As promised, I am going to show you what I did with all those Bolete mushrooms that I picked last week.
Clean. Blanch the mushrooms in small batches in:
2 cups vinegar
2 oz water
2 tsp salt
Blanch no more than three minutes per batch.
Drain on paper towels, and set aside to dry for at least eight hours.
Pack into sterilized jars, add 1/2 tsp peppercorns. If you are keeping these longer than six months, fill with safflower oil. If you plan on using these up prior to that, use extra light olive oil.
Another option is:
Chunk and fry until all the water has 'cooked' off the mushrooms. Once the water is all gone, I add a bit of veggie oil and salt and pepper. I finish frying them. Cool. Put the mushrooms into freezer containers. Label. Use up within six months.
I also found some meadow mushrooms growing in the yard.
I sliced and dehydrated them. These dried mushrooms taste good in soups.
I will let you all know, how they taste this winter, and the ways that I use them.