Porcini Mushroom Rub

St. Supéry Estate Chef Tod Kawachi


2 cups Dried Porcini Mushroom Powder
½ cup Granulated Sugar
1 cup Coarse Sea Salt
1 tsp Fresh Thyme


Pulse grind the coarse seas salt with the fresh thyme leaves in a food processor for short bursts until well mixed. Mix in the porcini mushroom powder and sugar. Store in air tight spice jar.

*Use on roasted meats for an extra Umami boost. Sprinkle into creamy risotto for an earthy taste or season on your holiday roasts before cooking for a dry aged characteristic flavor profile.

Wine Pairing: Rutherford Estate Vineyard Cabernet Sauvignon

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.