This is a versatile rub that works with chicken, pork, beef, lamb, and fish. After a few batches, you will probably want to double or triple the recipe. The rub stores well in a glass jar with a tight-fitting lid and will keep indefinitely.
1 cup (250 mL) mushroom powder (porcini, oyster, field, etc.) (here)
ΒΌ cup (60 mL) sugar
2 Tbsp (30 mL) salt
1 Tbsp (15 mL) chili powder
1 Tbsp (15 mL) ground black pepper
1 Tbsp (15 mL) garlic powder (not garlic salt)
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) ground coriander
1 Tbsp (15 mL) ground cumin
1 Tbsp (15 mL) hot smoked paprika
In a mixing bowl, combine all the ingredients until evenly distributed. Set aside until needed. Store any extra in a glass jar with a tight-fitting lid.
MAKES ABOUT 2 CUPS (500 mL)