How to preserve dried porcini mushrooms

What is the best way to preserve dried porcini mushrooms?

Tradition in our Valtaro region dictates that porcini mushrooms, harvested only during the waning moon, should be dried thoroughly and naturally in the sun, then preserved in glass jars with a few peppercorns and a bay leaf. But is this all true? Partly, yes; in fact, I believe that old traditions should be maintained, but... it's also true that there's always room for improvement. So the best way to preserve dried porcini mushrooms is to freeze them.
When stored traditionally, as they age, the leaves darken and the flavor becomes stronger, with a slight chocolatey aftertaste. This allows larvae to form, and eventually moths to emerge. At this point, the mushrooms should be discarded. However, storing them in the freezer stops this entire process; the product remains as freshly dried, with its flavor and aroma intact. You can avoid making multiple portions because dried porcini mushrooms don't stick together; being dehydrated, they remain flaky, just as they were originally. Therefore, I recommend using an airtight plastic or glass container to store all your mushrooms, and removing only the ones you need as needed.
After about ten minutes, the leaves will be soft to the touch and ready to be processed. For those nostalgic for the old method, we've prepared trays in a modified atmosphere. In this particular packaging, the product ages regularly, but by removing oxygen and adding an inert gas, the formation of larvae is prevented. Of course, once the package is opened, we always recommend storing it as indicated above.