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You know me, I am all about maximum results in minimum time! How can I get the most delicious dish possible, the easiest way possible?

One of my tricks is definitely having ‘flavour makers’ up my sleeve – a sauce or a sprinkle (homemade of course!) that turn a dish from zero to hero, adding an injection of flavour with very little effort. One of my go-tos is my delicious Mushroom Salt – it takes less than a minute to make and will store in the pantry indefinitely, meaning you can always have some on hand to jazz things up, turning a boring meal into something really satisfying.

Add it to literally anything savoury, both while cooking and at the end to season. It also makes a beautiful homemade gift!

But, of course, this isn’t my only secret flavour maker recipe…. I’ve got a whole chapter of them in my cookbook Everyday Thermo Cooking, complete with suggestions of exactly when and how to use them. I am all about making your life easier! So you can cook from scratch, but still have time for all the other wonderful things in life.

This recipe is gluten free, vegetarian, dairy-free, and vegan!
It yields 1 cup of flavourful salt.



100g rock salt
30g dried porcini mushrooms
½ tsp dried chilli



1. Place all ingredients in TM bowl, or food processor bowl, mill for 30 seconds, speed 10.

2. Wait a minute before opening the Thermomix lid – this will allow the fine powdery salt to settle.

3. Transfer to a glass jar or airtight container.


About The Author

Alyce Alexandra

Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related.
Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.