Morel Mushroom Salt
Submitted by Karola Alford from Coles-Moultrie Electric Cooperative
Ingredients:
10 medium dried (dehydrated) Morel mushrooms
1 cup coarse Kosher salt or rough sea salt
Directions:
Grind the dried (dehydrated) morels in a mini-food processor, grinder, or blender until they are about the size of the coarse salt grains. (The mushrooms must be completely dehydrated and brittle).
In a bowl, mix the ground dried mushrooms thoroughly with the salt. Transfer the mixture into four spice containers that have screw-on caps, corks, or other air-tight tops. Decorate with a pretty label and some twine or ribbon.
In a few weeks the salt will take on the smell and flavor of the morels. The longer it sits, the more flavor the salt will absorb.
Morel salt tastes excellent sprinkled on pizza, on the top of home-made bread before baking, in a rub for pot roast, on popcorn, potatoes, or in any recipe that uses coarse salt.
It is an unusual and unexpected gift, and a very rare treat for those who have never experienced the earthy taste of the morel mushroom! If you do not have access to morels, this recipe can also be used with other edible dried mushrooms, such as porcini, oyster, crimini, or shiitake, each with its own unique flavor.
