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Sweet Spiced Dryads' Relish


500g Cerioporus squamosus

200ml water

200ml malt vinegar

200g dark brown sugar

2tsp Chinese five spice

1 1/2 tsp salt

Cut Dryads' saddles to desired size.  If I find very young ones, I keep them whole, otherwise I slice or chop them. Combine water, vinegar, sugar, salt and spices in a saucepan, bring to a boil, and add the mushrooms.  Boil for about twenty minutes, then fill into sterilized jars, lid, turn upside down to cool.  Afterwards, refrigerate and aallow to mature for a week or two.

This is a very sweet pickle that wins over everyone, even people who normally dislike mushrooms.  It is based on watermelon rind relish recipes from the southern United States and can be tweaked by adding coriander seeds, chopped fresh ginger, or other personal favourites that work beautifully with the cucumber/watermelon scent of Cerioporus squamosus.

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