Well see, first I wander through the kitchen and tell my wife I'm hungry. LOL!
Kidding, but not really. Becky handles most of it.
I know she uses her dehydrator, the same one she uses to make deer jerky. And she marinates it beforehand just like the deer jerky.
We did buy a bag of commercially made mushroom jerky at the hippie store in Pittsboro to see if we would like the texture. We were all pleasantly surprised.
We also pickle oyster mushrooms right regularly. Hell of a good snack especially with a beer. But that really only works with oysters found in the winter. The consistency is better for that kind of application. Anything other than wild harvested or spring and summer oysters won't work when it comes to canning.
We find so many out here, that more often than not, she simply sautés them and then freezes them to use in dishes later. She never freezes without cooking first.
All joking aside, if there is something specific you want me to ask her I would be glad to do so.
