Forest salt


It’s about 1/3 salt, 1/3 powdered dried mushrooms (I used a mix of Suillus and Leccinum species), and 1/3 Douglas fir needles. Salt, umami from the mushrooms, and a bit of lemoniness from the fir – great all-purpose flavor boost.


  1. erica wrote:

    Question for you, Maria: I’ve read everywhere that you need to cook wild mushrooms. Do you think drying makes them safer to use in culinary preparations without cooking? I ask because I am working on some mushroom infused oils. I will start with porcini oil; anyway people do eat porcini raw. But I’m curious as to your thoughts regarding other mushrooms. I love to read that you are finding a use for Suillus;) I hope the career change is treating you well. Sincerely -erica

  2. Harrison Brace wrote:

    I know this can’t be true but I seem to have this memory of your always being able to color-cordinate your blog and your posts…

Post a Comment

Your email is never published nor shared. Required fields are marked *