Matsutake is the most prized mushroom in Japan, where a single fresh specimen can cost over $100 USD. They have an ethereal cinnamon-spice conifer aroma, reminiscent of the sandy pine forest soil in which they grow. They are traditionally used in rice dishes, soups, or grilled and poached with sake and shoyu. One of the most unique and unforgettable wild mushroom flavors.
Far West Fungi creates this line of mushroom powders by air-drying fresh mushrooms in our own commercial kitchen, and then grinding them into a fine powder. The result is a powerful mushroom seasoning, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Use mushroom powder as a base for soups and sauces, whisk with eggs in a scramble or omelette, use as a seasoning rub for meat, fish, and poultry. Mushroom powder can be mixed with flour when baking, or dusted over roasted vegetables. It is a healthy way to add umami and depth of flavor to any dish.