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.
 |  |
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 kebap. It turned out to work very well on this mushroom, and as a bonus, we found out that if you make the slices thin enough, you can turn this mushroom into very crunchy crisps.
Dyrad saddle kebap
Servings: 2 people
Equipment
- 2 Freezer bags
- 1 Sauce pan
- 1 Sharp cutting knife
- 1 Frying pan
Ingredients
- 200 grams Dyrad saddle
- 500 ml soy milk
- 1 onion
- 1 clove of garlic
- oil for cooking
- 2 tbsp shoarma spice
Instructions
- Roughly chop the onion and squash the garlic and add it together with the soy milk to a sauce pan and simmer for 10 to 15 minutes.
- Roughtly chop the mushrooms and put them in a container and add the cooked marinade. Cool down and leave in the fridge over night.
- The next day take the mushrooms out of the liquid, drain off excess liquid and divide them into the freezer bags.
- Put them in the freezer for at least 4 hours.
- Take the bags out of the freezer and leave them for 10 minutes or so. This will make the mushroom easier to slice.
- Slice the mushrooms into thin kebap sized slices.
- Fry the mushrooms in oil for 5 minutes or so until they start to brown.
- Sprinkle over the shoarma spice mixture and fry another minute or so on low heat.
Notes
- The kebap is a perfect topping for a Turkish pizza along with some fresh spring greens such as wild garlic and garlic mustard as pictured in the feature image.
- If you make the slices extremely thin you can make crunchy mushroom crisps.
