35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.
Then, grate the mushrooms into a powder.
Grate cloves, a bay leaf, and peppercorns into a powder.
Stir ground mushrooms and ground spices, and put into a can with a tight lid.
Keep in a cold dark place.
This powder is good for adding to soups and sauces.
Drying makes a mushroom taste and aroma more intensive.