Mix the shallots with all the other ingredients up to and including the parsley, spread on 2 baking trays lined with baking paper.
Approx. 4 hrs. in an oven preheated to 80 °C (convection) with the oven door slightly ajar. Using a wooden spoon, mix the vegetables every hour. Turn off the oven and leave the vegetables to cool.
Blitz the vegetables in a food processor with the sea salt and porcini mushrooms or grind down using a mortar and pestle, fill the jars.