Though I made five different flavored salts at once, I will be doing a post for each flavor separately.

Dry salts are made with a basic ratio of 1 tsp flavors to 1/4 cup coarse salt.  Feel free to adjust to your own personal tastes!  For the salt, you can use Kosher salt, pickling salt, sea salt, or any coarse salt you prefer.  I used Kosher salt, which is fine enough to not need further grinding, but coarse enough to maintain a nice texture.

Note: you can use any dried mushroom you prefer for this mix.  I used a gourmet blend from Costco. 

Mushroom Salt

Ingredients:

• dried mushrooms
• Kosher salt
  

Also needed:

• food processor, coffee/spice grinder or mortar and pestle
• jar with lid, large enough to have room to shake the salt
• a larger funnel or canning funnel would also be handy

Note: you will need about 4 tsp powdered mushroom for 1 cup of salt.  I used quite a bit more dried mushroom than needed for my 2 cups of salt.  After grinding it down to a powder, I measured out what I needed for the amount of salt I had, then put the rest into a sealed jar to use as flavoring during cooking.

Step 1: grind the dry mushrooms to a powder. 

Step 2: measure the Kosher salt into a jar.

Step 3: measure our your mushroom powder and add it to the salt.  Cover and shake thoroughly.

Step 4: Label your jar and set aside for about a week, out of direct sunlight, to give the flavors time to meld, giving the jar a thorough shake on a regular basis.

If desired, measure out portions of the combined mixture into gifting jars.

Links for all five flavors made:
Rosemary Lemon
Scarborough Fair Garlic
Mushroom
Raspberry Wine
Bacon