Once you have cooked and eaten, or sliced and frozen the most perfect small, tight, pale specimens, it's time to deal with the imperfect mushrooms; those ones that have gotten too big, have looser pores and imperfections.
They are perfect for drying. We place them on racks over the iron range, with the temperature set to low. They will be dry in about 5 hours, or if really soggy, after rain for instance, allow them to be there overnight. Once they are completely dry, bottle them into airtight jam jars. They're the perfect Christmas gift for foodie friends.