oz) dried porcini mushrooms100 g (3½ oz) ) golden salt
20 g ( oz) dried porcini mushrooms
A wonderful earthy salt that we use to season poultry and game. It is also fantastic in fricassées and ragoûts.
Mix the salt and porcini mushrooms together then spread them in an even layer on a baking tray. Dry in an oven set to its lowest temperature for 1–2 hours. Remove from the oven, 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.
Makes around 120 g (4 oz)