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Add dried mushroom to a spice grinder and grind until powdery. You can use a pestle and mortar too, but it will be harder to get it as powdery.
Once powdery, add in the salt and pulse a few times until you get your desired size of salt.
Stir to combine properly and add to an airtight container. Keeps very well for 6 months, but is good long after too.
Use as a sprinkle on any stew, sauce, pasta, meat, mushroom, egg and vegetable dish where you want more umami and savory flavor!
Add smoked pepper/paprika, dried garlic and onion