How to Prepare Your Own Mushroom Powder

If you've discovered the joy of having your own mushroom growing kit at home, you have probably also discovered that as much as you love edible fungi, there is definitely a limit to the number of meals per week you can use them in! Mushroom milkshakes will never be on the Jamie Oliver top recipe list … and one solution to the boom-or-bust type experience of owning a mushroom growing kit is to make your ownmushroom powder for later use. Today we are looking at a couple of different methods for doing so, as well as some general tips for the process.

The Dry-and-Process Method

One of the simplest and easiest ways to make your own mushroom powder is the dry-and-process method. Simply cut your mushrooms into fine slices and pop in the oven on low heat on cookie sheets until they are crispy and dry. Alternatively, you can leave your oven just on the pilot light overnight, and check your mushrooms in the morning. If there is little heat in the oven, there is almost no chance of overcooking.

Simply process the slices to a fine powder with a standard or handheld blender, and store in spice jars.

A word of warning - some people believe that this method isn’t as cost effective as simply buying mushroom powder from online stores. If you have spare fungi from a mushroom growing kit that are going to waste, though, it is better than nothing!

The Gourmet Method

You'll need the following extra spices to make the gourmet version of mushroom powder. This can be added to stews and sauces just before serving, and keeps in the cupboard. Add the following to a pound of fresh mushrooms:

• ½ tsp cloves
• ½ tsp mace (outside of nutmeg)
• ¼ tsp pepper
• 2 tsp onion powder

Wash your mushrooms and pop them in a stewing pan alongside all the other ingredients, until all the excess liquid has dried up, shaking and stirring constantly to prevent burning. Put them in the oven at 225F until the mushrooms have completely dried up. Run them through a food processor or blender to make mushroom powder, rather than mushroom chunks.

General Tips

If your mushroom mix becomes difficult to blend, you can try any of the following methods instead:

• Using a coffee grinder
• Using a spice grinder
• Grind with a mortar and pestle

How to Recognize Edible Mushroom Species

In this busy, highly civilized world, there are few natural pleasures left to most of us. Growing or finding your own food is one of these that is increasingly scarce -- but can bring you a real sense of joy! Mushrooms are incredibly easy to both grow, using a mushroom grow kit, and also to find in the woods. Mushroom foraging is fraught with potential danger though -- today we are looking at how to separate the edible from the poisonous species, and enjoy your natural food without adverse health effects!

The Most Important Species

The most important species of mushroom to be able to identify is the Death Cap mushroom, or Amanita Phalloides. This species is responsible for 90% of all deaths from fungal poisoning worldwide, and can be found even in areas it is not native to.

A. Phalloides:

• Has an olive green to light green cap
• Has a white cap in its button stage and looks quite similar to cup mushrooms at this time
• Has a veil tissue covering the gills in immature specimens
• Has a white stalk up to 15 cm tall
• Has a large, rounded bulb at the base of the stalk. You will have to actually dig the mushroom up in most cases to find this bulb. This is a positive ID for button stage mushrooms.

Local edible species

You will likely have a plant and animal control board, or a poisons information center that relates specifically to your local area. Contact both of these for information on species found in your local area that are both poisonous and edible. Sometimes local authorities offer a mushroom identification service for a small fee, which can be very much worthwhile.

Simplest Method for Recognizing Edible Species

Unfortunately, you have to cheat a bit for this one … the simplest method is actually to grow your own! If you use a mushroom growing kit you can be sure that you are actually eating the species you think you are. You know there has been no heavy metal or toxin accumulation, and also that no pesticides or herbicide residue will be on the mushroom (providing you haven’t used any, of course).