야생버섯가루

I've added the mushroom powder to the herbs/seasonings/etc that I use for porchetta, Hunan dumplings, and cream sauces (bechamel, alfredo, etc). I like to use as little salt as possible and this is a perfect "flavour enhancer".

A favorite of mine is the original 1891 recipe for Bolognese, which has no tomato. It does call for dried mushrooms, and I use this in the sauce. It is amazing!

A favorite of mine is the original 1891 recipe for Bolognese, which has no tomato. It does call for dried mushrooms, and I use this in the sauce. It is amazing!

I love to add mushrooms to almost every savoury dish I make, but I don't always have the energy to cook them all up before they go bad, or the time to rehydrate dried ones. This easy to sprinkle Wild Mushroom Powder gives my meals a boost of comforting umami without the hassle or waste, and even lasts a little longer than I was expecting. When this one runs out, I will definitely be back for more!

I love to add mushrooms to almost every savoury dish I make, but I don't always have the energy to cook them all up before they go bad, or the time to rehydrate dried ones. This easy to sprinkle Wild Mushroom Powder gives my meals a boost of comforting umami without the hassle or waste, and even lasts a little longer than I was expecting. When this one runs out, I will definitely be back for more!