Deeply savory and wonderfully aromatic, this Smoky Woodland Mushroom Finishing Salt brings together the earthy richness of porcini and shiitake mushrooms with herbs, garlic, black pepper, and just enough smoked sea salt to suggest a wood-fired kitchen.
A small pinch adds instant depth to simple foods — roasted potatoes, eggs, buttered toast, risotto, vegetables, soups, or grilled meats — and it is especially good stirred into softened butter for an easy mushroom compound butter.
The key is balance: the smoke should stay in the background, allowing the mushroom flavor to come through first. For an even more autumnal blend, a touch of rosemary and sage gives the seasoning a fragrant, woodsy character that feels perfectly suited to the fall pantry.
INGREDIENTS:
1/4 cup porcini mushroom powder
2 tablespoons shiitake mushroom powder
1 tablespoon morel mushroom powder, optional
1/4 cup fine sea salt
1-2 tablespoons smoked Maldon sea salt, lightly crushed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder, optional
METHOD:
Combine the porcini, shiitake, and morel powders in a small bowl.
Add the fine sea salt, crushed smoked Maldon, thyme, garlic powder, black pepper, and onion powder, if using.
Mix thoroughly until the seasoning is evenly blended.
Transfer to a clean, dry jar and store tightly covered in a cool, dry place.
For the best flavor, let the mixture sit for a day before using so the mushroom and herb flavors have time to mingle.
How to Use It
Sprinkle over roasted potatoes, eggs, buttered toast, pasta, risotto, roasted mushrooms, grilled vegetables, popcorn, soups, beans, or steaks.
It is especially good mixed into softened butter for an instant mushroom compound butter.
For a simple appetizer, sprinkle a tiny amount over buttered crostini or warm bread.
Variation
For a slightly more elegant, distinctly autumnal version, add:
1/2 teaspoon finely ground dried rosemary
1/2 teaspoon dried sage
Use a light hand with the sage so it doesn’t overpower the porcini.
YIELD: Makes about 3/4 cup
