“Beautiful World” Seasoning – Beau Monde mix
Novel take on perennial American seasoning!
Servings Prep Time
6tbsp 30min
Cook Time Passive Time
15min 15min
Servings Prep Time
6tbsp 30min
Cook Time Passive Time
15min 15min
Ingredients
Ingredients
Equipment
Instructions
  1. In a food processor process Amarath flour, salt, washed and dried (with paper towel) arugula leaves and crumbled porcini mushrooms. Make it as fine as you can with porcini mushroom pieces ending being slightly bigger than powder. Note: Do not be tempted to grind porcini mushrooms in a spice grinder. That will have them easily burn out in the next step.
  2. Transfer the mix to large 28-30 cm (11″-12″) non stick skillet.
  3. Heat up skillet over medium low heat (3 out of 10) to about 88ºC (190ºF), keep stirring constantly with flat wooden spoon. Once you hit the set temperature maintain the process for 15 minutes or until everything becomes a dry powder. Take off heat and transfer the mix to a medium size mixing bowl, set aside. Note: Temperature can go even higher up to 120ºC (248ºF) or even slightly higher and that is ok. Just lift the skillet of the heat for a few seconds and keep stirring. The idea is to completely dry out the arugula where it will become a light and crumbly powder, without burning it and while maintaining the cooking temperature as close to 88ºC as possible.
  4. Measure and add the rest of the dried spices to the bowl, mix everything together while everything is still warm. Set aside for 10-15 minutes or until it cools down to room temperature.
  5. Grind the mixture in a fine powder by using a spice grinder.
  6. Pass the powder through a sieve to filter out any left out large particles.
  7. Transfer the seasoning into a sealed jar. Store in the refrigerator for up to 2 months.