Other than being an incredibly LUCKY girl, you will have the best winter ahead if you pickle them! It's supper easy and they are delicious in salads, soups, risotto, on flatbread, make great tapanade or on crostini with melted cheeses like taleggio.

You will need a gallon of white vinegar
a large jar or two, a gallon of olive oil and fresh sprigs of thyme and strips of lemon zest.

Clean the mushrooms of any pine needles with a stiff paint brush.
bring the vinegar to a boil in a large pot.
Blanch 1/3 of the mushrooms until tender then remove them, spread on a try to cool and do another batch, repeat until they have all become soft. Once cooled layer them in the glass jars with any aromatics, i suggest Thyme & Lemon Zest but feel free to try a few variations.

These will last all winter at room temp in a dark place.
The key is that they are covered in oil. Use a piece of plastic wrap on the top and pour more oil to weigh the mushrooms down.

And know this is a recipe i learned from my dear friend Tiberio who is Italian. This is a recipe he learned from his mother! I hope we are as successful on Wednesday when we hit the peninsula!

Whoa girl!
Congratulations.
I'm no expert, but I've had success simply putting shrooms on a rack over the heating vent. They dry out just fine.

I assume you'll be using some of them fresh...

Dag.

Or! Quick! Make a batch of ravioli stuffed with those lovelies and then freeze.

I am very jealous beeeeotch.