¼cupflavorless oillike grapeseed or canola, don't use extra virgin or lard unless you plan on warming up the relish before serving, since the fat will solidify under refrigeration
1.5teaspoonskosher saltor more to taste
½cupwater
¼cupchampagne vinegar
Instructions
Inspect the dryad saddles and make sure they're clean. Using a paring knife, gently scrape off the pores (optional, but I recommend it). Holding the mushrooms by the first stem, shave the dryad saddles as thin as possible on a mandoline, discarding any tough stem pieces, then mince with a knife or pulse in a food processor.
In a wide pan with high sides, like a cast iron skillet gently heat the oil and shallot until translucent.
Add the mushrooms, thyme and bay, and heat on medium until the mushrooms start to give up their juice. Add the water and cook for a few minutes more. Make sure the pan stays wet, you don't want it to dry out.
Once the mushrooms are hot throughout and have wilted/given up their juice, add the vinegar, then season to taste with the salt.
Continue cooking the mushrooms slowly until most of the liquid is gone, you want about ¼ cup or so remaining to keep them juicy.
Double check the seasoning for salt and pepper, adjust as needed, then cool.
Finally, put the conserve into a labeled, dated container and refrigerate. The relish will keep for a couple weeks, but I usually use it within a few days, or it can be frozen.
Notes
How to use
This is a building block recipe and something you can use to create other dishes. Here's a few ideas.
Add some herbs, chicken stock and butter and it can be a loose sauce.