Porcini powder is the most fabulous, deep, rich flavouring for stocks, soups, casseroles, in fact almost everything!
Birch bolete powder comes a good second and most mushrooms produce an intense umami stock powder. You can use an oven or hang up thin slices to dry, but to produce any significant quantity you really need a dehydrator. This stacking one from UK Juicers is perfect.
Cut the slices the same thickness (about 2 mm) so that they dry evenly.
If you have a large stack rotate the trays every couple of hours. A full load like this will take about 8 hours on 145•
Birch bolete powder below in green topped jar and dark orange birch bolete powder in small jar.
