That looks fab!

It does look delicious.

What is surcie?

Surcie is an unexpected gift. To clarify, i sent Sooz a packet of sodium citrate and looked around for something else to include. I had just made a big batch of one of my spice blends---Umami Bomb.

It is common in Italy to dry rub proteins like steak and pork in mushroom powder blends. It is also good in meatballs, meatloaf, on burgers, etc.

What ever container i am using i start with lots of ground dried mushrooms. Then a tBsp each of the second 25%, then a tsp each of the third list. Rubber bands as a loose guide. Always good even if i'm out of an ingredient. No salt.

When i make it for holiday gifting i use a big quart ball jar and same rubber band plan. I always have dried mushrooms. We go through about two pounds a year.

Do you leave it all whole, as pictured?

Thanks for the explanation. Sounds wonderful.

All spice grinder ground like the TJ's. I just kicked out the salt. Since i use it as a dry brine, all that salt would pull out too much moisture.

I only use the trays when i'm figuring out the various spices and quantity. That pic is a few years old.

Not all my spice blends are ground so fine. Furikaki is like a Japanese everything bagel. Just a few more ingredients, toasted, then a quick pulse in the grinder. Mostly seeds and nori. --sesame, pepitas, sunflower, flax.

Well, YUM!!!

Oh man, that looks good! I have a bottle of that TJs seasoning in my cabinet too, trying to figure out what exactly to use it for...

Annie

Annie, I call TJ's Mushroom and Company "Mushroom Salt". I use it in quick sauces/dressings instead of salt, or a quick seasoning on meat to be cooked, instead of salt. That kind of thing. Anywhere you think of to use a little salt that would be good with general savory umami will work.

Sleevendog, thanks for the info! I though it might have been one of those things that gets ground right before use, but then getting the mix properly proportioned likely works better when they're all ground together and stirred up. I have a Finamill, and am trying to learn how to make the most of it. :) I know you do quantities that get used up fast. I'm sure the TJ's has so much salt because otherwise the mushrooms would clump irretrievably.

I've never thought to make my own furikake, but I have several versions that I keep in the freezer, since they have sesame seeds in them.

Now I am inspired to make some mushroom powder, and I think I will add a bit of dried thyme and black pepper to it. I think this would be good in an omelet.