Mushroom Seasoning Salt
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Whether they’re cultivated or wild, store bought or foraged, we love mushrooms. Or my husband and I do, anyway, though I’ll admit our kids are less enthusiastic about them. My oldest once told me she likes their flavor but can’t handle the texture, which inspired me to want to experiment with different preparations to find a way for the kids to enjoy them too.
Enter mushroom seasoning salt.
I first experimented with making this a couple years ago using only wild varieties of mushrooms that we purchased from the farmer’s market. I then dehydrated them in our Excalibur, and mixed them with a bunch of sea salt, ground seasonings and herbs, and it was delicious. We used it to season meat dishes, eggs, potatoes, stews… anything that needed an extra dose of savory deliciousness. We also gave a ton away as gifts that year for Christmas.
Eventually, it dawned on me I could use any kind of edible mushroom to make this, including just your basic store bought white or Cremini, so if you don’t have access to wild varieties, or you want to mix and match, that’s an option too.
And if you’re starting with fresh mushrooms, you don’t need a fancy Excalibur to dehydrate them. You can use a more affordable dehydrator, your oven on a low setting, or you can even air dry them if you’d like, so long as you give them plenty of time and ventilation to do their thing. If you don’t want to bother dehydrating mushrooms for this, I often see mixed dried mushroom varieties sold at Costco, so it’s worth checking out your local bulk food or grocery store to see what they have available.
And I should mention that although my daughter isn’t into the texture of mushrooms, she does really enjoy this seasoning salt. Especially when sprinkled on her morning scrambled eggs. Enjoy!
Mushroom Seasoning Salt
Ingredients
- 1 cup dried mushroom powder
- 2 cups salt (we use Redmond's Real Salt)
- 1 tablespoon ground black pepper
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoons ground chili flakes
- 4-6 tablespoons dried ground herbs (I like to use thyme and parsley)
Instructions
Notes
Most mushrooms are difficult to digest raw, so this seasoning salt is meant to be used in applications where it will be cooked rather than as a finishing salt. We like to use it on meat dishes, roasted vegetables, soups, stews, and anything else that could use a savory, umami kick.
