As a few of you may know I run a small commercial mushroom farm. I made the pretty amaturish mistake of over extending our main shiitake culture and we are getting seriously mutated fruits. Probably one quarter of the fruits per block are still saleable, but the rest are just too strange looking and my family and I can only eat so many.

We've been drying quite a few, but I wanted to look into other methods of preservation and I recalled hearing about shiitake wine. Anyone have any experience with shiitake wine? Or any other types of mushroom wine?