Mushroom Powder is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic flavouring of dried, ground mushrooms with onions, cloves, mace and white pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Powder.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MUSHROOM POWDER (a valuable addition to Sauces and Gravies, when fresh Mushrooms are not obtainable).
477. INGREDIENTS.—1/2 peck of large mushrooms, 2 onions, 12 cloves, 1/4 oz. of pounded mace, 2 teaspoonfuls of white pepper.
Mode.—Peel the mushrooms, wipe them perfectly free from grit and dirt, remove the black fur, and reject all those that are at all worm-eaten; put them into a stewpan with the above ingredients, but without water; shake them over a clear fire, till all the liquor is dried up, and be careful not to let them burn; arrange them on tins, and dry them in a slow oven; pound them to a fine powder, which put into small dry bottles; cork well, seal the corks, and keep it in a dry place. In using this powder, add it to the gravy just before serving, when it will merely require one boil-up. The flavour imparted by this means to the gravy, ought to be exceedingly good.
Seasonable.—This should be made in September, or at the beginning of October.
Note.—If the bottles in which it is stored away are not perfectly dry, as, also the mushroom powder, it will keep good but a very short time.
Peel and wipe the mushrooms clean, place in a pan with the onions, cloves, mace and white pepper. Heat gently until the mushrooms and onions release their liquids and this liquid evaporates (shake the pan to ensure they do not stick) and be careful the ingredients do not burn. Once dry, arrange the contents of the pan on baking trays, transfer to an oven pre-heated to 60°C and allow to dry out slowly over night.
The following day, transfer the contents of the pan to a coffee grinder and render to a fine powder. Store in an air-tight jar and use to flavour soups, stews and sauces.
