Mushroom Seasoning – A Sprinkle of Umami Magic
We’ve always loved the gentle nuttiness and depth of flavour in our fresh Grey Oyster Mushrooms - they’re incredibly versatile and shine in everything from stir-fries to risottos.
Over the years, our recipe collection has grown as we’ve explored new ways to get the absolute best from our home-grown mushrooms.
One method that stood out from the very beginning and that we still use today to make sure nothing at our farm in Sussex goes to waste and that’s - drying or dehydrating.
Not only does drying preserve mushrooms beautifully, but it also intensifies their flavour, locking in all the goodness and boosting their umami punch. Any one that know us, wont be surprised that we wanted to take it a step further - could we create a seasoning that delivers that rich, savoury depth you find in aged cheese, miso, or slow-cooked stews?
Mushroom Seasoning | Pg 152 | Project Mushroom
The answer was yes. and this recipe was one of the first we wanted to include in the pantry section of our book ‘Project Mushroom’.
We made a coarse mushroom powder, combined it with our own home-dried herbs, and finished it off with high-quality rock salt. The result? A beautifully aromatic seasoning that lifts every savoury dish — from roast veg to eggs, pasta, and even popcorn.
It’s an addictive, flavour-rich sprinkle of goodness that celebrates the natural umami of mushrooms - that elusive “fifth taste” you’ve probably heard about. (If you're curious, there's a great article about umami in The Guardian here).
We now keep a jar of this mushroom seasoning close by in the kitchen - and it goes on everything.
Want to try it yourself?
Whether you grow your own Grey Oysters or pick them up locally, this is the perfect way to reduce waste, preserve flavour, and sprinkle a little fungi magic on every meal.
Dried Mushrooms | Pg 140 | Project Mushroom
At Caley HQ, we pick herbs straight from the garden and pop them into the dehydrator alongside a selection of fresh mushrooms.
The drying process takes around 24 hours, though larger mushrooms need longer. You can shred them to speed things up, but we love leaving them big and beautiful until they’re fully dried and ready to grind.
We’ve tested both a spice grinder and a pestle and mortar. The latter gives a coarser texture, which mixes beautifully with the herbs and salt to make a robust, rustic seasoning. It’s perfect for sprinkling over eggs, stirring into soups, adding to broths or enriching a Bolognese.
What you’re left with is a proud little pot of umami-packed flavour - a kitchen essential that brings depth and richness to just about any savoury dish.
Mushroom Seasoning | Pg 152 | Project Mushroom
Our book, ‘Project Mushroom’ doesn't just cover the basics of mushroom growing, but has an amazing section on how to make the most of your mushrooms, from all of these recipe ideas to a delicious cold brew mushroom coffee - perfect this time of year.
You can also read, why drying your mushrooms in the sun will not only preserve them naturally, but will also super charge them with Vitamin D for the darker seasons ahead in our blog piece From Fresh to Powerful: Drying Mushrooms in the Summer Sun.
Mush Love x
Ⓒ Caley Brothers 2024 - revised July 2025
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