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Sunday, 19 December 2010

Porcini Salt

I have made flavoured salt many times before, they add so much flavour and depth to a meal. Using a mortar and pestle, grind any flavour you choose (e.g. rosemary, chilli, five spice, lemon rind) with some salt, allow it to dry then store in an air tight container (otherwise it will go stale quickly), it is that simple.
A friend of mine told me about this particular salt variant last year and it wasn't until recently that I tried it. I am a fool and should have done it much sooner. Porcini salt can be (and should be) used in salad dressings, on roasted potato, on grilled/barbecued/fried meats, in fritatas and scrambled eggs just to name a few. In this case, you should use a spice grinder or food processor as a mortar and pestle just won't do the job.

5-7g dried porcini mushrooms
2 tbs sea salt flakes

Grind porcini mushrooms in a spice grinder or food processor. When you reach the desired consistency, mix with the salt and store in an air tight container.

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