Boil vinegar solution 5 minutes, taste, adjust spices to your preference. Do not rinse mushrooms, wipe with damp cloth. Add mushrooms, boil 2 minutes. Cool in sauce pan overnight.

Drain mushrooms, layer in jar with spices sprinkled on top of each layer, cover with olive oil, layer fresh laurel leaves on top. Laurel leaves help preserve the mushrooms in the oil. Store in dark cool pantry.

To dry mushrooms, you need to have dry air for a week on all sides of the mushrooms. Wipe mushrooms with damp towel, lay single layer in a sieve or on a steamer, feel daily, when leathery, turn, feel till hard, stores well in plastic bags for years. If your kitchen air is humid, start drying in your oven at 170F degrees till leathery, then finish in open air, turning daily. To reconstitute, rinse with warm water.