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Foraged mushroom salt

A delicious seasoning to help you preserve your foraged bounty.
Course: Condiment
Cuisine: Preserved Food
Keyword: Foraged mushroom, Preserved Food, Preserves
Prep Time: 15 minutes
Dehydrating Time: 6 hours
Total Time: 6 hours 15 minutes
Calories: 15kcal


  • 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.


You can also do this in the oven. Step one is the same, then from there… place the mushrooms on a baking paper lined baking tray, again with space between them. Place in a preheated oven (50 degrees C / 120 F) and bake for 1 hour. Check on them, and if they don’t snap when trying to bend them… keep baking and checking every 30 minutes until they do. Then continue following the rest of the steps above.


Serving: 3g | Calories: 15kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 28297mg | Potassium: 219mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg