Mushrooms in flour, mushroom powder
One of the traditional ways to preserve mushrooms is to dehydrate them, to add them as another ingredient in the dish, but if we are looking to add mushroom flavor to our recipes, the best way to achieve this is to use mushroom flour.
Mushroom flour is made from dehydrated or freeze-dried mushrooms which are ground to the texture of flour or powder.
We can elaborate flour from almost all edible species and it is a great dressing for spoon dishes, stews, vinaigrettes, ... Try adding a spoonful of boletus powder in a lentil stew and you will see what kind of mushroom flavor you get. We present our selection of mushroom flours elaborated with mushrooms from the Iberian Peninsula and dehydrated in a traditional way, little by little, in the sun. We have mushroom flour of the following varieties: boletus, oronja, senderuela, perrechico, rebozuelo, black trumpet, camagros, and a mixture of powdered wild mushrooms.
Once you try cooking with powdered mushrooms you will use them as a regular ingredient in your dishes because of the flavor they provide