i have just done some blewits with a slightly revised recipe
de stalk
a thin covering sea salt gills up on a rack 2 hrs
turn over salt tops leave over night
cut into one cm wide strips return to rack
cold smoke over a tiny smouldering pile of charred hawthorn log ends in grate,the air flow up a warm chimney dries them very quickly and the trace of smoke does the flavor,adjust fire and position so as they are barely warm 2 hrs (a bit fiddly with fire adjustments but far less bother than setting up an outdoor smoker
a rather nice way to preserve mushroom gluts
done when chewey
pickle in half balsamic/half cider vinegar (no spicing although it is an option)