Morel mushroom and coffee dry rub

     Now is the time of the year when we say “ ‘tis the season “. But don’t we really wish it was morel mushroom season. This dry rub encapsulates the thrill of the springtime mushroom hunt. It’s perfect on venison or if you’re looking to make an avant garde beef wellington, this dry rub will suit your needs. Ingredients include dried morel mushroom powder, dried chanterelle powder, fine ground dark roast coffee, onion and garlic powders with herbs and spices. Cooking Tip: The acidic levels in coffee replicate tannins in wine which allow for enhancement of flavor. The acidic levels in coffee also acts as a meat tenderizer . Feel free to let this dry rub marinate for a while. By basting your cut of meat with a little olive oil it will help to adhere the flavors of this dry rub