Suggested uses

Basic prep

Ingredients

Malto-dextrin, mushroom extractives.

Our Champignon Mushroom Extract Powder is made from the pressed juice of champignon mushrooms. The juice is minimally processed to create a superfine mushroom extract granule that dissolves easily in liquids and provides a punch of umami flavor. It’s a natural, no-sugar-added, flavor-enhancing food additive that can be used instead of ingredients such as sodium, MSG, yeast extract and hydrolyzed vegetable protein.

Champignon mushrooms (Agaricus bisporus), also called “white button” mushrooms, are the mushrooms most commonly eaten by U.S. consumers. They’ve been cultivated since the early 1700s in Europe, although there is some evidence to suggest they are native to the North American woodlands.

Typically, champignon mushrooms are harvested when they are about 1 to 2 inches tall and roughly 1-inch wide. It is interesting to note that when certain brown-toned varieties of champignon mushrooms are allowed to grow slightly larger (2 to 3 inches tall), they are sold as “crimini” mushrooms. When allowed to grow beyond that (sometimes 4-1/2 inches wide or even larger), they’re called “portabella” mushrooms.

Fresh champignon mushrooms’ mild flavor and firm, meaty texture have broad appeal and lend themselves well to many different applications. They are frequently used raw in salads, added as a topping to pizza, tossed into stir-fries or cooked in sauces for everything from pasta to roasted meat.