Porcini Mushroom Salt

I know it looks dull…  Bland…  Brownish…  Lumpy… but don’t let that deceive you.

Our Porcini Mushroom Salt will take your taste buds on an epic adventure with its strong mushroom flavour and its heavenly aromas.

It’s a powerful seasoning salt.  It’s rich.  It’s earthy.  It’s intense depth and flavour and its burst of umami turns your boring dishes to life.

Our Porcini Mushroom Salt can be used on steaks, eggs, mashed potatoes, hot chips, risotto, pastas, vegetables just to name a few.  It’s a delightful addition to soups, stews, casseroles, roasts.  It seriously enhances the taste of beef.

Porcini Mushrooms are also referred to as King Bolete or Cepe in French. They are prized in Italian and French cuisine.  Traditionally, these mushrooms are cultivated in Europe, North America, and some parts of Asia.  They grow naturally in pine forests at the base of trees.

As much as I aim to only use Australian ingredients and produce, Porcini Mushrooms are not readily produced here.  I found it difficult to find Australian grown dried porcini mushrooms, so I use dried porcini mushrooms imported from Italy.

I won’t finely ground this salt.  In fact, I refuse to, and I never will.  I feel that this salt blend needs texture.  Texture I believe, enhances your food sensory experience.  The “chunkiness” of this salt affects the taste by slowing the rate of which the flavour and aroma exits the food.

It does “clump” up so make sure you shake up the jar before every use.  Why?  Because we add no fillers.  No flours.  No preservatives.

Just a pinch is all that’s needed.

We keep this permanently on our dining table as it’s a wonderful all-purpose seasoning.  We refer to it as the “posh salt”.

Buon appetito/Bon Appetit