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1 kg of forest mushrooms, e.g. funnel chanterelles, trumpet mushrooms and karljohan mushrooms
Possibly 2 tablespoons dried spices such as thyme or parsley
Dry the mushrooms at room temperature on newsprint or in a dryer for 5 -7 hours.
Mix the completely dry mushrooms into a powder in a food processor, possibly with dried spices.
Store the mushroom powder in a jar with a tight-fitting lid.
The mushroom powder can be used as a flavor setting in, for example, risotto, soups and stews.
It can also be used as a spice mix and massage the meat with before frying.
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