I dried and salted a redcap and a boletus I found on my way. Slice them in fine slices, and sprinkle salt over them liberally. Frequently turn them over, until they are nice and dry. They can be used as a spice in soup. The salt serves to pronounce the mushroom taste more strongly and as a conservation to prevent them getting mouldy.
Store in a musseline bag!
Those are the adventures of Mr. Fimbulmyrk, in bushcraft and blacksmithing, mountainbiking and hiking, reenactment, writing, singing, dancing, stargazing and having a piece of cake and a coffee. Pray have a seat and look around you, but be warned - the forest´s twilight is ferocious at times.
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