Traditionally, dehydrated mushrooms have been used as a way to preserve the harvest while concentrating flavor, making them a powerful pantry staple across many cuisines. They can be rehydrated in warm water or broth and used much like fresh mushrooms in soups, stews, sauces, and sautés, with the soaking liquid itself adding deep, savory character. Dehydrated mushrooms can also be ground into a fine powder using a small coffee grinder or spice grinder—something we love to do for dry rubs, sauces, and even pizza or pasta dough by partially substituting the powder for flour in a recipe. We have also worked mushroom powder into baking for an unexpected umami bomb that adds depth without overpowering. Properly stored, dried mushrooms are shelf-stable for years, making them something to always keep in the pantry, with seemingly endless ways to use and experiment with their rich, earthy flavor.