I bought a large bunch of maitake mushrooms at the market.
I made tempura with some of it and dried the rest. It had a strong smell, like porcini?
When I tried drying some indoors, it wasn't well received. But when I used it in cooking, the flavor was enhanced and the texture was good.
Still, drying and using enoki mushrooms is the best for longevity, texture, and ease of use.
Sometimes when they're on sale at the market, I buy a lot and dry them.
