Using mushroom powder in foods has been a great way to incorporate the boldness of mushroom flavor and their nutritional value without adding the chunky bits he doesn’t like so well.
- Put a tablespoon into your favorite omelet recipe.
- Use to help bring more flavor to soups and stews without adding texture or meat products.
- Sprinkle across a salad for an extra ‘wow’ factor.
- Mix into meatloaf or burger patties to add an extra depth of flavor without necessarily adding bulk or texture.
- Sprinkle in pasta sauces for added depth of flavor.
- Sprinkle some in near the end of cooking pasta sauces, risottos, and soups.
- Add a dash into stir-fried greens, especially spinach, Swiss chard, bok choy, or cabbage
- Use it as a seasoning for popcorn. A personal favorite is a mixture of mushroom powder, seaweed powder, and a pinch of chili flakes.
- Add it to marinades or salad dressings. It’s a great booster in soy sauce marinades or ones with garlic, rosemary, and parsley. It pairs well in a sesame oil, soy sauce, rice vinegar, ginger dressing.
- Dust some mushroom powder during the final minutes of roasting root vegetables or squashes.
Be sure not to add your mushroom powder early in the cooking cycle if you are doing long, slow-cooking dishes. Dried shiitakes have a high percentage of essential amino acids and higher vitamin D content than most foods. According to Neera Chaudhary, a Toronto-based registered dietitian, several studies have shown that shiitakes, particularly dried ones, lower blood cholesterol.