I’ve been experimenting with making salt for the last two seasons. Last year for my first batch, I was nervous about using straight dehydrated morels since they were not cooked. I took some dehydrated morels, rehydrated very lightly so as not to lose much flavor to extra liquid, and then baked the moisture back out. I then ground it up with salt as you did. I was similarly disappointed because not only was there not much flavor, it there was also some toasty flavor from top much time in the oven. Not my intention. I put it in the back of the cupboard and when I pulled it out maybe 6 months later, it turned out to have an excellent sweet morel smell! It was delicious.
This year I tried to cook some from the start, by slicing and baking while fresh until just heated up, and followed up with the dehydrator to dry them out completely. I plan to grind them up with salt similar to you, then age for several months. I’ll report back.
bottom line for anyone who is disappointed, at least give it a chance at aging it before tossing it or using it like regular salt.
