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This mushroom is delicous - often described as relatively unique among the fungi. Flavors of mild nuttiness, earthiness, with detectable dense flesh that works great sliced thin and thrown into your favorite dish.


The core can has a densertexture with the same amazing flavor and is perfect for mushroom broth or pate!

Dryad's Saddle

  • Recipe adapted from 'The Foraged Foodie' Blog:


    Dryad's Saddle Mushroom Teriyaki

    Serves 2. Can be doubled or tripled. 

    4 cups thinly sliced dryad's saddle mushroom, sliced as evenly as possible. * 
    1/2 cup soy sauce, use gluten free for gluten free
    1 tbs chili garlic sauce
    3 tbs honey, or 2 tbs agave for vegan
    1 tbs of freshly grated ginger
    3 cloves of garlic, minced
    1 tsp rice vinegar
    1 tsp cornstarch
    2 ramp leaves or 1 scallion, to garnish
    Cooked rice, for serving
    olive oil

    • Mix all ingredients, except mushrooms in a large bowl. Once combined, add mushrooms and stir or toss to coat. Allow to marinate for 10-20 minutes. Dryad's saddle is very absorptive, and doesn't need long to get a lot of flavor.
    • Strain your mushrooms very thoroughly--and reserve the marinade. I allowed them to sit in a colander for 30 minutes then pressed them with paper towels till no more liquid came out. They are very absorptive, so it may take several passes with the towels.
    • Preheat your oven to 350. Line a flat baking sheet with foil, and coat with olive oil. 
    • Spread your mushrooms out on the oil-coated sheet, making sure they don't touch. 
    • Roast for about 10 minutes, then remove and flip the mushrooms. Add more oil if necessary, you kind of want to oven fry them. 
    • While the mushrooms are roasting, reduce the marinade in a stock pan with 1tsp cornstarch, mixed into 2 tbs of soy. 
    • After about 8 minutes on the second side, keep checking your mushrooms. They will need to be removed anywhere from 8-12 minutes, depending on thickness. You want them very well done, but not burnt--just starting to get richly brown and caramelized on the edges.
    • Thinly slice your ramp leaves or scallions. Toss through with the mushrooms until wilted. Drizzle the thickened marinade over the rice, top with mushrooms and serve immediately.