Mushroom powder or delicious mushroom seasoning for the winter is an easy way to prepare mushroom powder.

The main condition for preparing it is that there should be a mushroom harvest this year.

How to make mushroom powder at home.

You can dry different mushrooms, but we give preference to porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms and chanterelle mushrooms. If the above mushrooms are not enough, then goat mushrooms, fly mushrooms, champignons and others are also suitable.

Let's prepare the mushrooms for drying: wipe them with a damp cloth, cut them into slices and place them on a sheet, if dry in the oven or Russian stove. In summer, mushrooms can be dried well in the sun. We string them on a wire or thread so that they do not touch each other, and hang them in a well-ventilated area, in the shade. This method allows the mushrooms to dry within a week, otherwise they will spoil.

Let's start preparing the mushroom powder. Grind dry mushrooms in a coffee grinder or hand mill until they become powder. To better preserve it, add 5-10% of the weight of fine salt powder, aromatic herbs and spices (dried celery, dill and parsley, allspice, cumin).So, unnoticed, we got a natural, fragrant mushroom seasoning, prepared at home.

This mushroom powder can be added to food a few minutes before the end of cooking or to a hot first course right on the table. Add it to the omelet while beating the eggs.

Main courses and salads can be sprinkled with cold mushroom powder. This mushroom seasoning is stored well in a dark place, in a glass container with a tight-fitting lid. But, since all good things tend to end sooner or later, its savings period is no more than 1 year.

For more details about how to make mushroom powder, a natural, aromatic and tasty seasoning, watch the video from Fruktorianka.