shitake mushroom salt

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I learned one thing from the Greeks, subtlety… Ok that’s not what you expected right?! I must clarify what I mean. Greeks aren’t known for being subtle, in fact just the opposite.  But, when it come to cooking, Greeks prefer to let the natural flavours of the food stand on their own. A pinch of salt here, and a squeeze of lemon there is generally all that is required…hence the word subtlety.

This particular ingredient is all about that concept. Salts are my last minute go to flavour boost. So when I recently run out of my Porcini salt I needed to replace my stash with something that I could get locally. I found some dried shiitakes at the market, so with knife in hand I thought I would experiment.

What you need:

  • Coarse kosher sea salt (1/4 cup)
  • 3 or 4 dried shitake mushrooms (2-3 tsp)

How it’s done:

  • Finely chop the mushrooms (or food processor)
  • Mix with the sea salt until you have your desired consistency
  • Store in an airtight container and use on steaks, burgers, anything really
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