1teaspoonfinely ground wild Szechuan peppercorns Optional. Use a pinch of these if you use commercial Szechuan peppercorns as the flavor is stronger.
½cupfinely chopped wild onion greensscallions, or green garlic
½bunch cilantrocoarsley chopped
2tablespoonswild mint or fresh spearmintsliced
1tablespoongood tasting oil, for garnishing Such as extra virgin olive oil, sesame oil can work too with the flavors here.
Zest of ½ a small lemon
Preheat an oven to 325F.
Slice the dryad saddle ¼ inch thick, then pulse in a food processor. Scrape the mushroom pulp into a 10 inch saute pan, add half the cooking oil, garlic, ginger and salt, turn the heat to medium high and sweat, stirring occasionally, until the mixture is nearly dry, about 5-10 minutes.
Transfer the mushrooms to a bowl to cool, then stir in the seasonings.
Taste a bite-sized piece of the mixture to test the seasoning for herbiness, salt, and spiciness, adjust and repeat the process until you’re pleased.
Beat in the eggs and stock until well combined.
Heat the remaining oil in an 8 inch cast iron skillet or similar pan until hot, making sure it's evenly distributed around the pan so the eggs don't stick, then add the mushroom-egg mixture and cook, stirring occasionally, for 2-3 minutes until the bottom looks set, but the top is still a bit liquid.
Transfer the pan to the oven and cook for 5 minutes more, or until just set.
Allow to cool for a few minutes before slicing into wedges. Serve with freshly cooked greens, a drizzle of good tasting oil, and a wedge of lemon.