Trooping Funnel (Clitocybe geotropa) is one of the few large late-season edible mushrooms that can fruit in abundance — great for preserving. Let’s go step-by-step through cleaning, prep, cooking, and preserving.

1. Cleaning Trooping Funnels

They can be gritty, so careful prep makes a big difference.

Steps:

1. Trim the bases — they often have soil and grass attached where they cluster.

2. Separate caps from stems if large — stems can be tough on older ones.

3. Rinse briefly in cold water (don’t soak long) — use a brush or cloth to remove dirt.

4. Lay on a towel or paper to dry off surface moisture before cooking or preserving.

👉 Tip: the younger, more funnel-shaped caps are best for eating whole; older ones (flat or upturned) are better sliced or dried.

🔥 2. Cooking Trooping Funnels (fresh)

They’re firm and slightly nutty, but must be well cooked (never eaten raw).

Simple sauté:

• Slice into strips.

• Fry gently in butter or oil until they release and then reabsorb moisture — about 10–15 min.

• Season with salt, pepper, garlic, and herbs (thyme or parsley work well).

• Great added to pasta, barley risotto, or buckwheat groats.

They hold shape well, so they’re ideal in soups and stews too.

🫙 3. Preserving methods

You’ve got several good traditional options:

(a) Freezing (after pre-cook)

1. Blanch or fry gently for 5 min to reduce water.

2. Cool and pack in bags.

3. Freeze — lasts 6 months+.
   → Keeps texture and flavour surprisingly well.

(b) Drying

Yes — you can dry Trooping Funnels.

• Slice caps (5 mm thick max) to ensure even drying.

• Dry at ~40–45 °C (food dehydrator or low oven with door slightly open).

• Store in airtight jars.

• Rehydrate in warm water or stock before use (they’ll regain texture well).

They dry to a pale cream and make an excellent powder if ground — lovely as seasoning in sauces or soups.

(c) Pickled / marinated in vinegar and oil 

That’s a very Eastern European preserve called grzyby marynowane (marinated mushrooms).
It’s usually a two-stage process:

Step 1 – Parboil

• Boil the cleaned mushrooms 10 min in salted water with a splash of vinegar.

• Drain and let them cool.

Step 2 – Marinade

Simmer this briefly:

• 250 ml white wine vinegar

• 250 ml water

• 1 tsp salt

• 1 tsp sugar

• 1 bay leaf

• 5–6 black peppercorns

• 2 allspice berries (or cloves)

• 1 small onion, sliced

• (Optional: a few mustard seeds or dill seeds)

Let cool, then:

• Mix mushrooms with the spiced vinegar mixture.

• Add enough sunflower or rapeseed oil (traditionally Polish) to cover — that’s the gloopy part, as the vinegar/oil emulsion thickens slightly over time.

• Spoon into sterilised jars and store in a cool place.

They keep several months unopened; refrigerate once opened.

Flavour improves after 1–2 weeks — tangy, aromatic, and slightly slippery (in a good way).

(d) Preserved in spiced oil

A variant of the above, heavier on oil and spices:

• Fry blanched mushrooms in oil with garlic, bay, allspice, coriander seed, black pepper, and a touch of paprika until coated and lightly golden.

• Pack into jars, cover with the hot oil and remaining spices.

• Seal and refrigerate.
  → Similar to Italian funghi sott’olio, but often thicker and cloudier oil due to residual moisture — that’s likely what you saw.

⚠️ Safety Notes

• Always cook before eating, even preserved ones — Trooping Funnel must be heat-treated to destroy mild toxins.

• Avoid very old, watery, or insect-eaten specimens.

• When oil-preserving, ensure no water pockets remain — risk of spoilage. The vinegar stage is safer if long storage is intended.

🌿 Serving ideas

• With rye bread and dill pickles (classic Polish appetiser)

• Chopped into pierogi filling with onions and buckwheat

• Added to barley stews or creamy pasta sauce