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–+ servings

Wild Mushroom Seasoning Salt

Servings 1 cup
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Ingredients 

  • 1 tbsp dried parsley flakes
  • 1 tbsp dried thyme leaves
  • 1 tbsp dried sage leaves
  • 2 tbsp powdered dried wild mushrooms, from about 10 g dried mushrooms
  • 6 tbsp kosher salt
  • 4 tsp granulated onion powder
  • 2 tsp granulated garlic powder

Instructions 

  • If using fresh, the herbs can be dried in an 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 the herbs. Strip the thyme leaves from their stems before crumbling.
  • 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.
  • In a mixing bowl combine the dried herbs, mushroom powder, kosher salt, 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!

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