You know the old saying “you can’t teach an old dog new tricks”, well that doesn’t necessarily apply to “older” cooks like myself. Because I learned a terrific new trick when I found the foundation for this recipe on the inspiredtaste.net website.

Ever heard of dried mushroom powder? Well, if you have congratulations. But why in the heck didn’t you let me in on the secret? Of course if you’ve never heard of it either, you’re off the hook. But boy oh boy, regardless, you are going to be very glad you are reading this post today.  

Dried mushroom powder is the real deal. And to think I’ve been using dried mushrooms for years, but never thought to grind them up. Bogles my mind to realize the number of things I do know about cooking, compared to the extraordinary amount of ingredients, techniques, cooking secrets, etc. I have yet to learn. It’s so exciting! I absolutely love to learn. And if it’s about food, well then, all the better! But before I learn and share any more culinary secrets with which to thrill and amaze you, let’s talk more about dried mushroom powder. And yes, it’s just like it sounds. Dried mushrooms finely ground in a blender or spice grinder.

But why bother to make dried mushroom powder you might ask. Why not just use re-hydrated pieces of dried mushrooms in this or any other recipe? Well there are two very good reasons. 1) Dried mushroom powder adds an extra depth of flavor to dishes without adding bulk or texture. Great in soups, stews, pasta sauces, or any dish that might benefit from a bit of umami* (savory or “meaty”) flavor. 2) Not everyone likes mushrooms. And finding a piece of dried mushroom in a dish might be enough to make them unwilling to even give the dish a try. But when added as an ingredient that they can’t see, well, all’s fair in love and fine dining as far as I’m concerned.

And speaking of fine dining – this pasta dish is so good as to be outrageous. Easy to prepare, takes little time to cook, and looks like a million dollars.

So please give it a try. And as far as dried mushroom powder goes, I really couldn’t taste any fungi in the sauce. But there was just this “something” that added richness without smacking you in the face with its inclusion. Some might use the word “subtle” even. But that may even be too strong a word. Oh heck, just make this dish and see for yourself. And yes, I will be adding mushroom powder to many of the dishes I serve from now on. Both new and old favorites.

So as always – peace, love, and great pasta to all.       

4 T. extra virgin olive oil

1 lb. bulk Italian sausage

1 c. chopped onion

3 garlic cloves, minced  

1 tsp. dried oregano

½ tsp. fennel seed

pinch crushed red pepper flakes

½ tsp. kosher salt

freshly ground black pepper

2 T. tomato paste

1 (28-oz.) can whole or diced tomatoes (Italian if possible)

1 c. drained and roughly chopped roasted red peppers

1 T.  mushroom powder, opt. – see note below (I used ground porcini mushrooms)

1 c. small chunks of zucchini or yellow squash

8 oz. spaghetti, cooked al dente (save some of the water)

4 loosely packed cups of cut spinach leaves

1/3 c. fresh basil chiffonade

grated Parmesan, Pecorino-Romano, or Asiago cheese for serving

Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up as it browns. Using a slotted spoon, remove the sausage to a container. Set aside.

Add the onion and sauté, stirring occasionally until translucent; about 5 minutes. Add the garlic and cook for 1 minute.

Stir in the oregano, fennel seed, crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes.

Stir in the tomato paste, canned tomatoes, roasted red peppers, mushroom powder, and zucchini chunks. Bring to a low simmer and cook for about 5-10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce. Stir in the cooked sausage. Let burble for a couple minutes.

Take the sauce off the heat. Stir in the spinach and basil. Taste and adjust seasoning. Toss in the al dente spaghetti, and leave alone for a minute or so to allow the pasta time to absorb some of the sauce and to let the spinach wilt. (If the pasta seems dry, add about a quarter cup of the pasta cooking water. Still dry, a bit more water.) Toss again, serve, and pass the grated cheese. 

Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

* Umami is one of the five basic tastes, along with sweet, bitter, salty, and sour. It was classified as such over a century ago and is best described as a savory or “meaty” flavor. The word “umami” in Japanese means “a pleasant savory taste.”