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!

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!

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

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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.

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.

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

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