Hello everyone, hope you are all well
Well, mushroom season is here again and as usual, I will be spending every spare (rain-free) moment wandering round the woods looking for mushrooms. Usually I find an abundance of Boletes (porcini/cep/whatever) which I slice then dry for use throughout the year.
This year I would love to smoke some mushrooms before drying. The idea of smoked dried porcini that I could chuck into a nice pasta sauce has my mouth watering now!
My problem is I don't know if it would be best to salt or brine them first? Maybe it is best to do neither and just slice, smoke then dry? Does anyone have any suggestions or has anyone ever had smoked mushrooms?
Any suggestions are greatly appreciated, keep up the good work on this fantastic site everyone
All the best
Ryan