Dried Mushrooms

Last week I attended a lecture by Langdon Cook, writer and professional forager. His talk was interesting, and one thing he said has stuck with me all week. While talking about how to preserve mushrooms, particularly porcinis, he talked about drying them, then grinding the dried mushrooms into a powder and adding the powder to soups and what not for added umami. Today I was making some ziti and while rummaging through the pantry noticed my container of dried mushrooms and figured I give it a try. 



  • 1# ground beef (you could use any kind of ground meat, a mix would be delicious)
  • 1/2 yellow onion, small dice
  • 2 garlic cloves, chopped
  • 2 tsp kosher salt
  • 3 cups tomato sauce or stewed tomatoes
  • 1 c whole milk yogurt
  • 2 T ground mushrooms
  • 1/2 c shredded parmesan
  • 1 1/2 c shredded mozzarella
  • 1 # penne pasta


  1. brown meat
  2. added onions and garlic, simmer until translucent
  3. add tomatoes, simmer gently 1 hour, if using stewed tomatoes, cook until the fruit starts to fall apart
  4. preheat oven to 350 degrees F
  5. turn heat to low, add yogurt, cook gently to avoid curdling
  6. add mushroom powder, stir to combine
  7. at this point cook pasta according to instructions
  8. combine sauce, pasta, and cheese in a large casserole dish, cover with foil, and bake 30 minutes
  9. remove foil and bake 10 more minutes or until top starts to brown

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