Once the mushrooms have browned and shrunk in size, they're combined into one pan and hit with
a good amount of salt, a couple tablespoons of freshly chopped sage and a generous splash of dry sherry.
Between the cheese and guanciale, there's already
a good amount of salt.
Stir to combine, keep warm on low, and season with
a good amount of salt and pepper.
After seasoning it all with
a good amount of salt, some cayenne pepper and crushed cumin seeds, you have a fragrant, crunchy, savory snack that you'll want to serve well beyond the holiday season.
While it can be a polarizing flavor (it's very sweet), it can be truly great when combined with nuts and
a good amount of salt — think white chocolate macadamia cookies.
Season with salt & pepper to taste, but go easy on the salt, corned beef already has
a good amount of salt.
I don't crave salty snacks but my veggies and baked potatoes and eggs get
a good amount of salt to my liking.