Have you ever looked at the ingredients list on the back of a package and wondered what IS that and WHY is it in my food?
Isn’t it time you got to know your food? This saucy little mix is stripped of all those eye raising and brow furrowing ingredients. Spice up more than just dips and salad dressings. Make this dry mix in bigger batches and store in an air tight container in the cupboard so that you can have it on hand anytime! Use it in mashed potatoes, cream soups, bake it on fish or other meat dishes, Use it as a topping on roast vegetables; the possibilities are endless!
This dry mix is super easy to make, but one of the ingredients will require some time to prepare but it will be SO worth the little bit of effort!
1/2 cup buttermilk powder (you can find this in the bulk food section of most local grocery stores)
1-1/3 tablespoons parsley
1 teaspoon dill weed
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon onion flake
1/4 teaspoon black pepper
1 teaspoon salt (you can leave this out if you prefer)
1/2 teaspoon white sugar (you can also leave this out if you prefer)
2 tablespoons dehydrated white mushroom powder (THIS is the ingredient that will need to be prepared in advance, it isn’t hard to make, you just need time to dehydrate the mushrooms)
Let us start by dehydrating the mushrooms. Take regular white mushrooms (or any edible mushroom you prefer) and slice them thinly. Place the mushroom slices in a food dehydrator, on a drying rack (I have used framed screens from old windows) out in the sun (weather permitting) or on a cookie sheet lined with parchment paper in the oven on the lowest setting to dry. Once the mushroom are dry, grind them up in a food processor, use a mortar and pestle or place them in a Ziploc bag and use a rolling pin on them until they are powdered.
Combine all of the measured out ingredients together and put them in a mason jar or similar container.
For dips: mix approximately 2 tablespoons of mix with 1/2-1 cup of sour cream, plain yogurt, or plain Greek yogurt.
For salad dressings: mix 3 tablespoons of mix with 1 cup mayonnaise and 2/3 buttermilk or with plain yogurt thinned with milk or buttermilk.
For rubs: pour mix directly onto meats or veggies or mix with a little bit of cooking oil (whatever kind you use).
Cream soups and white sauces: Add mix as you would any other spice when cooking.
EXPERIMENT AND ENJOY!
I hope to eventually use some of my own herbs I grow and dry myself in this recipe. How will you make this recipe your own?