To Dry Ceps and Other Mushrooms

The best varieties for drying, other than cèpes, are mousserons, field and horse mushrooms and morilles. Girolles do not dry very well. The mushrooms should be young and free from worms or other inhabitants. Sever the feet from the caps and depending on their size, either dry the two halves as they are or cut them into smaller pieces, remembering that a dried mushroom is only a fraction of the size it was when fresh. Spread the pieces out on a wattle surface so that the air can get at them from all sides. Depending on the temperature, you can lay them in the sun if it is not too hot, bringing them into the warmth of the house at night. Alternatively they can be dried entirely indoors. The process will take four to six days, at the end of which they should be left in a faintly warm oven overnight. The whole process can in fact be done in the oven but the experts rather frown on the idea. Perhaps it is too simple? Store the dried mushrooms in airtight containers.