I bought a couple of black truffles preserved with saline solution. I was thinking of using one of them to make some truffle salt. I’ve done a bit of reading on the web about this, and most of the comments I’ve read have indicated fresh mushrooms should be dried before making the salt. This isn’t a fresh mushroom, but it’s not dry. Still, it would seem to me that I should be able to just mince the mushroom and mix it with the salt without drying, as the salt is both a desiccant and a preservative. Wouldn’t that work? I’d hate to have to dry it, because it would lose a lot of flavor that way.
Also, I’ve read differing opinions on how long a truffle salt will last. Everything from 3 months to forever. I’m leaning towards forever, but wonder if anyone knows better.
Thanks in advance for any help.