Turn Tree Mushroom Stems Into Umami-Packed Powder
Funny guys (and gals) love mushrooms, mostly for culinary reasons (although a case can be made for another type of funny mushroom , but that’s not what we’re discussing today). Before eating mushrooms, they must be cleaned of dirt and debris, and the woody part of the stems must be removed. These stems, while not a very pleasant texture when roasted, still pack a lot of earthy, savory flavor. And you can access that flavor by drying them in the oven and then grinding them into powder.
I’m a big fan of grating dried mushrooms on everything from eggs to popcorn. The fluffy powder adds a subtle earthy flavor to anything you sprinkle on it, but you don’t have to buy dried mushrooms to reap their savory qualities; You can use the hard end of any mushroom you’re cooking to make a savory seasoning.
This process works with any edible mushroom. Whenever I prepare mushrooms for baking or sautéing, I cut off the woody ends of the stems and store them in the freezer until I have saved up the cost of a sandwich bag. I dry them in a low temperature oven, then grind them in a mortar and pestle to make a powder. I add the powder to soups, stews, sauces, dressings, eggs, popcorn – you get the idea.
For best results, cut the stems into thin slices so they dry evenly and are easy to shred. Thicker pieces will end up chewy rather than crunchy, and crunchy pieces make the best powder. How finely you grind the powder is up to you. I like to sift out the larger pieces and use them as a sort of “gravel” for salads and pasta dishes, leaving the finer powder for mixing into sauces and spreads.
Umami powder from mushroom stems
Ingredients:
- Tree mushroom stems, thinly sliced
Remove the bag of frozen wood vapor from the freezer and let it come to room temperature. They’ll release a lot of liquid, which is good because it gives you a little head start. Pat them dry with paper towels, then place them on a parchment-lined baking sheet and place the baking sheet in a 200℉ oven.
Let dry for at least two hours, maybe longer, until the mushroom slices are thin and crisp. Let them cool completely at room temperature, then grind them using a mortar and pestle or spice grinder to form a fine powder. Larger pieces can be sifted through a fine mesh sieve, but don’t throw them away; they’ll make a lovely crispy filling.