Homemade mushroom soup seasoning
Homemade mushroom soup seasoning is a mixture of dried wild mushrooms, garlic, and the popular lovage. When stored properly, this dried spice will flavor your potato pancakes or other potato dishes all year long, until the next mushroom season.
Ingredients · Servings 1 dose
- mushrooms (dried or fresh)
- dried garlic
- dried lovage
Method · 10 min
- If we are making the seasoning from dried mushrooms, we will start the preparation straight away with point 4 of the Procedure. However, if we are making it from fresh mushrooms, we must dry them first. Clean all the mushrooms well, but do not wash them.
- Cut the mushrooms into 3 mm thick slices, spread them on the drying rack and dry at 50 °C. Or spread them on a baking sheet with baking paper and dry at the same temperature in an open oven.
- Drying mushrooms takes about 8-10 hours. (The last hour can be dried at 70 °C.) Properly dried mushrooms will rattle in your fingers and break easily (if they bend, they are not ready yet).
- Blend all the dried mushrooms in a blender into a fine powder.
- Then mix the mushroom powder with the dried lovage leaves and dried garlic in a bowl. Adjust the spice ratio to your taste, for us it is approximately as follows: 2 tablespoons of ground dried mushrooms, 2-3 teaspoons of finely crushed lovage and 2-3 teaspoons of dried garlic.
- Pour the mixed spices into a well-sealing jar and seal it tightly. We mainly use it to season potato pancakes (and other winter soups), but it also tastes great in potato pancakes or goulash.
