Wild Mushroom Seasoning with Smoked Salt
This homemade mushroom salt recipe features a blend of wild mushrooms, aromatic rosemary, and smoked sea salt. This unique combination elevates dishes by infusing them with a rich, savory complexity and depth of flavor.
Servings: 0.5 cup
Calories: 208kcal
Ingredients
- 1 cup dried wild mushrooms (35 g)
- ¼ cup smoked sea salt flakes (35 g)
- 1 teaspoon dried rosemary (1 g)
Instructions
- Place mushrooms and rosemary in a mini food processor, spice grinder, or blender. Blend until the mixture becomes a powder. A few small pieces are ok.
- Add smoked sea salt flakes to the mushroom powder and pulse until the desired consistency is achieved. If you want bigger pieces of salt, you only need to pulse it a few times.
- Store in an airtight container or jar for up to 6 months for maximum freshness.
- Use to season steaks, pork, fish, chicken, vegetables, soups, avocado toast, and more!
Notes
- This recipe uses a blend of wild dried mushrooms. You can use any kind of mushrooms (dried, of course) you have available. You can also use fresh mushrooms and dehydrate them. Porcini mushrooms, oyster mushrooms, morels, and even shiitakes will work!
- Ensure the mushrooms are thoroughly dried before grinding them to prevent clumping and to extend the shelf life of your homemade seasoning.
- Dried rosemary adds another layer of earthy and aromatic flavor to this salt. You can use other dried herbs (like thyme or sage) or omit the herbs if you'd like.
- Smoked sea salt is the secret ingredient that adds a distinct smoky flavor to this recipe. I like to use smoked Maldon salt. You can use other gourmet salts, plain sea salt flakes, or kosher salt as well.
Nutrition
Calories: 208kcal | Carbohydrates: 53g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 27140mg | Potassium: 1081mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
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