I promise these won’t all be salts, but I’ve been experimenting with infusing salts with different flavors & I’m mostly pleased with the results. The wine salt posed a bit of a challenge, it didn’t dry as well as the others I have done since.
I regularly purchase dried mushrooms to use in various applications: soups, sauces, etc. They are easy to use and keep almost indefinitely since they’re dried. To use them, all you have to do is put them in hot water and soak for about 15 mins. Typically, I will save the soaking water & use it for a greater depth of mushroomy flavor, kind of a stock of sorts.
You can use any type of dried mushroom here. Porcinis, Chanterelles, and Shittakes are all available dried.
Porcini Mushroom Infused Finishing Salt
- 1 pkg dried mushrooms
- 1 C kosher salt
- 4 C water
- Remove mushrooms from package and soak in 4C hot water (I use almost-boiling water from my electric kettle). Use a wooden spoon to push the mushroom down into the water as they float to the top. Soak for about 30 mins.
- Using a slotted spoon, remove the mushrooms from the water & set aside.
- Pour the mushroom water into a small saucepan.
- Bring to a boil & reduce heat to medium-high.
- Summer mushroom water at medium-high heat for about 45 mins. Liquid will reduce to around 1/4 C.
- Remove from heat & stir in salt. If there is still liquid that has not been absorbed by the salt, add more salt. You may need 1 1/2-2C.
- When liquid has been absorbed by the salt spread salt mixture on a baking sheet in a single layer.
- Place in a warm oven for about 2 hrs or until dry, moving the salt around occasionally for even drying.
- Place finished salt in an airtight container & use within 6 months.