Shiitake Mushroom Powder

Shiitake Mushroom Powder: The

This is my “secret” ingredient that makes everything have an amazing depth of flavour. It had never occurred to me to use mushroom powder as a healthy umami substitute for MSG laden bouillons. I had an unfounded bias against mushrooms dating back to my childhood because they “looked yucky.” After trying out this natural flavour enhancer I am hooked.

I first discovered this cuisine changing ingredient when reading through one of my absolutely most favorite websites: Well Preserved. It was an absolute revelation! This ingredient is why I no longer buy jarred bouillon or bouillon powder. I don’t even buy tetra packs of liquid stock anymore.

Shiitake Mushroom Powder: The "Secret" Ingredient that makes your food creations have a phenomenal depth of flavour. A healthy umami substitute for MSG laden bouillons.

The How To

Using a spice grinder, coffee grinder dedicated to spices or food processor, whiz up 3 ounces of dried mushrooms into powder. Let the powder settle in the grinder so that you don’t inhale dust when you open it. Store in an airtight jar.

**You can use store purchased dry mushrooms or dehydrate your own.

As a general guideline

1 tablespoon of powdered vegetable =

1 cup of the fresh ingredient.

As I went down the rabbit hole of research into this newly found staple, I discovered a post by The Healthy Foodie that explained my love for it to a tee: “If fish sauce is liquid umami in a bottle, this is powdered umami in a jar, and an indispensable tool in your kitchen arsenal. – Michelle Tam, Nom Nom Paleo”

Below is my adapted version of Michelle Tam’s recipe for Magic Mushroom Seasoning Salt. You can see her full post packed with useful tips by clicking the link.



  1. blitz dried Shiitake in a food processor for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder.
  2. Let dust settle in food processor before continuing to step 3.
  3. In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly.
  4. Store in an airtight glass jar.

I like to keep a jar of plain powder to add to soups, stews, stir fry, rice cooking water, meatloaf, burgers, chili…… get the idea. The Magic Mushroom seasoning salt is best stored in a shaker to be sprinkled on anything your heart desires.

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I'm a frugal, city dwelling, "homestead where you're at" blogger with a passion for saving a buck (in often creative ways). I really enjoy sharing my money saving tips and sweat equity methods to help others struggle less financially.

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Kyla - February 23, 2020 Reply

Do you have a standard go-to way of substituting this for bouillon in recipes?

    Penny - February 24, 2020 Reply

    Hello Kyla,
    Great question! I usually stick to the “1 Tablespoon of vegetable powder = 1 Cup of fresh” rule. In my main dish recipes I generally use 1 Tablespoon and in my side dish recipes 1 teaspoon. I hope that helps 🙂

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