I recently read on the board a comment from 'TheFunGuy' about pickling dryad saddles. I apologize in advance; I did a search but can't seem to find it. My reply to the post would have been, "Do you have a recipe to pickle these?" I searched the recipies as well but it has been a long day and maybe I'm just over looking it?#*(#%$! but can't find one.

If anyone has a recipie they'd like to share re: pickling, I'd be more than grateful and happy to send along a jar of homemade jelly/jam.

Thanks everyone.

lol. I don't recall this. I have never pickled any shrooms before . The little bit of research i have done on pickling shrooms is you got to preboil them, add to vinegar and then add whatever extra spice you want to it. but i don't really know. Pickled dryads do sound pretty good. i was hoping to pickle some chants this year.

I talked about these a while back, it may have been in the post. Unfortunatly I have no idea of how to pickle them, but if you find a good recipe let me know.

i was thinking. i think dryads kinda taste like cucumber. so maybe just a pickle recipe might be good. as long as you boil them first.

This is a recipe I got a few years back from an older fellow who owned a restaurant in my area. He had been picking wild shrooms for decades. He took me out and taught me many important tips. He and his wife used the wild shrooms in his restaurant and they also pickled tons of them. The recipe as posted below is his basic one with a few minor refinements. I pickle Dryads Saddles regularly when they are in season. They make a great pickled shroom because they stay firm and don't go mushy. I have kept them in the jars for 3 or 4 years with no apparent degradation. The process is a little long in the tooth but worth the effort. I've pickled many varieties and Saddles are one of my favorites. Because they shrink considerably when processed, you get quite a bit of shrooms in each jar, so use 250 ml jam jars.

Pickled Mushrooms

For approx. 6 - lbs. of fresh shrooms, cut in2 thumb sized pieces.

To make the blanching brine:
(1) 8 Cups of White Vinegar (I use pickling vinegar)
(2) 2 Cups of Water
(3) 2 cups of white wine
(4) 1 Cup of white sugar
(5) 1/5th cup of pickling salt
(6) 1 stainless infuser full of pickling spice ( if using a nylon stocking, a ball about the size of a small lemon )

Allow all above ingredients to simmer on the stove for at least 15-20 minutes. Stir occasionally. (a range hood fan is real nice as the vinegar smell is quite strong)

Remove infuser or nylon sock and blanch shrooms for 2 min. ( 4 min. for dryads saddle)

Spread out shrooms on towel or towels and let dry for 2 days (using a fan can cut the time down to 1 day)

Mix with - vegetable oil (just enough to coat real well), finely chopped garlic (to your preferred taste), bit of salt (remembering they are blanched with some salt), oregano (to your taste), touch of black pepper. Allow to sit in fridge for 24 hrs. Mix them around maybe 3 - 4 times.

Pack in 250 ml jars and add 1 chili pepper, 1 garlic clove (sliced) and one small bay leaf.

Top up with oil and pressure can for 45 min.

They get better with a bit of age but you can sample a jar the next day. The chili pepper will get a little stronger over time.

Hope this helps.

Thanks for the recipe. I'm excited to try it. There were soooo many during morel season. Now that my girl is going back to school, I'll have to get back to those spots and see what I can find.

I'd love to send along some homemade jam/jelly so please PM your address and I'll get it out to you. Let me know if there's a particular flavor you'd like, too. I make all the berry flavors (all picked wild and/or local) along w/local peaches and plums and some store bought apricots.

Thanks again!