When it comes to food preservation, no technique has withstood the test of time quite like drying and dehydration. Used as early as 12,000 BCE, prehistoric people discovered that they could sun-dry seeds to extend their lifespan exponentially. To this day, the very same approach is a perfectly reasonable way to put away fruits and vegetables for later days. The process can even intensify flavors, transforming simple ingredients in entirely new building blocks capable of creating richer eating experiences altogether.

Such is the case for Sugimoto shiitake mushrooms, which gain all of their incredible umami and tanmi qualities through careful dehydration. In the olden days, freshly harvested shiitake were dried over wood or charcoal fires, incorporating a more smoky, woodsy flavor, and also a lot more uncontrollable variation. If the fires burned too hot, the mushrooms would shrivel up, dried to a crisp. Too cold, and the tortuously slow drying process would destroy much of the delicate taste and aroma.

Now employing the best technology in the business, far-infrared drying reduces the moisture content quickly and efficiently while removing any possible insect or microbe content. This is why Sugimoto is the only shiitake mushroom company in the world that has received kosher certification.

Pantry staples that won’t let you down, waiting patiently for their time to shine, are crucial for quick meals, times of scarcity, and outright emergencies. When the winter storm knocked out power for days and water for weeks, you’d better believe I was thanking my lucky stars I had all sorts of dried soups saved away. Beyond just making for an easy, comforting starter, powdered soup mixes can be the catalyst to countless meals. Add a packet to sour cream and you’ve got a bowlful of dip, ready to party. Toss it with cubes of tofu for a flavorful, crispy finish. And of course, rehydrate it with less liquid to make a concentrate, mimicking America’s favorite casserole starter for all sorts of hotdishes.

You can effortlessly make your own instant cream of mushroom soup mix yourself to bypass any dairy or questionable ingredients. Sugimoto dried shiitake powder is the essential base that lays a foundation of incredible savory flavor, blending seamlessly into a creamy almond flour foundation. Whole pieces of chopped shiitake mushrooms add a more satisfying texture, making it a delight to enjoy all by itself. Springing back to life with just a little water and warmth, it’s a deeply soothing, soulful blend that could be the catalyst to many more meals to come.

Yield: Makes About 1 3/4 Cups; 7 (1/4 Cup) Servings

Instant Cream of Mushroom Soup Mix

Whip up your own instant cream of mushroom soup mix to make a comforting starter in seconds, or use it for greater culinary creations. It's an indispensible pantry staple that you'll want on hand at all times.

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Ingredients

• 1 Cups Blanched Almond Flour
• 1/2 Cup Instant Potato Flakes
• 1/4 Cup Potato Starch
• 2 Tablespoons Dried Shiitake Mushroom Powder
• 1 Tablespoons Nutritional Yeast
• 1/4 Ounce Dried Shiitake Mushrooms, Roughly Broken or Coarsely Chopped
• 1 Teaspoon Salt
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Dried Thyme
• 1/4 Teaspoon Dried Basil
• 1/4 Teaspoon Dried Parsley
• 1/4 Teaspoon Ground Black Pepper

Instructions

1. In a large bowl, thoroughly combine all the ingredients. Store in an airtight container.
2. For a condensed cream soup substitute: Whisk 1/2 cup of the mix and 1 1/4 cups of water in a small saucepan until smooth. Bring to a boil over medium heat. Cook, stirring frequently, for 2 minutes or until thickened. Cool completely and use according to the recipe to substitute for one (10 3/4-Ounce) can condensed soup.
3. For soup: Whisk 1/4 cup of the mix and 1 cup of water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened
4. For dip: Mix 2 tablespoons of the mix with 1 cup of vegan sour cream or mayonnaise until smooth. Chill for at least 2 hours for best results, to let the flavors meld, before serving.

Notes

For creamy tomato soup, follow the instructions for making soup but use tomato juice instead of water.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 309mgCarbohydrates: 16gFiber: 4gSugar: 1gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

The post It’s My Party and I’ll Dry If I Want To appeared first on BitterSweet.