How To Make Mushroom Seasoning

You can make mushroom seasoning at home with just a few simple ingredients and a little bit of patience.

It’s one of those kitchen tricks that feels totally magical the first time you try it, because you take humble mushrooms and turn them into a savory, umami-packed powder that makes everything taste better.

If you’ve ever wondered how to make mushroom seasoning, you’re in the right place.

I’m going to walk you through the entire process, from picking the right mushrooms to grinding them into a fine, golden powder that you’ll want to sprinkle on absolutely everything.

In this post, we’ll cover why you should make mushroom seasoning at home, the best types of mushrooms to use, and a step-by-step method for making mushroom seasoning that’s easy to follow.

Let’s dive in and unlock that deep, earthy flavor together.

 

Why You Should Make Mushroom Seasoning At Home

Making mushroom seasoning at home is a total game-changer for your cooking.

I know the store-bought versions are convenient, and they’re great, but homemade mushroom seasoning is on a whole other level.

Here’s why you’ll love learning how to make mushroom seasoning from scratch:

 

1. You Control Every Ingredient

When you make mushroom seasoning yourself, you know exactly what’s going into it.

No hidden MSG, no weird additives, no anti-caking agents that you can’t pronounce.

It’s just mushrooms, salt, and maybe a few aromatic spices if you’re feeling fancy.

That simple, clean ingredient list is perfect for anyone watching their sodium intake or trying to eat more whole foods.

 

2. The Flavor Is Incredibly Fresh

Freshly made mushroom seasoning has a brightness and depth that store-bought powders just can’t match.

That’s because you’re capturing the peak flavor of the mushrooms right after drying them.

The aroma is intoxicating, and it immediately elevates soups, stews, rice, and roasted vegetables.

Once you start making mushroom seasoning at home, you’ll never want to go back.

 

3. It’s Surprisingly Cost-Effective

A tiny jar of mushroom seasoning at the grocery store can be pricey.

But when you buy mushrooms in bulk, especially when they’re on sale, you can make a big batch of mushroom seasoning for a fraction of the cost.

It’s a smart way to preserve mushrooms that are about to go past their prime, too.

So you’re saving money and reducing food waste at the same time, which is always a win.

 

Best Mushrooms For Making Mushroom Seasoning

Before you get started making mushroom seasoning, you need to pick the right mushrooms.

Not all mushrooms are created equal when it comes to drying and grinding into a powder.

 

1. Shiitake Mushrooms Are The Gold Standard

If I had to pick just one mushroom for this recipe, it would be shiitake.

Shiitakes are naturally packed with glutamates, the compound responsible for that savory umami kick.

They dry beautifully and produce a powder that’s intensely rich and slightly smoky.

Shiitake mushroom seasoning is hands down the most popular and delicious version you can make.

 

2. Porcini Mushrooms Add Deep Earthiness

Porcini mushrooms are another fantastic choice, though they can be a bit more expensive.

They have a nutty, woodsy flavor that adds incredible complexity to your seasoning.

If you can find dried porcinis on sale, grab them, they make an amazing mushroom seasoning.

Just keep in mind that porcinis are often a bit more delicate, so you might want to mix them with other mushrooms.

 

3. Cremini or Button Mushrooms Are Budget-Friendly

Don’t overlook the humble cremini or button mushrooms at your local store.

They’re much cheaper than shiitakes, and they still make a wonderful, versatile mushroom seasoning.

The flavor is a bit milder, but it’s still deeply savory and perfect for everyday cooking.

You can also mix cremini with shiitake to get a balanced flavor that doesn’t break the bank.

 

4. Oyster Mushrooms For A Delicate Touch

Oyster mushrooms have a softer flavor and a lovely, slightly sweet note.

They don’t have quite as much umami as shiitakes, but they add a unique character to your seasoning.

Using a mix of oyster and shiitake mushrooms is a great way to create a more nuanced flavor profile.

 

Step-By-Step: How To Make Mushroom Seasoning

Alright, let’s get into the actual process.

Here’s my favorite method for making mushroom seasoning that’s foolproof, even for total beginners.

 

Step 1: Clean and Slice The Mushrooms

Start by cleaning your mushrooms thoroughly, but don’t soak them in water.

Mushrooms are like sponges, and they’ll absorb all that extra moisture, which makes drying take forever.

Instead, wipe them down with a damp paper towel or a soft brush to remove any dirt.

Once they’re clean, slice them into thin, even pieces.

Thinner slices dry faster and more evenly, so take your time with this step.

 

Step 2: Dry Them Out

You have a few options for drying the mushrooms, and all of them work great for making mushroom seasoning.

Your first option is a food dehydrator, which is the most consistent and hands-off method.

Just spread the slices in a single layer and follow your dehydrator’s instructions, usually around 125°F for 6-8 hours.

Or you can use your oven, which is handy if you don’t have a dehydrator.

Set your oven to the lowest temperature, usually around 170°F, and place the mushrooms on a baking sheet lined with parchment paper.

Keep the oven door slightly ajar with a wooden spoon to let moisture escape, and bake for 3-4 hours, flipping them halfway through.

The mushrooms are done when they’re completely dry, brittle, and snap easily in half.

There should be absolutely no flexibility left in them.

 

Step 3: Grind Into a Fine Powder

Once your mushrooms are completely dry, let them cool to room temperature.

This prevents condensation from forming in your spice jar later, which would ruin the seasoning.

Then, transfer them to a high-speed blender, a spice grinder, or a coffee grinder that you use specifically for spices.

Pulse the dried mushrooms until they become a fine, consistent powder.

If you have some stubborn chunks, you can sift the powder through a fine-mesh strainer and grind the larger bits again.

 

Step 4: Add Salt and Aromatics (Optional)

This is where you can really customize your homemade mushroom seasoning.

For a classic version, add salt at a ratio of about 1 part salt to 4 parts mushroom powder.

But I love elevating it with other savory ingredients.

My go-to blend includes a bit of garlic powder, onion powder, and a pinch of ground white pepper.

You can also add some dried thyme or rosemary for an herby twist.

Blend everything together until it’s fully combined, and then taste it to see if you need to adjust the seasoning.

 

Step 5: Store Properly For Maximum Shelf Life

Proper storage is crucial to keep your mushroom seasoning fresh and clump-free.

Store it in an airtight glass jar, and make sure your jar is completely dry before adding the powder.

While a dark, cool pantry is the ideal spot, any dry place away from the stovetop will work.

Your homemade mushroom seasoning will last for several months if you store it correctly.

And the flavor will stay potent and wonderful for a long time.

 

So, How Do You Make Mushroom Seasoning?

You make mushroom seasoning by simply drying mushrooms and grinding them into a fine powder with salt and aromatics.

It’s a straightforward process that requires no special skills, just a little time.

Whether you’re making shiitake mushroom seasoning or using a blend of your favorite fungi, the result is a pantry staple that adds incredible flavor to any dish.

So go ahead and grab a pound of mushrooms, and give this a try.

You’ll never buy store-bought seasoning again once you see how easy and delicious it is to make mushroom seasoning at home.

Enjoy, and happy cooking!