We’re fortunate to find many edible varieties of wild mushrooms right in our backyard and we use them to make Wild Mushroom Risotto.  Porcini, chanterelles and lactarius (great for texture), appear at more or less the same time each summer. When there is a bumper crop of mushrooms, I like to dry them in a slow oven. First I sort them by variety, something friend and mycologist Gerry Miller recommends. It gives you a second chance