A good friend of ours told us about Mushroom powder. At first we thought the idea kind of silly, but then when
you think about all of the uses for mushroom powder it becomes one of the smartest ideas we’ve heard of in a
while. This adds that umami flavor to almost any savory dish. Mushroom powder on salads, on fish, on steak,
on buttered bread, on chicken, on pasta, in sauces, in meatloaves or in mashed potatoes, must we go on? The
possibilities are endless. This recipe takes it out of its pure form and adds a couple other spices to kick up the
flavor a bit. Enjoy mushroom powder on an item of your choosing and open a bottle of Tre Sorelle.

1 ounce dried porcini mushroom (or other mushroom of your choosing)
1/4 cup kosher salt
1 tablespoon red pepper flakes
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper

Or as a rub

1 ounce dried porcini mushrooms
1/4 sugar
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt

Pulse dried mushrooms in a spice grinder or food processor until finely ground. Transfer mushroom powder to
a bowl, and add other spices.

Store the powder in an air tight container. It will keep for several months.

Sprinkle liberally or sparingly, but always with Tre Sorelle.