Using a coffee/spice grinder grind the porcini mushrooms to a powder.

Add 2 tablespoons of the flaked salt and pulse two or three times to break up the salt but not pulverize it.

Transfer the mixture to a bowl and stir in the remaining 2 tablespoons of flaked salt.

Store in an airtight jar in a cool place. Will keep for a few months.

Makes approx. 1/4 cup of porcini salt.