Dried porcini salt

Dried porcini salt

By
From
Becasse
Makes
120 g
Photographer
Steve Brown

A wonderful earthly salt that we use to season poultry and game. It is also fantastic in fricassées and ragoûts.

Ingredients

Quantity Ingredient
100g golden salt, (see note)
20g dried porcini mushrooms

Method

  1. Mix the salt and porcini mushrooms together then spread then in an even layer on a baking tray.
  2. Dry in an oven set to its lowest temperature for 1-2 hours.
  3. Remove from the ovan, tip the mixture into a bowl and rub together with your hands to release the flavours. Store in an airtight jar and refrigerate. Use within 2 weeks

Tags:
restaurant
Becasse
Justin
North
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