Foraged mushroom salt has become a pantry staple for me. It adds such a wonderfully umami flavour to meals.
I mentioned in my Pine Mushroom Risotto recipe that I love to go mushroom foraging every year. That one calls for saffron milk cap mushrooms, which are one of two varieties found when mushroom foraging in Sydney. And a risotto is of course, just one of many ways you can use this seasonal specialty straight up.
Foraged mushrooms are pretty special though, so I often like to preserve my harvest to enjoy all year long. With that in mind, I have another recipe for you here that will do just that. It uses the other variety one finds when foraging, which are called slippery jacks (Suillus luteus).
Health benefits of foraged mushroom salt
It’s true that we should be mindful of our salt intake for general good health. That being said – used wisely in the kitchen it is a wonderful tool to help bring out the flavour in a meal. Combining salt with something like deliciously pungent mushrooms takes it to a completely different level too.
As outlined in my earlier post – mushrooms have an array of health benefits. They support immune function, are anti-inflammatory, they’re rich in antioxidants and fibre and they contain a good amount of protein too. They also contain an abundance of nutrients, so should definitely have a place in your diet.
Can I use other mushrooms in this recipe?
If foraging for mushrooms isn’t your thing, you can definitely try using other varieties. I have no doubt they would work equally well. Something like porcini mushrooms or perhaps even shiitake mushrooms would be great.
If you do want to head on your own forage I can really recommend Moss House. Margaret is incredibly knowledgeable and will help you head home with a big haul.
I don’t have a dehydrator – can I do this in the oven?
Yes indeed. The steps are largely the same. However, you would simply add the mushrooms in a single layer on a baking paper lined baking tray and slowly dry on 50 degrees Celsius (120 F). I start checking mine at one hour but find they’re often done by one and a half. Everyone’s oven is different so I would definitely encourage you to check in on them at the hour mark too.
How can I use foraged mushroom salt?
Mushroom salt is just the same as other salt, although it is adding extra flavour. Sprinkle it over meaty dishes, add a pinch to miso soup or avocado toast or you can add a touch to your stews too.
If you would use this another way let me know in the comments.
Foraged mushroom salt
- Dehydrator (can also be made in the oven)
- 3 large slippery jack mushrooms
- ¼ cup sea salt
- Thoroughly clean the mushrooms with wet paper towel, discard the stem, then thinly slice
- Place the mushroom slices in a single layer on dehydrator mesh sheets and dehydrate on 52 degrees C (126F) for ~6-8 hours (I put mine on before bed and they were ready in the morning)
- Grind the dehydrated mushrooms to a powder in a small coffee or spice grinder then add to a bowl and mix with the sea salt.
- Put the combined seasoning in a clean (and dry!) glass jar and use in place of regular salt to lift the flavour of Winter meals.