Quote:
Originally Posted by cybershot  Drying works with almost any mushroom and enhances the flavour the best. Slice thinly 2 -4mm thick and rack them over a warm spot like a radiator or warm windowsill (sorry forgot this is UK  ) with the air circulating them for five to six hours between 45-55 degrees. Store in clean dry sealable jars for up to a year.
David |
Not going to put the heating on yet David!!!
I will keep them whole and place in the airing cupboard until done and then store in kilner jars.
I tried doing some ceps in a low oven with the door ajar a few years ago and they were terrible, don't do it folks!