Home-preserved mushrooms have much more flavor than most canned varieties and preserving is a very simple process.
Prepare salt brine by boiling salt with water for 20 minutes in the proportions of 1 cup salt to |4 cups water.
Let brine cool while you clean mushrooms well, cut off tough ends of stems, and peel stems if skin is thick.
Cook mushrooms in boiling water for 3 minutes, rinse in cold running water, drain, and pack in glass jars.
Pour cooled brine in jars to .fill to the neck.
Top with a thin layer of olive oil to seal out air.
Store covered lightly with a piece of paper to keep out dust.
Before using preserved mushrooms, desalt by soaking in several changes of water for half a day, then cooking in boiling water for 5 minutes and rinsing infold water.