Instructions: Remove and discard stalks then slice the mushrooms with a sharp knife into thin slices.

Very small mushrooms can be just cut in half.

Arrange the slices on lift off paper or nonstick baking parchment on a baking sheet. (Putting a lining on the baking sheet is not essential it just saves on the washing up!)

Put a dishcloth on top of the lid of the simmering plate and stand the baking sheet on top.

Leave for about 48 hours until the mushrooms are brittle and dry.

This may be inconvenient during the day.

If so put them to one side and just dry them at night.

Obviously this will take longer.

Stand the baking sheet on the Warming plate to the left of the boiling plate and leave for about 48 hours until the mushrooms are brittle and dry.

Store in clean lidded glass jars and use before the season comes round again.

Choose smallish dry perfect mushrooms. Do not use aged mushrooms with holes in them.

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