Homemade mushroom salt

Have you ever made homemade mushroom salt? I assure you that doing it with Thermomix is ​​the most easy of the world so I encourage you to try to make your own recipe.

To do this we can use our favorite mushrooms or a mixture of them. In this case I have used senderuelas and boletus. They are easy to find already packaged but if we are a bit crafty we can dehydrate the ones we have collected on our walks through the forest.

In addition, this type of preparation is well preserved for a long time. We can use it to enhance our recipes giving it an extra touch of autumn flavor. You already know that dehydrated mushrooms have a very concentrated taste and smell so our salt will have a lot of strength and we can sprinkle it in creams, toasts, salads ...

Without a doubt I will take advantage of this homemade mushroom salt to pack in individual jars and make gourmet gifts. Christmas is just around the corner and you have to think about the little details.

Homemade mushroom salt

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You can use the homemade mushroom salt to enhance your own recipes.

• Mayra Fernandez Joglar

• Calories: 50
• Rations: 4

• Total time:

Ingredients

• 15 g dehydrated mushrooms
• 30 g of salt
• Freshly ground black pepper

Preparation

1. We put the dehydrated mushrooms in the glass and toast them by programming 5 minutes, 100º, speed 1. At the end of the time, a slight mist will have formed in the glass, so we remove them and dry the glass with kitchen paper. We put them back in the glass and crush during 30 seconds, speed 9.

2. Add the salt and a generous pinch of freshly ground black pepper. If you use a grinder, give it 3 or 4 turns.

3. We mix everything during 15 seconds, speed 3, left turn.

4. And you are ready to consume. We can store it in a large jar or in several individual ones.

Notes

If you want the salt to have a coarser texture, mash the mushrooms on speed 6 and use flake salt instead of fine salt.

Adapt this recipe to your Thermomix model