Magical Mushroom Seasoned Salt
(Morel, Oyster, Black Trumpet, Maitake, Chanterelle, Bolete, etc)
Finely grind wild mushrooms in a food processor or blender.
Add sea salt, garlic, onion and white pepper, grind for 1 minute or until well combined.
Add dried parsley and brief pulse to grind/combine into your seasoned salt mixture.
Will yield approximately 1 cup of Magical Mushroom Seasoned Salt - store in an air tight container for up to 6 months.
This is the ratio of wild foraged mushrooms I use: 12g morel, 6g maitake, 6g black trumpet and 6g chanterelle. I have also use all morels and it's equally delicious.
Recipe from www.HealthStartsintheKitchen.com