Large Field Mushroom Gills, Fresh & Powdered

Preparation info

  • Difficulty


  • Makes

    2 tablespoons

Appears in


By Peter Gilmore

Published 2014

  • About


  • 4 large just-picked field mushrooms, stalks removed


Peel the mushrooms, discarding the skin. With a sharp paring knife, remove the gills by gently scraping them from the underside of the caps. Ensure none of the mushroom flesh is attached to the dark gills. Place the gills in an airtight container lined with a clean, damp kitchen cloth. Cover and refrigerate until required.

To make the powder, remove the remaining dark mushroom flesh from under the caps with a sharp paring knife. Set aside. A small amount of white mushroom flesh may be left attached. Reserve the mushroom caps in an airtight container until required.

Take the dark mushroom flesh, place on a baking tray lined with silicone paper and bake in a 100°C (200°F/Gas ½) oven, turning occasionally, for 3 hours or until completely dry.

Grind the dehydrated mushroom flesh in a spice grinder until it forms a fine powder. Pass through a fine sieve and discard any coarse pieces. Set aside in an airtight container until required.