This mushroom salt is simple to make and delicious on everything from roasted veggies to steak, chicken and so much more!
This easy, 2 ingredient mushroom salt is not only super delicious, it’s super easy to make. With just a pound of mushrooms and some high-quality sea salt, you can whip together this seasoning to sprinkle on your steak, chicken, and even roasted veggies.
Seasoned salts are one of my favorite things to make at home. I use my garden bounty of jalapeños to make jalapeño salt.. and my rosemary plant to make rosemary and radish salt. My pepper salt is great on chicken cooked on the grill, while my rosemary and radish salt is perfect to sprinkle on seafood.
My mouth waters just thinking about all of them!
Given all of those salts though, I prefer mushroom salt to them all. It’s heavenly on a big, thick, juicy T-Bone steak cooked on the grill. And with summer right around the corner, I know we’ll be firing up the grill often.
Unlike rosemary and radish salt, this mushroom salt is powdery, and it lacks the texture that most salts have.
That is because the mushrooms grind into a fine powder once they are dehydrated. Despite the texture being a powder, it still performs beautifully as a seasoning.
Mushroom Salt Recipe
Making this simple Mushroom Salt requires just two simple ingredients – mushrooms and a high quality sea salt, as well as a good quality food dehydrator. Shiitake and Oyster mushrooms work incredibly well and are our favorite varieties to use. However, feel free to experiment using what’s available in your area.
There is no need to spend tons on an expensive dehydrator though — mine has been a champ for several years and was just $50 at my local Best Buy (but you can also find it on Amazon, too).
If you like this mushroom salt, check out our easy jalapeño salt — or stay tuned for our rosemary and radish salt!
Mushroom Salt Recipe
- 1 lb sliced mushrooms shiitake or oyster mushrooms work well
- 1 C sea salt
- Rinse the mushrooms and pat dry.
- Place the mushrooms on your dehydrator trays, allowing them ample space.
- Dehydrate for 8-12 hours at 130 degrees F (or longer) -- they should be completely dehydrated and brittle.
- Place the dehydrated mushrooms in your spice grinder, or a high-quality blender (Vitamix). Blend or grind until completely powder. You may need to do this in batches.
- Mix with your sea salt, and store in an airtight container.
- Add to your chicken, seafood, roasted veggies or beef - any dish where you are looking for added flavor.
[…] admit, I love a big fat juicy steak sprinkled with homemade mushroom salt — but every now and then it’s fun to change things up a bit and try something out of […]