From Show #203N - Pan Seared Buffalo Steaks With A Michigan Morel, Fiddlehead & Ramp Salsa

Ingredients:

6 tablespoons dried morel mushrooms, preferably from michigan
2 teaspoons sea salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 tablespoon fresh lemon zest, finely chopped

Directions:

Place the dried the morels in a food processor or blender and pulse until coarsely ground. Add the sea salt, pepper, thyme, and lemon zest. Pulse until fine.

Transfer to a small airtight container.

Keeps up to 1 month