Cover the mushrooms with warm water to cover and allow to hydrate for 10 minutes. Swish the mushrooms around to remove any grit, then remove to a cutting board and chop fine or until evenly textured (you can also pulse them in a food processor for a finer texture-your choice).
Put the mushrooms into a wide, pot with their soaking liquid, maple syrup, vanilla, sherry, salt and vinegar, and bring to a simmer and cook until the pot is nearly dry and is sticky and shiny, about 30-45 minutes.
Cool the mushroom jam, then add the lemon zest to taste, along with the nut oil. From here the jam can be refrigerated for 3 weeks or frozen. Use it where you would use fruit compote in dessert.
It can be added stuffings, or warmed up on it’s own. It’s especially good with cheese based desserts, like cheesecake, blintzes, etc.
Notes
Using other mushrooms
Black trumpets are my favorite here, but candy cap mushrooms will work too.