The Dryad’s Saddle mushroom, easily identifiable due to its giant size, is found in the UK, US, and mainland Europe. When cooked, it transforms from soft and fleshy to a mushroom-like texture with a distinctive umami flavour. An accidental slow-cooking discovery led me to a tasty, crunchy snack. The cooked mushroom can also be used to make stock or powder for soups – or infusing your gin or vodka! Continue reading Foraged Mushroom Fries using Dryad’s Saddle or Pheasant’s Back