Chicken of the Woods Bouillon

 

1 ounce dried chicken of the woods pieces, about 1 ¼ cup

1 tsp. dried thyme

2 tsp. fine sea salt, or more to taste (optional)

2 tsp. onion powder

1 ½ tsp. garlic powder

½ tsp. ground black pepper

¼ tsp. turmeric powder, for color (optional)

 

Working in batches, grind your chicken of the woods pieces and thyme in a spice or coffee grinder until they are finely powdered. Pour the powdered mushroom mixture into a medium bowl. To the bowl, add the salt, onion powder, garlic powder, ground black pepper, and turmeric, if using. Stir well, and store in a tightly sealed jar. Use 1 ½ tsp. of bouillon powder per cup of water. I recommend using the powder in dishes where it will boil for at least 2-3 minutes to make sure that the mushroom particles are well cooked. I usually add an additional ¼ tsp. of salt per cup of water to bring out the chicken flavor. See the notes below for tips if your broth is flavorless.