[ccmay]

Morel season is about over, but wild mushrooms are definitely worth the effort to dehydrate. Morels and porcini are best for this purpose, but oyster mushrooms, chanterelles, and many more will dry out nicely.

Just invest some time in learning what you're picking. Death caps or destroying angels will still kill you after they are dried.

[JRandomFreeper]

I personally detest morels, and I cooked hundreds of pounds of them for some fine-dining restaurants.

I do grow my own button mushrooms, and extras get canned or dried.

One thing I noticed from reading stuff from the 1700s was something called 'mushroom condiment'. I chased that down, and besides mushroom catsups, dried ground mushroom powder was used as a flavoring agent, much like salt or pepper is.

So I made some. It's very good. I don't know why that went out of style.

/johnny