Wild Mushroom Seasoning Salt

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to make and so handy to keep on hand. A little sprinkle brings out rich umami flavors, and it lasts for weeks in the pantry. I also like that I can customize it depending on the herbs and mushrooms I have. It feels like a gourmet seasoning, but I make it right in my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp dried parsley flakes
1 tbsp dried thyme leaves
1 tbsp dried sage leaves
2 tbsp powdered dried wild mushrooms, from about 10 g dried mushrooms
6 tbsp kosher salt
4 tsp granulated onion powder
2 tsp granulated garlic powder

Directions

1. I start by grinding the dried mushrooms into a fine powder using a spice grinder or food processor.
2. In a small bowl, I combine the mushroom powder with parsley, thyme, sage, salt, onion powder, and garlic powder.
3. I stir until everything is well mixed.
4. I transfer the seasoning salt to an airtight jar or spice container.

Servings and Timing

This recipe makes about 1 cup of seasoning salt. It takes me less than 10 minutes to prepare.

Variations

Sometimes I add dried rosemary or marjoram for a different herbal flavor. If I want more spice, I stir in a pinch of cayenne pepper or smoked paprika. I also like swapping the wild mushrooms for porcini or shiitake, depending on what I have.

Storage/Reheating

I store the seasoning in an airtight container in a cool, dry place for up to 6 months. Since it’s a dry seasoning blend, it doesn’t require reheating. I just give it a quick shake before using.

FAQs

What kinds of mushrooms work best for this seasoning?

I like porcini, shiitake, or a wild mushroom mix because they have strong, earthy flavors.

Can I use table salt instead of kosher salt?

Yes, but I reduce the amount since table salt is finer and saltier by volume.

Do I need a spice grinder for the mushrooms?

Yes, I find it easiest with a grinder, but a strong blender or mortar and pestle also works.

How do I use this seasoning?

I sprinkle it on roasted vegetables, grilled meats, soups, stews, rice, or even popcorn.

Can I make this seasoning without mushrooms?

Yes, but the mushrooms give it its signature umami flavor. Without them, it’s more of an herb salt.

Can I add nutritional yeast for more umami?

Yes, I sometimes add a tablespoon of nutritional yeast for extra depth.

How long does this seasoning last?

It keeps well in an airtight jar for about 6 months.

Can I double the recipe?

Yes, I often double or triple it to keep a larger batch on hand.

Is this seasoning gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use fresh herbs instead of dried?

No, I always use dried herbs because fresh herbs add moisture and shorten the shelf life.

Conclusion

I love making wild mushroom seasoning salt because it’s quick, flavorful, and so versatile. With just a few pantry ingredients, I create a seasoning that elevates simple meals into something rich and satisfying. It’s a staple I always keep in my kitchen.

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