Dried Mushroom Broth Powder

I know, 2 posts in one day after weeks (months?) of silence. Don’t go falling off your chair now.

Mushrooms and I aren’t always on the best terms but luckily we’re in a good phase right now.
I ordered this particular forest mix from Bulk Foods, along with an unmentionable amount of nooch. Usually, my go-to dried mushroom is shiitake (it’s flavor-packed, often cheaper, and can contain less grit*), but it was time for a change.

I used both the nooch and ‘shrooms in the broth powder that follows: to cook whole grains, in soups, to flavor roasted veggies, potatoes, tofu scrambles, and so on. You might worry the flavors would make it a bit restricted in its uses, but not at all. It is versatile enough to work with virtually any type of cuisine.
Sometimes I like to add 1 tablespoon (7 g) julienne-cut soft sun-dried tomato to the mix for an extra layer of flavor. You know, the kind sold in a resealable bag at Trader Joe’s? Of course you shouldn’t use sun-dried tomatoes that are too moist and definitely not those marinated in oil, otherwise they will make the broth powder get clumpy in no time.

Regarding herbes de Provence: while working on the upcoming Great Whole Grains book, a tester mentioned her mix contains both fennel and lavender. Sir Google reveals that it’s the way herbes are sometimes done in the States. I had no idea! I use the Provence Epice brand, it doesn’t contain fennel or lavender. If unavailable, I recommend turning to Italian seasoning for this application if your herbes mix contains fennel, lavender, or both.

*And about grit: if it concerns you that the mushrooms aren’t rinsed before use, consider drying your own gently cleaned fresh mushrooms. Here is one of many how-tos that can be found online.

Mushroom Broth Powder

1 ounce (28 g) dried mushroom of choice
2 cups (180 g) nutritional yeast
2 tablespoons (15 g) onion powder
1 1/2 tablespoons (2 g) dried parsley, optional
1 tablespoon (8 g) dried garlic powder
1 tablespoon (18 g) fine sea salt
1 tablespoon (7 g) smoked or regular paprika, or combo
1 tablespoon (3 g) dried oregano leaves (not powder, use only 1 teaspoon if powder)
1 tablespoon (4 g) herbes de Provence or Italian seasoning
1 teaspoon red pepper flakes, optional
1 teaspoon ground black pepper, to taste

Place all ingredients in a food processor, and process until thoroughly combined. It’s okay if a few pieces of mushrooms are left slightly larger than the rest. Store in an airtight container at room temperature for up to 1 month. To prepare as 1 cup (235 ml) of broth, add 1 teaspoon (3 g, for lighter broth) or up to 1 tablespoon (8 g, for strongly-flavored broth) of the mix per 1 cup (235 ml) of water, depending on personal taste and use.

Yield: 1 3/4 cups (245 g)