John F Dean wrote: Now I have to figure out what to do with them. I figure that what I can’t use soon will see the dehydrator.
The last time that I had an abundance of wine caps, I pickled them in a light vinegar marinade.
I sliced up the smaller button ones and briefly blanched them in the vinegar brine then packed them into small jars.
Made up the brine to taste - sugar, salt, whole peppercorns, garlic, bay leaves, sprigs of thyme and brought it all to the boil.
Removed the whole spices and put a little of each into jar then blanched the mushrooms and packed them the jars.
They will shrink to nothing. Pour over the vinegar, screw on the lids and
water bath for 20 minutes.
I don't own a pressure canner and water bathing is more common practice here in NZ.
We eat them as part of an antipasto platter or as a pizza topping or just straight out of the jar!