Gillian Posted April 22, 2019 Report Share Posted April 22, 2019 I've been watching this Dryad's Saddle for a couple of days. We had lots of rain this weekend and now lovely mild temperatures. This one is for supper! Quote Link to comment Share on other sites More sharing options...
CamilleR Posted April 23, 2019 Report Share Posted April 23, 2019 My husband found some really fresh ones and we sauteed them for the first time. I thought they were good. Added some brown sugar to some. That was interesting. Quote Link to comment Share on other sites More sharing options...
Dave W Posted April 23, 2019 Report Share Posted April 23, 2019 You can also blanch and cold marinate the thin slices. Quote Link to comment Share on other sites More sharing options...
Gillian Posted April 25, 2019 Author Report Share Posted April 25, 2019 That sounds interesting too. I presume you would blanch it whole, then slice it? Here's another one that's coming along really well...it was just a button 5 days ago. Quote Link to comment Share on other sites More sharing options...
Dave W Posted April 25, 2019 Report Share Posted April 25, 2019 Not sure what's better. But I would slice and then blanch. Quote Link to comment Share on other sites More sharing options...
rob Posted April 25, 2019 Report Share Posted April 25, 2019 I did some last spring. With my friends kids. Took and thin sliced them then dusted in seasoned flour, fried till crisp and added to fried potatoes. Kids also picked leeks, violets, dandelion greens and cattail shoots. Sauteed those and served with some fresh wild turkey on the campfire. Big hit!. Good easy to i.d. mushroom that is suprisingly useful in a variety of ways. I like the fact that pretty much anyone can i.d. dryads and if cooked, pickled, dried etc they can be a decent edible. Quote Link to comment Share on other sites More sharing options...
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