Porcini Salt and Porcini Butter
To make the porcini powder, simply grind the dried porcini in a spice grinder. You will notice a lot of porcini dust when you open the top of the grinder. Don’t worry about it. It’s mostly dried spores. One and a half cups of loosely packed dried porcini mushrooms will grind up to about 1/2 cup of powder. You can keep excess powder in a clean ball jar in your pantry. The flavor will hold for about a year.
If you don’t have dried porcini mushrooms, you can use D’Artagnan porcini powder.
I like to use a coarse sea salt, but you can make this with regular kosher salt as well. I use the salt as a finisher, sprinkled on beef, eggs, and pasta with mushrooms.
In a spice grinder combine 2 tablespoons very coarse salt (less if you are using a finer grind salt) with 1 tablespoon porcini powder. Grind until well combined.
Place in a small airtight container and store in the pantry for up to a year.
This is one of those products that fall under my “should be illegal it’s so good” heading. I highly recommend you make up a batch, and use the butter to spread on steaks or a piece of fish or to melt on top of an omelet, as a dressing for a simple spaghetti with garlic and oil, or smeared on toast.
8 ounces high quality lightly salted or unsalted butter (I use lightly salted imported Irish butter)
3 tablespoons porcini powder
Bring the butter to room temperature. In small bowl, combine the butter and porcini powder. If you used unsalted butter, add salt to taste.
Spoon the butter into a glass tub with a plastic top and refrigerate until firm. You can freeze the butter for up to 8 months, or hold in the fridge for a couple of weeks.