Dried porcini or other wild mushrooms intensify the flavor of whatever they’re paired with: this simple salt makes beef taste beefier, plays against sweet and toasty grilled corn, and adds a subtle but hearty boost to your favorite mashed potatoes recipe.
Recipe courtesy of Casey Barber
|1/2 cup coarse kosher (like Morton's) or coarse sea salt||1/4 oz (8 grams) dried porcini or other dried wild mushrooms|
Grind the mushrooms in a mini food processor or the small work bowl of a large food processor, pulsing on and off in short bursts until the mushrooms are the size of Rice Krispies. Add the salt and grind until the mushrooms and salt are finer and more powdery.
Transfer to an airtight container. Store at room temperature for up to 6 months.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf