Dried mushroom seasoning: recipe for making mushroom seasoning

Mushroom seasoning has found wide application in cooking. It is used in the preparation of borscht, soups, sauces, fish, vegetable and meat dishes, baked goods. The seasoning can be made from almost any type of mushroom, which, when dry, has a pleasant taste and strong aroma.

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

Cooking time: 5 hours

Servings: 450 g.


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

1. Sort out the mushrooms, remove sand and debris. Cut the large ones into several parts, leave the small ones whole.

2. Place on a baking sheet lined with parchment paper and place in the oven.

3. Dry at 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. Pour salt, pepper and cumin into a blender.

5. Add dried mushrooms to the spices.

6. Grind the mixture to a flour condition.

7. Put the screw caps in a small container, add water, boil for 7 minutes over low heat, then let dry. Wash the threaded cans, put in the oven at a temperature of 100 ° C for 15 minutes. Allow to cool completely at room temperature.

8. Pour the mushroom seasoning into the jars, close the lids. Store at room temperature.