Mushroom magic: Turn your harvest into a festive flavour boost

You can prepare aromatic powder from any kind of mushrooms. It works well with both dried parasol mushrooms and noble porcini. Many people use mushroom powder just like other handy spices. Add a touch to your Christmas soup, and you will see how quickly it deepens the flavour. On an ordinary day, I sprinkle the powder on scrambled eggs.

The recipe for mushroom powder is very straightforward. Simply dry the mushrooms and blend them in a blender. I wouldn't recommend 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.

Mushroom powder remains fresh for up to 2-3 years, provided it's stored properly. The most suitable container is an ordinary glass jar, which doesn't retain odours. Ensure it's clean and dry. The powder can spoil if exposed to moisture.

When using the spice, it's worth following a few rules:

• Do not open the jar over boiling soup. The water vapour can affect the consistency and taste of the powder.
• Do not leave the jar open. Mushrooms will maintain their aroma longer if opened only briefly.
• Use a spoon, rather than your hand, to apply the spice to avoid contaminating the mix.

Using just the mushroom powder, you can make a delicious sauce for Christmas Eve croquettes or stuffed cabbage rolls. Sauté some onion with a bit of garlic, add vegetable stock, and a tablespoon of powder. Thicken with double cream, and before serving, sprinkle with fresh parsley.

If you're making dumplings with button mushrooms 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 meat.