Black Trumpet Mushroom Powder
How to dry black trumpet mushrooms and make a jar of delicious black trumpet powder.
EQUIPMENT
- 1 soft brush
- 1 dehydrator, oven, or a sunny spot outdoors
- 1 baking sheet + parchment paper
- 1 coffee grinder, blender, or mortar and pestle
- 1 small airtight jar
Pin
Print
INSTRUCTIONS
- Clean the mushrooms. Trim the base off with scissors, split each mushroom in half, and brush out any dirt or debris hiding inside with a soft toothbrush. Do not wash them.
- Choose your drying method. Whichever fits best:
- Dehydrator: Spread the pieces in a single layer on the trays. Set between 113–135°F (45–57°C) and run for 5 hours to overnight, checking every couple of hours.
- Oven: Spread the pieces on a parchment-lined baking sheet. Set between 104–158°F (40–70°C) and dry for about 4 - 5 hours, flipping the mushrooms halfway through.
- Sun-drying: Spread the pieces on a clean surface or rack outdoors, somewhere sunny and breezy. Turn them a few times through the day, and bring them inside if the weather turns bad.
- Bread oven or wood stove: Set the pieces on a rack above or beside a slow-burning wood stove. Turn occasionally until fully dry.
- Whichever method you use, the mushrooms are ready when they snap cleanly instead of bending.
- Give them a final safety bake. Spread the dried mushrooms on a parchment-lined baking sheet and bake at 100°C (212°F) for 5 minutes. This kills off anything unwanted before storage.
- Grind into powder. While the mushrooms are still warm from the oven, grind them immediately, using a coffee grinder, blender, or mortar and pestle..
- Store. Pack the powder into small, airtight jars, filled close to the top. Keep in a cool, dark spot. Best used within 6 to 12 months.
NOTES
TIPS
Skip rinsing the mushrooms under water; black trumpets soak up moisture quickly, which slows drying and washes away some of the good stuff along with the dirt. Split them in half instead, and clean with a soft brush.
Start drying as soon as possible after foraging; the fresher they go in, the better the final flavor.
Whichever drying method you use, the mushrooms are ready when they snap instead of bend.
Grind while the mushrooms are still warm from the final bake; they break down much easier than once they've cooled and pulled moisture back in.
One kilogram of fresh black trumpets yields roughly 100 grams of powder, a bit less if they were picked wet.
Stir the powder into soups, stews, sauces, and goulash; use it to season game, beef, or chicken, or anytime you want a special forest umami.
STORAGE
Pack the black trumpet mushroom powder into small, airtight jars, filled close to the top. Keep in a cool, dark spot. Best used within 6 to 12 months.
NUTRITION
Serving: 100 g jar ~Calories: 380kcal ~Carbohydrates: 69g ~Protein: 15g ~Fat: 5g ~Sodium: 90mg ~Potassium: 5060mg ~Fiber: 38g ~Sugar: 12g ~Calcium: 150mg ~Iron: 35mg