Dyrad saddle (Polyporus squamosus) can be a tough mushroom to cook, literally if you pick it too late, as it becomes rubber-like and inedible. Together with morels, it’s one of the mushrooms to kick off the mushroom season. Unfortunately, this year, there were very few morels around, so we had to be creative with Dyrad saddle. Young Dyad saddle in prima condition to pick, and the mushroom turned into kebap. We applied the same technique used to make home made chicken kebap, where you marinate the meat and then freeze it, after which you can make very thin slices of