Recipe Professional

Tag: Powder

  • Essential Mushroom Powder Recipe

    Essential Mushroom Powder Recipe

    This mushroom powder seasoning recipe is our secret to making almost any savory dish taste better. We stir it into soups, stews, beans, taco fillings, and more!

    Homemade Mushroom Powder Seasoning

    A jar of this homemade seasoning sits next to the salt and pepper in our kitchen. We first tried it after visiting Seattle’s World Spice Merchants. They sell their own version, and it blew us away. The moment we tried it, we knew we needed to figure out how to make it at home. That was years ago, and we’ve been making it for ourselves ever since.

    We’ve shared our love for this umami packed seasoning before and use it in the following recipes: homemade taco seasoning, mushroom stuffing, spaghetti and meat sauce, vegan meatballs, and gravy.

    How to Make Homemade Mushroom Powder

    Tip 1: Use a blender or food processor. If you have a blender or food processor, this really could not be any easier. The base is made from dried mushrooms, which can be found in most larger or specialty grocery stores. Use one variety or mix several together. We love porcini mushrooms for their deep, aromatic flavor.

    To make the powder, place the dried mushrooms into a food processor or blender and process until they become a fine powder. That’s it!

    Dried Porcini Mushrooms in a Food Processor
    Mushroom Powder in a food processor

    Tip 2: Make it an all-purpose seasoning. For extra flavor, turn this into a simple all-purpose seasoning blend. After blending the mushrooms, stir in onion powder, garlic powder, pepper, and salt. I’ve shared exact amounts in the recipe below!

    Ways to Use Mushroom Powder

    Homemade Mushroom Powder Seasoning

    Essential Mushroom Powder

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    This mushroom seasoning is our secret to making almost any savory dish taste better. We stir it into soups, stews, beans, taco fillings, and more! Keep this seasoning blend next to your salt and pepper. Anytime you find a dish that needs a boost of flavor, add a teaspoon or two and then see how magical this blend can be.

    Makes about 1/4 cup

    You Will Need

    1 ounce dried porcini mushrooms, substitute dried shiitake mushrooms

    Directions

      1Place the dried porcini mushrooms into the bowl of a food processor or blender. Close the lid, and then blend until a very fine powder. Do not open the lid. Wait for the fine powder to settle before opening.

      2When the dust has settled, transfer to an airtight container. The mushroom seasoning will keep for up to 6 months.

    Adam and Joanne’s Tips

    • All-purpose seasoning: You can stir additional spices into the blended mushrooms: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground black or white pepper, and 1 tablespoon fine sea salt.
    • When blending, don’t be surprised if some mushroom dust comes out of the food processor or blender. A damp dishtowel covering the top of the processor or blender lid can help a little. Even with this, you will likely need to clean up some mushroom dust around the work area.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon
    /
    Calories
    21
    /
    Total Fat
    0.1g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg
    /
    Sodium
    0.9mg
    /
    Carbohydrate
    5.3g
    /
    Dietary Fiber
    0.8g
    /
    Total Sugars
    0.2g
    /
    Protein
    0.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Seriously Good Chili Powder Recipe

    Seriously Good Chili Powder Recipe

    Our homemade chili powder recipe uses dried chili peppers and the perfect spice blend to make an intensely flavorful seasoning that’s better than store-bought.

    Homemade chili powder

    After finding so many of the store-bought options flavorless, we decided to learn how to make chili powder, and I am so happy that we did.

    I use this homemade chili powder for many recipes on Inspired Taste, including our homemade beef chili, vegetarian chili, this easy enchilada sauce, and my favorite fajitas. I also use it as a base for this homemade taco seasoning.

    Key Ingredients

    Chiles: For the best blend, start with dried chiles. You can buy them at larger supermarkets, Mexican markets, or online (they are inexpensive and last a while in your pantry). I use three types of peppers in my blend:

    1. Ancho chile peppers, which are mildly spiced but taste rich, sweet, and fruity.
    2. Guajillo peppers, which are more smoky and moderately hot.
    3. New Mexico chile peppers, which smell sweet, clean, and pack a little heat.

    Spices: To round the flavor of our homemade blend, we stir in ground cumin, oregano, and garlic powder. Then, to add a bit more smokiness and color, I love adding smoked paprika.

    Find the full recipe with measurements below.

    How to Make the Best Chili Powder

    Tip 1: Preparing dried chiles. It’s easy! There are three simple steps:

    1. Cut the stem and remove the seeds. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes while working with peppers (ouch!)
    2. Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat and toast until fragrant. This is my favorite part, the kitchen smells incredible!
    3. Finally, grind them. Add the toasted chile peppers to your blender and blend until finely ground. Wait to open the lid, though. Let the dust settle for about a minute after blending. You don’t want a cloud of ground chiles in your face.
    Cutting the stems off dried chili peppers
    Toasting dried chilis in a pan
    Blending toasted dried chiles to make chili powder

    Tip 2: Add spices. Now, it’s time to add spices to make the chili powder taste even more amazing. We add garlic powder, ground cumin, oregano, and smoked paprika. Add everything to a spice jar, shake it up, and store it in a dark pantry for up to six months.

    More Recipes with Dried Chiles

    Homemade chili powder

    Seriously Good Chili Powder

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    I’m obsessed with this homemade chili powder made by blending whole dried chiles. You can find dried chile peppers in most large supermarkets and any Latin market. We use three varieties: ancho chile peppers (sweet, fruity, and mild), New Mexico chile peppers (fresh, clean, and moderately hot), and Guajillo chile peppers (smoky and medium hot). You can swap or add other peppers based on what is available. We recommend including something sweet and fruity. They add complexity and flavor (in our case, the ancho pepper).

    Makes 2/3 cup

    You Will Need

    3 dried ancho chiles

    3 dried Guajillo chiles

    3 dried New Mexico chiles

    1 tablespoon ground cumin

    2 tablespoons garlic powder

    1 tablespoon dried oregano

    1 teaspoon smoked paprika

    Directions

      1Use kitchen scissors to cut the stem away and then shake or scrape the seeds inside each pepper. If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers.

      2Cut each cleaned pepper into small pieces, then add them to a dry skillet over medium heat. Toast them, stirring occasionally, until fragrant, about 5 minutes.

      3Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until dust settles so you do not get a cloud of ground chile peppers in your face.

      4Add ground chile peppers to a spice jar, then top with cumin, garlic powder, oregano, and smoked paprika. Seal the jar and shake.

      5Store the chili powder in a cool, dry place for 6 months.

    Adam and Joanne’s Tips

    • Spicy chili powder: Use hot smoked paprika or add 1/2 teaspoon or more cayenne pepper or chipotle powder
    • This recipe was inspired by Alton Brown.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon
    /
    Calories
    26
    /
    Protein
    1g
    /
    Carbohydrate
    6g
    /
    Dietary Fiber
    1g
    /
    Total Sugars
    2g
    /
    Total Fat
    0g
    /
    Saturated Fat
    0g
    /
    Cholesterol
    0mg


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link