So my plan was to de-mousse them, wash them, chop them finely and fry them in a little olive oil and white wine with some chopped parsley and garlic. The whole house smelled heavenly, especially when I warmed up the home-made mushroom soup that yet someone else had given me the day before – yum!
- Cut into slices around 1 cm thick, or around half an inch thick, and threading them onto cotton thread with a clean needle.
- Hang up the threaded mushrooms in a warm, dry place with a matchstick tied to the bottom of the thread.
- When the mushrooms are dry, pull them off the thread and store them in an airtight jar in a cool dark place.