Video by lasofregida on Instagram with subtitles by me.
I don't know how it is in your countries, but here it's very popular to go hunt mushrooms in autumn.
There are many different kinds of mushrooms and many ways to cook them. But if you wish you could still enjoy them after the season ends, here's how to preserve them.
This recipe uses the saffron milk cap, also called red pine mushroom (Lactarius deliciosus), which is one of the commonly used mushrooms in Catalan cuisine. You can also follow this same recipe with pinkmottle woodwax, also called false russula or russula-like waxy cap (Hygrophorus russula).
(Translating the names of mushrooms is tricky. If you want to know which mushroom that is in your language other than English, you can look them up on the English Wikipedia and from there change the page language to yours.)