A few inches of dried Galium triflorumor ½ teaspoon vanilla extract
1few dried meadowsweet flowersabout ½ tablespoon
1inchpiece of lemon zest
Instructions
Tie the aromatics in cheesecloth if using.
Bringthe sugar, bouquet, wine and black trumpets to a boil in a covered 1-2 quart sauce pan, then turn off the heat and cool, with the cover ajar.
The syrup will be thick.
Remove the mushrooms and pat dry, then lay on a silpat or place in a dehydrator, being prepared to clean up any drips.
Sprinkle the mushrooms with sugar, then dry on a low setting (100-115F) for 6-8 hours or until dried, but still slightly pliable. Store in an air tight container in the fridge.
They'll last for a long time, and can probably be stored at room temperature in a jar, but I habitually refrigerate or freeze candied things personally, since it keeps the flavor better.
Notes
If you don't have the aromatics listed, I'd resist the urge to get creative. Cinnamon, cloves and allspice, in my opinion, are too strong here. If you have limited pantry items, just add a dash of vanilla and the strip of zest.