Flavored Salts: Mushroom

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


  • 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
Raspberry Wine

7 thoughts on “Flavored Salts: Mushroom

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