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.