When mushrooms a pleantiful, that autumn harvest time and heading in to winter, using just one type or a combination - an easy, and tasty option is Funghi sott'olio - preserved in olive oil.
For 1kg of mushrooms: 500ml of white wine vinegar, with 250ml white wine plus some sage and rosemary, pinch of salt into a pan and bring to the boil. Add the mushrooms for 3minutes, then lift, pat part-dry, place in a jar with garlic, or chilli, or peppercorns, or all three. Add bay leaves if you wish. Then cover with olive oil.
Leave for 2-3 weeks, they will last for many months. Serve as an antipasto, crostini topping, mixed in a salad, or cook with chicken.
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