Making concentrated mushroom powders.

Making concentrated powders from fungi is by far the easiest way to get the most from your mushrooms. It extracts the maximum amount of constituents from the fungi and includes the whole fungal body in the final product. That means that you get it all, every benefit that the mushroom has. You can’t do better than th

Working with quality fungi can be expensive, so to practice making remedies from them, consider visiting your nearest Asian supermarket. They have all kinds of dried fungi that you can purchase cheap to practice with before you unleash your talents on pricey organic stuff.

Tip: buy your dried mushrooms pre-sliced to save time and energy cooking the

Cooking the mushrooms

Crock pot method

The pressure cooker method (covered below) is the fastest and most effective way of working with fungi. Some Folks, however, are a bit scared of using the hissing, steaming beast that is a pressure cooker. This method is a great compromise.
Dried mushrooms can be rehydrated or powdered first. Dried mushrooms can be rehydrated first or powdered.

All you need to do with this method is to rehydrate your mushrooms or powder by leaving them to soak in twice the amount of water (by volume) as there are dried mushrooms. Powdered mushrooms take 3 times the amount of water to mushroom powder

Once soaking has been done, put the mushrooms and any water that is left over from the soaking into your crock pot and cover this with 5 times the amount of water by volume.

Put your crockpot on the ‘high’ setting with its lid on and leave it overnight, stirring it up a little every time you get up to have a wee.

In the morning, it should all have rendered down nicely. Let It cool and put it through your blender, ready for simmering.

For this method, you don’t need to pre-soak your fungus.

Place the mushrooms in the pressure cooker and cover them with 5 centimetres of water (being careful not to exceed the maximum fill level of your cooker).

Put your cooker on its high setting (if you’re using an electric one) and cook away. The time that you cook for depends on the type of fungus.

• 30 minutes – fresh mushrooms Snow fungus, Black fungus, rehydrated dried mushrooms except for those below.
  
  
• 60 minutes – Woody or Leathery Polypores (Turkey Tail, Reishi) wheher fresh or dried, Shiitake, other dried fungi that you haven’t rehydrated.

When the time is up and the pressure cooker has calmed down and is ready to be opened (safety first, folks), put the cooked fungi into your blender and blend them to mush.

Simmering

Whichever method you used you will end up with mushroom mush.

However you cook your mushrooms, you need to simmer the cooked results down to a really thick paste. The thicker the paste, the less drying time will be needed.

Take your mushroom mush and put it into your crockpot, slow cooker or pot on the stove. Add twice the amount of water by volume and simmer it down until it is really thick. It should fall off of a spoon in blobs, rather than pour off.

Leave the lid of your pot opened a crack to let the steam escape. Set your slow cooker to ‘high’ for this step, though if that setting boils the liquid, reduce it to ‘low’. Slowly is the trick.
Simmer it down until it is a thick paste.Simmer it down until it is a thick paste.

Dehydrate

Allow your paste to cool enough to allow easier handling and spread it evenly on your drying tray. Not too thickly though, otherwise it will take longer to dry. When the trays are nearly dry, flip the mushroom concentrate over to allow for even and complete drying.

Near to the end of the drying process, flip the, now leathery, drying mushroom paste over and continue to dehydrate. This ensures thorough drying. The finished product should be of a tough, leathery consistency.

Pulverise

The final step is to throw your dried mushroom leather into a blender or grinder and grind it as finely as you want.
The final product!The final product!

The colour of your final result will vary depending on which variety of mushroom you used, how long it cooked for and a couple of other factors that I’m not sure about at the moment.

You will have a powder that has released most of the beta-glucans and other compounds in a form that will be easily accessible upon rehydration of the powder. It also contains the whole mushroom, so whatever medicinal properties it had will be easy accessible now that you have broken down the tough cell walls.

Using your concentrated mushroom powder.

This technique renders your mushrooms into an easily used and assimible form. You can use a couple of spoonfuls in any meal, though the powders excel in soups and stocks.

Add some concentrated mushroom powder to your day nutritional smoothie or make a delicious mushroom tea with them. I find half a teaspoon to a cup of hot water is the right amount for me, it could be a good starting amount for you.

Everyone has different tastes, so experiment with quantities until you fund an amount that suits your taste.

Isn’t it just drying?

Definitely not. Drying just removes the moisture but constituents such as beta-glucans are still bound in the cell walls.

Concentrating powders is far more effective than drying them. The process liberates so many of the goodies contained in the mushrooms and combines them with the mushroom body, giving you access to all of them.

When you have dried and concentrated powders side by side, you can see, smell and taste the difference. The concentrated mushroom at the top of the pic above is so much darker and richer in every way than the powdered mushroom at the bottom even though they are both foraged Saffron Milk Caps

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