Use small, fresh, whole mushrooms. Wash thoroughly and steam 10 minutes. Toss in ascorbic acid solution (dissolve 1 Tbsp. crushed Vitamin C tablets in 1 cup water). Dry in sun or in oven, then pasteruize, cool, and store.
String mushrooms on clean monofilament fishing line, leaving a small space between mushrooms. Hang and dry in full sun for 2 days, until brittle. Bring inside at night before dew forms, or if rain threatens. Pasteurize, then store in airtight containers. Should keep for several months.
Arrange mushrooms on trays. Place in 120-degree F oven for 1 hour, then increase heat to 140 degrees F and dry for 2 to 3 more hours. Pasteurize, cool and store in airtight containers. Should keep for several months.
Preheat oven to 175 degrees F. Spread mushrooms 1 inch deep on trays (not aluminum) and heat 15 minutes, tossing once. Spread fruits on clean toweling to cool.