Giving an underrated mushroom another lease of life! Anyone familiar with picking Pheasantback mushrooms (A.K.A. Dryad's Saddle) will know that the central parts tend to be far too tough for cooking normally, so we've taken a well-known foraging trick and created a nearly-but-not-quite soy sauce, actually known as a 'shoyu', made entirely from the mushrooms, salt and good old nature. It's a fancy name that covers all those lovely, tangy, salty sauces used so effectively in Asian cuisine, and so frequently neglected in Western culture. Not anymore! Use this glorious liquid to enhance any broth, stir fry or sauce. Alternatively, make it the star of the show as a dipping sauce for dim sum.