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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!

How to Make Mushroom Seasoning

📘 What is Mushroom Seasoning

Mushroom seasoning is a flavoring powder that is used as a healthier alternative to glutamate. It’s perfect to add umami and enhance the flavor of your recipes.

This condiment can be used almost everywhere, from soups to stir-fries, marinades, and more! It will quickly become essential in your kitchen!

How to Make Mushroom Seasoning

🥣 How to Make Mushroom Seasoning

To make this flavoring powder, you will need just two ingredients: dried mushrooms and salt.

This recipe can’t be easier. Add dried shiitakes and salt to a blender and blend until you get a very fine powder. You can use other types of dried mushrooms if you want. I went with shiitakes since they have a strong flavor and are usually the cheapest.

How to Make Mushroom Seasoning

Be aware 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 for the powder to settle a bit.

Next, transfer to an airtight container and keep at room temperature for up to 2 months.

🍜 Where to Use Mushroom Seasoning

You can use it basically everywhere:

  • Soups: Stir in a tablespoon of mushroom seasoning to noodles broth, vegetable soups, or ramen! I recommend using about one tablespoon for 6-8 cups of soup.
  • Stir-fries: Near the end of cooking, add a teaspoon for extra umami!
  • Marinades: Perfect to enhance the flavor of your tofu/tempeh/seitan marinades.
  • Dips & sauces: Use in cheesy sauces, hummus, bechamel, pasta sauces, etc. I always use it when making this Vegan Foie Gras recipe, for example.

Be aware that you might have to decrease a little bit the amount of salt used in your recipes, as this powder is a bit salty.

How to Make Mushroom Seasoning


Is this mushroom seasoning safe to eat raw?

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.

How to store mushroom seasoning?

Store it in an airtight container at room temperature; do not refrigerate it.

How long does it keep?

This mushroom flavoring powder will keep for up to 2 months.

Is this the same as the mushroom seasoning available in the stores?

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.

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!

Let me know in the comments if you try this recipe!

How to Make Mushroom Seasoning
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How to Make Mushroom Seasoning

How to Make Mushroom Seasoning

4.46 from 11 votes
Author: Thomas Pagot
Make your own mushroom seasoning! Use it to add a deeper flavor to soups, broth, stir-fries, or marinades!
Prep Time : 5 minutes
Total Time : 5 minutes
Servings 2 cups



  • Place the dried shiitakes and salt in the bowl of a high-speed blender.
  • Blend for 30-40 seconds or until you get a very fine powder. The powder is very light and volatile, so I recommend waiting for 15-30 seconds for the powder to settle before removing the lid.
  • Transfer to an airtight container and keep at room temperature. The seasoning will keep for up to 2 months.
  • Use in broth, soups, marinades, or dips to add an umami flavor!
Course : Condiment
Cuisine : Asian
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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.

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5 stars
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, 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.

Why keep up for 2 months, its not very long.

5 stars
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.

5 stars
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.

5 stars
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

Thomas, where do I find your e-book?
Thank you.

3 stars
Thomas how much salt can I add to my dehydrated mushrooms before powder, thanks for the mushroom fresh seasoning, never knew it

Thank you! I love this recipe – I made some and added truffle salt!

That sounds delicious!

5 stars
Thank you, now I will be able to use up all the wild oyster mushrooms I’ve been finding!

3 stars
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.

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.

3 stars
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.

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.

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

Mushrooms does contain glutamate. It’s not an alternative to glutamate!

5 stars
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?

5 stars
This is awesome-and super easy. Just made a batch to keep on hand for the next dish!

5 stars
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.