Wild Mushroom Seasoning Salt

A Hobbit’s Pantry

Through the long, hot summer months, the hobbits of the Shire are busy tending their gardens, harvesting their crops, and preserving fresh seasonal produce for their well-stocked pantries. In a hobbit’s pantry you will find summer’s bounty captured in rows of pretty jars filled with berry preserves and fruit jams, bundles of dried herbs, crocks of tangy pickles and savoury chutneys. A hobbit’s pantry embodies their deep love of growing things and the wisdom of preserving the abundant crops of summer for the leaner days ahead.

More Hobbit Pantry recipes

• Garlic Scape Butter
• Spiced Rhubarb Jam
• Raspberry Lavender Jelly
• Pickled Mustard Seeds
• Spiced Apple Butter

Sam’s Shire Salt

Capture the comforting flavours of the Shire in this savoury wild mushroom seasoning salt. The lush, green gardens of the Shire are reflected in freshly dried herbs, while the hobbits’ enduring love of mushrooms is showcased with the addition of dried mushrooms. Powdered wild mushrooms add a rich umami flavour to this seasoning blend which can be used to enhance many savoury dishes. From roasted chicken and pot roast, to earthy soups and rich sauces, this wild mushroom seasoning salt will bring the cozy flavours of the Shire to your next meal.

“It’s very special that, it’s the best salt in all the Shire”

“It is special, it’s a little bit of home.”

(The Lord of the Rings: The Two Towers Film)

Ways to use Wild Mushroom Seasoning Salt

• Poultry – Dry brine a chicken or turkey with the seasoning salt overnight before roasting.
• Pork and Beef – Use this salt with pork dishes such as pork chops, tenderloin or other roast pork, and with rich beef dishes such as pot roast or stew.
• Soups or gravies – This umami seasoning blend works well to enhance savoury dishes such as earthy soups, sauces, or gravies.
• Vegetables – Roasted vegetables can be tossed with olive oil and the wild mushroom seasoning salt before roasting.

Ingredients

Dried mushrooms: Dried mushrooms can be finely ground in a blender and then sifted to remove any large pieces. I like to use a package of mixed wild mushrooms, but you could use any type of dried mushrooms, such as porcini, instead.

Kosher salt: I used kosher salt for this recipe. If using table salt, reduce the amount by half as it is denser and therefore more ‘salty’ than kosher salt.

Dried herbs: Dried parsley, thyme, and sage add savoury botanical notes to this seasoning salt. You can either dry the herbs from fresh or use purchased dried herbs.

How to Make Wild Mushroom Seasoning Salt

Dry the herbs

Fresh herbs can be easily dried in the oven. Preheat the oven to 175°F. Wash and dry the herbs. Pluck the parsley from its stems and arrange along with the thyme and sage on a baking sheet. Spread the herbs out so there is space between them to encourage even drying. Bake for 1 hour until the herbs are fully dried. Allow to cool and then crumble herbs. Strip the thyme leaves from their stems before crumbling.

Powder the mushrooms

Place the dried mushrooms in a blender and grind until a fine powder. Sift the ground mushrooms to remove any large pieces so you are left with a fine powder.

Make the seasoning salt

In a mixing bowl, combine the kosher salt, powdered mushrooms, dried herbs, granulated onion powder and garlic powder. Stir together. Store the salt in an airtight container and in a cool place for up to 6 months. Enjoy!