as a substitute? I know to reduce the salt but how much powder is equal to 4 dried shitakes?
That’s a tough question…I would say a bit less than 1 tablespoon?
This is awesome-and super easy. Just made a batch to keep on hand for the next dish!
Thank you!
I had some dried Oyster Mushrooms and added them too. It’s so good on it’s own, I haven’t added the salt. I’m going to make some spice mixes with it and salt will go in those. It’s a lovely Gold color.
Thanks for your rating Kathy! 🙂