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Mushroom Salt for Seasoning: Do-it-yourself Recipe

Mushroom salt is versatile. It goes well with warm dishes, refines salads, or seasons your bread. We’ll tell you how to make it yourself with just three ingredients.

Mushroom salt is an interesting alternative to conventional table salt. The mushrooms give the salt an earthy, nutty note. It goes particularly well with vegetable dishes or salads, and the salt also tastes good on bread and butter.

Herb salt or chili salt are already known in many kitchens. With this mushroom salt you bring variety to your dishes. It is also a great gift for family and friends.

If you buy the ingredients, then pay attention to organic quality. Organic seals such as Demeter, Naturland, or Bioland are good indicators of ecologically sustainable cultivation. Choose the products from regional trade. This saves long transport routes and thus reduces the ecological footprint of your food.

Make mushroom salt yourself

WHO recommends eating salt in moderation. Therefore, use the mushroom salt carefully and use a salt substitute if necessary. Gomasio, Japanese sesame salt, is also suitable for this.

Ingredients:

  • 60 coarse salt
  • 60 g dried mushrooms of your choice
  • 1 teaspoon of colored peppercorns

Directions:

  • Place the mushrooms, salt, and peppercorns in a mortar or high-powered blender.
  • Grind the ingredients very finely.
  • Pour the finished mushroom salt into clean screw-top jars.

Tip: Store the mushroom salt airtight and protected from moisture. Then it can be kept practically indefinitely.

The mushroom salt consists of two main ingredients: mushrooms and salt. There are many different types of salt. In this recipe, we recommend using a fairly coarse one. Simply choose your favorite varieties for the mushrooms in this recipe. Dried porcini, oyster mushrooms or chanterelles taste particularly good.

You must dry the mushrooms before preparing the mushroom salt. You can find dried mushrooms in an organic supermarket or gourmet specialty store.

You can also collect or grow your own mushrooms. You should note a few things:

Wild mushrooms are in season in autumn. Then they grow in the forest and garden.
Choose local edible mushrooms for your recipe. In this way, you avoid high CO2 emissions due to long transport routes.
If you are collecting edible mushrooms, use mushroom identification tools.
Grow mushrooms yourself to be absolutely sure it’s the right kind.
Air or oven-dry the mushrooms. Then they have a long shelf life and you can use them for the mushroom salt.

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Cooking Tips

Seasoning The Kale: These Seasonings Work Best

You can season kale in many different ways and thus integrate the regional superfood into your diet in a varied way. Our kitchen tips will help you with the tasty preparation.

Prepare kale gently

Kale is in season in this country from the end of October to the beginning of March. This makes the kale, as it is called in English, a classic winter vegetable. In the cold season, kale can often end up on the plate, because it provides the body with more vitamin C than any other type of cabbage and various antioxidants. In addition, the regional superfood also provides iron, potassium, calcium and magnesium, vegetable protein and fiber.

In order to get the best possible benefit from the healthy ingredients, you should prepare kale gently. Vitamin C in particular is very sensitive to heat and would be lost if it was cooked for a long time. Therefore, it is best to blanch kale or process it raw. Even when steaming, a large part of the ingredients are retained.

Before doing this, you should cut away the stalks and the thick stalks with a knife and then wash the leaves thoroughly.

Seasoning kale: 5 clever ideas

For a long time, kale was mainly used as an accompaniment to hearty meat dishes. The green winter vegetables also taste great in vegan recipes – you just need the right ingredients and spices.

With the following ingredients you can season and taste kale in different ways:
Classic: Traditionally, kale is prepared with plenty of fried onions and seasoned with salt, pepper, a pinch of salt, some nutmeg and mustard. A little garlic goes well in the pan too. Green cabbage is often served with meat dishes such as bacon or Kasseler, but cabbage also goes well with hearty vegetarian dishes.
Asian: You can give the regional kale a Far Eastern flavor by frying it in coconut oil in a wok or pan with some chili, spring onions, garlic and ginger. At the end you deglaze the pan with soy sauce and some vegetable broth. You can season the dish with salt, pepper, cumin, a pinch of sugar and curry paste. Kale goes great with pasta and rice dishes.
Fruity: For the fruity version, you not only roast kale with onions, but also with fruit. Pears and apples are particularly suitable. Simply cut them into pieces and add them to the pan. At the end you can season the kale with salt, pepper and some sugar and add a dash of lemon juice if you like.
Sweet and sour: Kale is also delicious if you fry it with plenty of vinegar and raisins. Depending on your taste, add a few cloves or a bay leaf. You can taste the whole thing again with salt, pepper and a little sugar.
Creamy: For the creamy version, you should cut the kale into strips as fine as possible, first sauté them with plenty of onions and then deglaze with coconut milk or thick oat milk as a cream substitute. By adding plenty of nutmeg and yeast flakes along with salt and pepper, you get a slightly cheesy flavor reminiscent of creamed spinach.

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