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Mushroom Powder

A dried mushroom seasoning made by simmering mushrooms, onions, mace, and white pepper until dry, then grinding into powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mace and white pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Mushroom Powder

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the mushrooms thoroughly and scrape out the black parts. Discard any worm-eaten mushrooms.

  2. Place the mushrooms in a saucepan over medium heat without adding water. Add the onions, mace, and white pepper.

  3. Simmer and shake the mixture until all the liquid has evaporated.

Dry and store

  1. Spread the mixture on baking sheets and dry in a slow oven at 300°F (150°C) until completely dry.

  2. Once dry, grind the mixture into a fine powder and store it in small, tightly corked bottles.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  4. Mushroom + macetop 21% of all pairs
    Smell alikelow
    Cooked together2,529 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Mushroom + white peppertop 26% of all pairs
    Smell alikelow
    Cooked together648 recipes

    Shared aroma: methyl butyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Provide the main body of the powder, releasing moisture that must fully evaporate during cooking.
Onions
Add savory sweetness and aroma as they cook down with the mushrooms.
Mace
Contributes warm, aromatic spice flavor to the powder.

The step that matters

Drying until completely dry. Any moisture left in the mixture can prevent the powder from grinding finely and can let it spoil in storage, so the mixture should be dried fully before grinding.

Swap the white pepper

How well each one fits the dish's main ingredients (mushroom, onion, mace):

  1. Thymefits better
  2. Garlicfits better
  3. Clovefits better
  4. White pepperthe original

Fit is the average pairing score against mushroom, onion, mace. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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