Mushroom seasoned salt

A delicious way to add flavour to lots of dishes!

The subtle, earthy and rich flavour that mushrooms, yeast, truffles, anchovies, strong cheese and other elements add to foods is called umami. It’s often called the fifth flavour (after salty, sour, bitter and sweet). This mushroom-infused salt is super versatile and offers an easy way to infuse a pop of umami to such things as eggs, salads, roasted vegetables and more. If you want to make it even more flavourful, you can spice up mushroom salt by using smoked kosher salt, and/or adding a few pinches of ground pepper, dried garlic flakes or dried red chili flakes to the blender.


  • 4 dried shiitake mushrooms (available in the international food section of most large grocery stores)
  • 1/2 cup (125 mL) coarse kosher salt 


  •  In a sturdy blender or food processor, pulverize dry mushrooms until they are in very small pieces (about the size of coarse salt).
  • Add salt to the blender or processor and pulse for 10 – 20 seconds until the mixture reaches a fine-grained consistency.
  • Transfer to clean jars with a tight lid and store in a cool, dark place for up to one year.

Makes approximately 2/3 cup (160 mL).

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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