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How safe is dried mushroom powder, raw?

9116 Views 16 Replies 10 Participants Last post by  TonyRockyTiger
I am making a recipe that has mushroom powder and will be using the Nom Nom Paleo Magic Mushroom Powder product ( - now available at Whole Foods), which I think tastes awesome and works well in cooked foods. The recipe, which is a sauce/condiment, will be raw/uncooked, and will be served to a crowd.

Is anyone aware of any potential food safety concerns for dried mushrooms or powders derived from dried mushrooms? To give you an idea of how 'paranoid' I am as a home cook, when it comes to food safety (again, cooking for a crowd), when making raw recipes using cilantro, I usually soak the cilantro in a bleach-based water bath (learned this from Alton Brown) for 20 minutes, which hopefully kills most harmful bacteria.

This recipe also contains nutritional yeast and coconut aminos - any concerns here as well?
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I knew I was going to get this reaction! I follow the bleach soak with an equally long clean water bath, followed by another water bath. I'm going for a sterilizing of any bacteria that can cause illness. When serving for a crowd, I try to keep cold foods below 40F and hot foods above 140F using chafing dishes (ice + water for the former, chafing fuels for the latter), but I can't guarantee that those temps will hold, thus the need to get rid of as many baddies like ecoli/salmonella/clostridium/etc before they can grow in the danger zone.

I have seen sources using baking soda or vinegar and I'm tempted to give those a try. Though if bleach is good enough for Alton, it's good enough for me:

Simply washing then draining well is all you need. Surface bacteria will be washed away. I never heard of being paranoid about cilantro... if you are really worried grow your own in a sunny window!
Simple washing will remove bacteria from the surface... I would taste the bleach no matter how well you rinse, it leaves behind a medicinal flavor...
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