We wanted a crunchy, salty seasoning for our mushroom dish. Instead of reaching for the usual go-to, Maldon salt, we created one of our own. (Our hand was played because Justin was out of Maldon salt. Necessity is the mother of invention.) We thinly sliced king trumpet mushroom ends and fried them, beginning in cold oil. When the mushrooms were crispy and just shy of foxy brown we transferred them to a plate lined with paper towels, and seasoned them heavily with fine sea salt. When they were cool we put them into a bowl and broke them into fine fragments, about the size of Maldon salt flakes. The mushrooms had an intense, nutty, earthy flavor. The aggressive salting transformed the mushrooms into "mushroom salt," resembling a kicked up Malden salt to finish our mushroom dish. It's a great new application and that first dish is just the beginning.
January 21, 2005