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Mushroom Seasoning

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, May 2002


  • 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


  1. 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.

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