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Ingredients
Porcini & Garlic Salt
- 150 grams Himalayan salt pink
- 10 grams dried garlic
- 10 grams pink peppercorns
- 60 grams Dried Porcini Mushrooms
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6
10min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- Ensure your thermomix bowl, lid and mc are extremely dry
- Add porcini mushrooms to the bowl, Mill on speed 9 for 40 seconds. Use some baking paper under the lid to stop mushroom dust flying everywhere
- Add garlic, salt and peppercorns to the bowl and milk on speed 9 for 30-40 seconds.
- Store in an air tight container in the fridge or freezer.
I keep a small container in the pantry to use. The rest goes in the freezer. Will last for up to 12 months if stored this way.
Method
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
Tips:
Serve with any cooked meat.
Add to mushroom risotto
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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