Grind dried mushrooms in a food processor, spice/coffee grinder, or in a mortar and pestle until the mushrooms resemble the size of sea salt granules.
Mix in salt. If desired, add a few drops of truffle oil and mix.
Keep in an air tight container in a cool dry place. The longer that the salt sits, the more the mushrooms will infuse it.
Notes: Any other dried mushrooms can be used in this recipe. Shiitakes provide a subtle taste, whereas morels or actual truffles offer more pungency. I added a bit of truffle oil to my salt to boost the flavor.