The secret ingredient transforming your holiday dishes
When the mushroom season is plentiful, I set aside part of the harvest to make mushroom powder. This addition significantly speeds up the preparation of Christmas Eve dishes. It enhances the flavour of mushroom sauce and pairs perfectly with borscht. You don't have to soak dried caps and wait for them to soften. Powdered mushrooms are pure essence—nothing gets lost in the water.
You can prepare aromatic powder from any kind of mushroom. It works well with both dried parasol mushrooms and noble porcini. Many people use mushroom powder just like any other convenient spice. Add a touch to your Christmas Eve borscht, and you'll quickly see how it deepens the flavour. On a regular day, I like to sprinkle the powder on scrambled eggs.
How to make powder from wild mushrooms?
The recipe for mushroom powder is very simple. Just dry the mushrooms and blend them in a blender. I wouldn't recommend using a coffee grinder due to the intense aroma. Some types of mushrooms are worth preparing separately, like parasol mushrooms or porcini. You can blend orange birch boletes and bay boletes together in one jar.
How long can wild mushroom powder be stored?
The mushroom powder stays fresh for up to 2-3 years, provided it's stored properly. The best container is a simple glass jar, which doesn't absorb odours. Make sure it's clean and dry. The powder can spoil if exposed to moisture.
When using the spice, it's worth following a few guidelines:
- Do not open the jar over boiling soup. The steam can affect the consistency and taste of the powder.
- Do not leave the jar open. Mushrooms will retain their aroma longer if opened only briefly.
- Use a spoon, not your hand, to apply the spice to avoid contaminating the mix.
How to use mushroom powder for Christmas Eve?
You can make a delicious sauce for Christmas Eve croquettes or stuffed cabbage rolls using just the mushroom powder. Sauté some onion with a bit of garlic, add vegetable broth and a tablespoon of powder. Thicken with heavy cream, and before serving, sprinkle with fresh parsley.
If you're making dumplings with button or oyster mushrooms, sprinkle them with mushroom powder while frying. You can also use the powder with soaked mushrooms to enhance their aroma. It's excellent for thickening mushroom soup and even as an ingredient in the breading for Christmas carp.
