Clean and prep fresh shiitake mushrooms, then place them in a large pot or Dutch oven. Cover them with filtered water, ensuring there is an extra inch of water above the mushrooms. Bring to a boil and simmer for about two hours.
Remove the mushrooms and transfer them to a second pot, covering them with water for a second boil. Alternatively, use a colander to save the liquid and return the mushrooms to the same pot for a reboil. Boil down about three-quarters of the liquid.
For the second extraction, add salt (about a tablespoon and a half) and continue boiling for another two hours.
Strain the mushrooms and combine all the liquids for a total mushroom extract.
Blend dried shiitake mushrooms into a powder. Add this powder to the mushroom extract, whisking until a thick consistency forms.
Spread the mixture thinly on a baking sheet lined with parchment paper and dehydrate in the oven until crumbly.
Once dehydrated, blend the mixture into a powder. Adjust salt levels as needed.
Strain the powder multiple times until a fine umami seasoning powder is achieved.
Use the umami powder as a seasoning on dishes like popcorn for an intense savory flavor.
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