- 3 tablespoons ground dried porcini mushrooms
- 3 tablespoons ground dried morel mushrooms
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 teaspoons dried thyme
- 1 tablespoon finely chopped lemon zest
Combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until fine. Transfer to a small airtight container. Keeps up to 1 month.
SourceMartha Stewart Living, May 2002