Gathering: Collect mushrooms in a basket or mesh bag so spores may be returned to the earth as you walk.
Cleaning: If mushrooms are wet, pat them dry before storing. Do not wash before storing. Brush or wipe or store as is from the forest.
Fresh storage: Store in a closed paper bag or wrap in a damp cloth—damp, not wet. Fresh mushrooms will keep for a week in a cold refrigerator. Keep the temperature between 32 and 36 degrees F. Do not store fresh mushrooms in a plastic bag.
Drying: Use a food dryer or an oven with the door ajar. Drying in the sun increases vitamin D in mushrooms. Dry them for a while outdoors on a sunny day and finish in the oven or electric dryer. Keep the temperature between 130 and 140 degrees F. Dry until mushrooms are tortilla-chip crisp. Place dried mushrooms in a locking plastic bag and/or stuff in a sealed container. Keep the mushrooms out of direct light as much as possible. Bone-dry mushrooms, adequately sealed, will hold for a year. For several more ways to dry mushrooms see www.wikihow.com/dry-mushrooms.
Freezing: Freeze mushrooms fresh from the forest or in cooked dishes. If frozen raw, consume in four weeks or less. Frozen dishes are good for up to one year. Oyster mushrooms can be parboiled or steamed and then frozen.
Cooking: Place the frozen mushroom directly into a hot cooking dish or sautéing pan. This procedure protects the texture and integrity of the mushroom. Dried mushrooms may be cooked without rehydration, especially if their flesh is thin. Throw them in the pan and they will take moisture from whatever else you are cooking them with and impart their flavor to the same. There are numerous recipes throughout this book.