Porcini-Parmesan Salt Recipe

• 1/2 ounce dried porcini mushrooms
• 1/2 cup kosher salt (about 2 1/2 ounces)
• 2 tablespoons finely grated Parmesan cheese

1. Place the mushrooms in a coffee or spice grinder and pulse into small, flaky bits no larger than a sesame seed, about 10 to 15 (1-second) pulses.
2. Transfer to a medium bowl, scraping out any bits from the grinder.
3. Add the salt and Parmesan cheese to the bowl and whisk to combine.
4. Store in an airtight container at room temperature for up to 2 months.

porcini mushrooms, kosher salt, parmesan cheese

Taken from www.chowhound.com/recipes/porcini-parmesan-salt-30203 (may not work)