Dried Mushroom Seasoning

Mushroom seasoning is widely used in cooking. It is used in the preparation of borscht, soups, sauces, fish, vegetable and meat dishes, pastries. Seasoning can be made from almost any type of mushroom, which in dry form has a pleasant taste and strong aroma.

These are mushrooms, butterfish, porcini mushrooms, morels, mushrooms, mushrooms, truffles, chanterelles, boletus, boletus, etc. You can prepare a seasoning from a mushroom mix. The recipe for mushroom seasoning is described below.

Cooking time: 5 hours

Servings Per Container: 450 g

Ingredients:

• 1 kg of mushrooms (boletus, boletus, boletus, mushroom)
• 2 tsp fine salt
• a pinch of ground allspice
• a pinch of ground cumin

1. To sort out mushrooms, to clear of sand and garbage. Large cut into several parts, leave the small whole.

2. Put on a baking sheet covered with parchment paper, put in the oven.

3. Dry at a temperature of 50-80 ° C for 4 hours, periodically opening the oven door for 15 minutes (if there is no convection). Allow to cool completely at room temperature.

4. Add salt, pepper and caraway seeds to the blender.

5. Add dried mushrooms to the spices.

6. Grind the mixture to flour.

7. In a small container, put the lids with a twist, pour water, boil for 7 minutes on low heat, then let dry. Wash threaded jars, put in the oven at 100 ° C for 15 minutes. Allow to cool completely at room temperature.

8. Pour mushroom seasoning into jars, cover with lids. Store at room temperature.