How To Make Mushroom Powder

The core of homemade mushroom powder is to thoroughly dehydrate fresh mushrooms until they are crispy, then grind and sieve them. The key is to "completely dry, bake slowly at low temperature, and cool and grind", otherwise they will easily become damp, deteriorate or burnt.

Production steps
Material selection and processing: Choose shiitake mushrooms, king oyster mushrooms and other fleshy mushrooms, remove the stems (easy to bitter), soak them with a little salt for 10 minutes, wash them repeatedly and cut them into even thin slices.
Blanch and wash‌: Blanch in boiling water for 2-3 minutes (mature and remove impurities). Take it out and immediately put it in cold water. Squeeze or press hard to remove excess water.
Low-temperature drying‌: Spread on a baking sheet/baking pan, bake in an oven at ‌140°C for 20 minutes, remove the water, then turn to ‌90°C and bake slowly for 60-90 minutes, until the mushroom slices break into pieces and are completely crispy (if not crispy enough, bake at low temperature longer).
Grind and sieve: After cooling completely, put it into a wall breaker/food processor and beat into powder, ‌sieve‌ to remove the coarse grains, return the coarse grains to the oven, bake again and then grind until fine.
Sealed storage: Put into sterilized and dry glass bottles, refrigerate or freeze. It is recommended to use it within 1-3 months.
Key considerations
Drying standard‌: It must be dried until it is "brittle" but not "dry". The remaining water vapor inside will cause the powder to clump or become moldy.
Temperature control‌: Better to keep it low than high. High temperature can easily cause scorching and destroy the flavor. If you don't have an oven, you can use a frying pan to bake over the lowest heat (you need to keep turning to prevent it from burning).
Tool sterilization‌: Containers need to be sterilized at high temperatures and dried thoroughly to avoid introducing moisture and bacteria.
Applicable scenarios‌: Mainly used as a natural freshness enhancer for seasoning porridge, noodles, and soups. It cannot replace microbial powder for fermentation (the two concepts are different).
If long-term storage or large-scale production is required, it is recommended to directly purchase high-quality dried mushrooms, soak them and then dry them again, which is more efficient and has a concentrated flavor.