Escarlets (russula) preserved in salt make a very popular wild mushroom conserve in the autumn. This mushroom, known as escarlot in the Garrotxa region, has a firm consistency which is ideal for this type of conserve. Before use, they need to be soaked in plenty of cold water to remove the salt; the water should be changed as often as necessary. They are ideal for any casserole, stew or appetiser. They can also be prepared in brine by dissolving 100 grams of salt in one litre of water, and adding a good trickle of olive oil to protect them from the air. You can mix different kinds of wild mushrooms, although they should all have a similar consistency.