2cupschoppedfresh dryad saddle mushrooms (Making a broth is a great way to use up scrap and trim, or older dryad saddles that are too tough to be eaten)
1/4cupeach: carrotcelery, and onion, chopped
Heat a tbsp of cooking oil such as grapeseed or canola in a small sauce pan big enough to hold the water. Cook the chopped carrot, onion and celery on medium heat for 10 minutes, keep an eye on the vegetables so they don't brown, you want a nice, light broth.
Add the water and dryad saddles, bring the mixture almost to a boil, then reduce the heat and cook for 2 hours, then strain the liquid through cheesecloth and reserve.