Simple walkthrough of how I trim and slice Dryad Saddles, and how to choose the nice tender ones for eating.
Choose young, small dryad saddles.
Inspect the pores, they shouldn't be too open, rather they should be tight and compressed. Scratching them with a fingernail they should come off easily. If the pores are tough, consider drying the mushrooms or saving them to make stock.
Slice the mushrooms as thin as possible, I like to do this using a mandoline slicer. If you don't have a mandoline, just slice them as thin as you can.
Cook the mushrooms however you like. Adding a splash of wine to the pan can help them from drying out.