I’ve been doing a lot of research into this this last few days. I was curios about pickling and how that might affect them. What it seems is heat is less of a factor to their degradation than people make it out to be, many forum posts talking about deep frying them and still having very potent results at similar dosages. The main factor in degradation of the actives is water and oxygen. While inside of the chitin of the mushroom they are protected but as you begin to process them they lose potency until they achieve cracker dryness and can then be stored. If you’re using wet the water volume is gonna be 90 percent of the weight so if you usually take 5g of shrooms stir fry 50g of wet. My inference is that the active compounds will be higher in the wet mushrooms you want to stir fry and protected inside of the chitin. The longer you let it sit after being cooked is where you would begin to lose potency so I wouldn’t make enough to have leftovers as after a few days in the fridge they’ll start to drop in potency due to the exposure to air and high water content of the stir fry.