mushrooms

If you should be so lucky as to have more morels than you can eat fresh within a few days of picking, then drying is a good preservation method. Instructions also included for freezing and canning.

In which I pickle Garlic, Mushrooms, Red Onions, and, yes, Pickled Strawberries. Look out, cheese plate!

Not quite a pickled mushroom, and more than a marinated mushroom, this is the Italian preservation technique called sott'olio, which results in an especially meaty preserved shroom -- especially if you use porcini or chanterelles.

Some mushrooms dry and store better than others. Some of the varieties that dried well for me were; Black Trumpets, Chanterelles, Chicken Of The Woods, Hedgehog, Porcini, Yellow Foot, and Oyster mushrooms.