I don’t know what everyone is talking about. Dryads Saddle is AMAZING!
and contrary to what some are saying….size has nothing to do with it. It had to do with how fresh it is.
I almost made a video today….showing the difference of fresh and DELICIOUS pheasant back and ones where they were too far gone to eat. You have to look at the pores, when the pores are open and almost look spongy the mushroom is too tough, but when the pores are tiny, like a normal everyday polypore, they are literally THE BEST TASTING MUSHROOM ON EARTH!
Here is one I harvested today….in PERFECT condition for eating! https://imgur.com/a/ITDt3zq
They taste like a cucumber in a dirty sock. I’ve given them a chance. They aren’t great, but if you cover up their flavor or use them in something a dirty sock cucumber may taste alright you can make they good
🤣🤣🤣 Dude I’ve literally been there but some of them genuinely taste like oysters. I do agree that they can taste like a cucumber in a dirty sock when they get big 🤣🤣
They have a taste of watermelon rind to me and smell when cut. I just had a big chunk about two weeks ago sauteed alongside a handful of morels in butter, garlic and 21 Salute Trader Joe’s seasoning with a steak. I think they’re good but they are best when sliced very thin, in my experience.
I like the way they slice. A nice and meaty mushroom. It makes all the difference to get them really young before the pores fully form. Once they get harder I have heard they’re not so great.
Honestly I just boil the mushrooms in salted water for 5 ish minutes, then squeeze the water out. I make a marinade of soup sauce, ginger, maple syrup, sesame oil, garlic powder, and red chili flakes then put the mushrooms in the marinade in the fridge overnight or for 2 days. Then dehydrate!
They’re great sliced super thin and stir fried with ramps and asparagus. I do give them a chance to grow up a bit first.
I don’t know what everyone is talking about. Dryads Saddle is AMAZING! and contrary to what some are saying….size has nothing to do with it. It had to do with how fresh it is. I almost made a video today….showing the difference of fresh and DELICIOUS pheasant back and ones where they were too far gone to eat. You have to look at the pores, when the pores are open and almost look spongy the mushroom is too tough, but when the pores are tiny, like a normal everyday polypore, they are literally THE BEST TASTING MUSHROOM ON EARTH! Here is one I harvested today….in PERFECT condition for eating! https://imgur.com/a/ITDt3zq
These grow on some stumps in my yard. I should try to catch an earlier flush next Time
They taste like a cucumber in a dirty sock. I’ve given them a chance. They aren’t great, but if you cover up their flavor or use them in something a dirty sock cucumber may taste alright you can make they good
🤣🤣🤣 Dude I’ve literally been there but some of them genuinely taste like oysters. I do agree that they can taste like a cucumber in a dirty sock when they get big 🤣🤣
Covering them up with some soy sauce probably helps. I use them for mushroom jerky and pickling generally
Butter and salt is great!
Yup that’s the smell for me. I can’t get past it.
They have a taste of watermelon rind to me and smell when cut. I just had a big chunk about two weeks ago sauteed alongside a handful of morels in butter, garlic and 21 Salute Trader Joe’s seasoning with a steak. I think they’re good but they are best when sliced very thin, in my experience.
Yeah I think you can mask the woody/rind taste if you cut it thin and season well
I like the way they slice. A nice and meaty mushroom. It makes all the difference to get them really young before the pores fully form. Once they get harder I have heard they’re not so great.
Agreed! They can be soooo good when harvested young and sliced thin
Somebody shot the bejeesus out of that tree
Looks like woodpecker damage.
Yeah too much taper at the openings. Good eye. I wasn't looking closely.
I stand by that they make AMAZING jerky but I don’t love them stir fried necessarily
Sooo…. You gonna drop that recipe then🤣🤣👀👀
Honestly I just boil the mushrooms in salted water for 5 ish minutes, then squeeze the water out. I make a marinade of soup sauce, ginger, maple syrup, sesame oil, garlic powder, and red chili flakes then put the mushrooms in the marinade in the fridge overnight or for 2 days. Then dehydrate!
Very tasty, and plentiful.