- 10g dried porcini mushrooms
- 125g sea salt flakes
- Place the dry porcini mushrooms into a mini-blender, coffee or spice grinder and blend until slightly finer than your salt flakes.
- Combine the finely chopped mushrooms with the salt and give it a good mix.
- Pour into an airtight container and leave for two weeks for the flavours to infuse.
- Sprinkle a little on a mild dish, such as pasta, risotto or scrambled eggs, for a flavoursome addition.
Makes a small jar of flavoured salt.