Emily Johnson
Pheasant back mushrooms, also known as dryad's saddles, are a type of bracket fungus that can be found in many parts of the United States, including Illinois. They are considered a delicacy in some regions and are sought after by mushroom foragers for their unique flavour and texture. In this article, we will explore the world of pheasant back mushrooms, their identification, culinary uses, and their role in the ecosystem of Illinois. We will also discuss responsible foraging practices to ensure the sustainability of these fascinating fungi for future generations to enjoy.
| Characteristics | Values |
|---|---|
| Are pheasant back mushrooms found in Illinois? | Yes |
| Common names | Pheasant back, Dryad's saddle, pheasant tail, saddle mushroom |
| Scientific name | Cerioporus squamosus, formerly Polyporus squamosus |
| Season | Spring |
| Edibility | Edible and delicious when harvested and prepared correctly |
| Preparation methods | Sautéed, fried, grilled, baked, pickled, dehydrated, powdered |
| Size | From the width of a quarter to over a foot across |
| Colour | Rich tan with darker scales |
| Smell | Freshly cut cucumber or watermelon rind |
| Lookalikes | Train-Wrecker, hawks wing mushrooms |
| Habitat | Deciduous hardwood forests, east of the Rockies |
| Tree types | Elm, box elder |
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What You'll Learn
Pheasant back mushrooms are edible and can be delicious
Pheasant back mushrooms, also known as Dryad's Saddle, are edible and can be delicious. They are abundant and easy to identify, yet they are often passed over by foragers who mistakenly believe them to be inedible. Pheasant back mushrooms are typically found east of the Rocky Mountains, and in Illinois, they can be found in the springtime.
Pheasant back mushrooms are a type of bracket fungus that grows on dead or dying hardwood trees, particularly elm trees. They are characterised by their brown, scaly caps, which resemble the feathers of a pheasant's back. The mushrooms vary in size, ranging from the width of a quarter to over a foot across. Despite their name, pheasant back mushrooms are not found on the ground but are always found on trees, stumps, or logs.
When it comes to edibility, younger pheasant back mushrooms are generally preferred as they are more tender and flavourful. Mature mushrooms tend to be tougher and less palatable. To ensure optimal taste and texture, it is recommended to select pheasant back mushrooms that are no bigger than the palm of your hand or about 3 to 4 inches across at the broadest part of the cap. Additionally, the pores on the underside of the mushroom can help determine edibility, with freshly flushed mushrooms having smaller pores similar to pinholes.
Pheasant back mushrooms can be prepared in a variety of ways to enhance their flavour and texture. They can be sliced thin, ground into a powder, pickled, sautéed, grilled, or baked. When prepared correctly, they provide meaty and substantial morsels that add a subtle flavour and texture to dishes. They are also known for their pleasant aroma, reminiscent of sliced cucumber or watermelon rind.
In Illinois, pheasant back mushrooms can be found in areas such as Allerton Park in east-central Illinois near Monticello, which is a popular destination for mushroom hunters during the spring season. Foragers should be mindful of sensitive vegetation and are advised to stay on designated trails to minimise their impact on the natural environment.
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They are also known as Dryad's Saddles
Pheasant back mushrooms, also known as Dryad's Saddles, are a type of bracket fungus. They are scientifically known as Polyporus squamosus, or Cerioporus squamosus. They are commonly found attached to dead logs and stumps or on living hardwood trees, particularly elm and maple. They are widespread, found in Australia, Eurasia, and North America. In the US, they are most frequently found in the east, on the deadwood of elms and maples, but also on buckeyes, alders, hackberry, tulip poplars, cottonwoods, willows, and basswoods.
Pheasant back mushrooms are edible and can be delicious when harvested and prepared correctly. They are abundant and easy to identify, making them a good option for novice mushroom foragers. They have a unique smell, described as similar to sliced cucumber or watermelon rind, and do not have any toxic lookalikes. They are best when picked young and prepared in a variety of ways, including grilled, baked, sautéed, fried, or used in broths and soups.
The name "Dryad's Saddle" refers to creatures in Greek mythology called dryads, who could rest on this mushroom. The mushroom has a round fruit body, between 8-30 centimetres across, and can be yellow to brown with scales on its upper side. The underside has characteristic pores made up of closely packed tubes. The spores are white and ellipsoidal in shape.
In Illinois, pheasant back mushrooms can be found in the spring, along with other edible mushrooms such as morels, chicken-of-the-woods, chanterelles, and hen-of-the-woods. Mushroom hunters should be careful to identify mushrooms correctly before consumption and follow regulations in protected areas.
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They are easy to identify and have no toxic lookalikes
Pheasant back mushrooms, also known as Dryad's Saddle, are abundant and easy to identify. They are often passed over by foragers who mistakenly believe them to be inedible. However, they are not only edible but can be quite delicious when prepared correctly.
Pheasant back mushrooms are a type of bracket fungus, growing in small clusters to shelves of more than 20. They can vary in size, ranging from the width of a quarter to over a foot across. One distinctive feature that aids in their identification is their unique smell. Unlike most mushrooms, freshly cut pheasant backs have a pleasant aroma resembling sliced cucumber or watermelon rind. This distinct scent, along with their habitat, time of year, and appearance, makes pheasant back mushrooms virtually free of toxic lookalikes, making them safe for novice foragers to hunt.
When identifying pheasant back mushrooms, it is important to consider their habitat and the time of year. They typically grow on decaying logs, stumps, and injured or dead hardwood trees, particularly elm and box elder trees. Pheasant back mushrooms are most commonly found in the spring, especially after heavy rains, with their growth peaking in April or early May.
While mature pheasant back mushrooms can become tough and less palatable, younger mushrooms are considered a delicacy. When foraging, look for mushrooms no bigger than the palm of your hand, as these will be more tender and flavorful. These mushrooms are covered in thin, brown scales, giving them a speckled, feather-like pattern on the cap that resembles a pheasant's back, hence their name.
Pheasant back mushrooms are not only safe to consume but also offer a range of culinary possibilities. They can be sliced thin, ground into powder, pickled, sautéed, grilled, or baked, adding texture and flavor to various dishes.
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They grow on decaying logs, stumps, injured and dead hardwood trees
Pheasant back mushrooms, also known as dryad's saddles, are a type of bracket fungus. They are considered beginner-friendly mushrooms as they are abundant, easy to identify, and have virtually no toxic lookalikes. They are also edible and can be delicious when harvested and prepared correctly.
In Illinois, pheasant back mushrooms can be found growing on decaying logs, stumps, injured, and dead hardwood trees. They are one of the most common wild spring mushrooms, typically appearing in April or early May before morels. They are only found east of the Rockies, so Illinois provides a suitable habitat for their growth.
When foraging for pheasant back mushrooms, it is important to pay attention to the direction of sun exposure. These mushrooms have an ideal range of soil and ambient temperature for growth, and areas with southerly exposure will be the first to warm up and reach the ideal temperatures for their growth in the early season (around mid-April to early May). As the season progresses into early summer, areas with northerly exposure will be more suitable as the temperatures in southerly exposed areas will surpass the ideal range.
Pheasant back mushrooms can be identified by their distinctive smell, which is often described as pleasant and similar to sliced cucumber or watermelon rind. They are also visually distinctive, with a pattern on the top of the cap that resembles pheasant feathers, ranging in colour from a rich tan to brown. The mushrooms can grow to be quite large, with caps up to 12 inches across, but the smaller, younger mushrooms are typically preferred for culinary purposes as they are more tender and flavourful.
When preparing pheasant back mushrooms, they can be grilled, baked, or used in soups and broths. They can also be dehydrated and ground into a powder to add flavour to soups, sauces, and gravies.
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They are one of the most common wild spring mushrooms
Pheasant back mushrooms, also known as Dryad's Saddle, are indeed one of the most common wild spring mushrooms. They are found east of the Rocky Mountains, including in Illinois, Minnesota, and Wisconsin, where they grow on elm and box elder trees. They are also found in Iowa.
Pheasant back mushrooms are parasitic fungi that grow on dead and dying trees, causing white rot. They are usually found on decaying logs, stumps, and injured and dead hardwood trees. They are one of the easiest mushrooms to identify, with a distinctive appearance, smell, and lack of toxic lookalikes. They have a rich tan colour on the top side of the cap, accented by darker, feathery scales that resemble a pheasant's back, giving the mushroom its name. They smell like sliced cucumber or watermelon rind, and their lookalikes, such as the Train-Wrecker and Hawk's Wing mushrooms, are edible.
Pheasant back mushrooms are abundant in spring, particularly from mid-April to early May, and can be identified by the direction of sun exposure. They grow in small clusters, with individual mushrooms varying in size from the width of a quarter to over a foot across. The ideal habitats for pheasant back mushrooms are hills and creek bottoms with southerly exposure in the early spring, as they are the first to warm up and reach the ideal temperature for mushroom growth. As the season progresses, mushroom hunters can move towards habitats with northerly exposure, where the temperature will surpass the ideal range for mushroom growth later in the year.
Pheasant back mushrooms are edible and can be delicious when harvested and prepared correctly. They are considered beginner-friendly for foragers and are safe to consume. While some people may not care for the taste, they are a good alternative when morels are scarce. They can be grilled, baked, sautéed, fried, or used to make broth or soup. The best pheasant back mushrooms are young, plump, and full of moisture, as larger, more mature mushrooms tend to become tough and tasteless.
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Frequently asked questions
Yes, pheasant back mushrooms, also known as dryad's saddles, can be found in Illinois. They are one of the most common wild spring mushrooms, appearing in April or early May.
Pheasant back mushrooms are bracket fungi that grow in small clusters. They are usually no bigger than the palm of one's hand, but they can grow to be quite large, with caps up to 12 inches across. They are often identified by their smell, which is similar to sliced cucumber or watermelon rind. The top side of the cap is a rich tan colour with darker scales that resemble a pheasant's feathers.
Pheasant back mushrooms are edible and considered safe to consume. They are favoured by some over morels due to their meaty texture and subtle flavour. However, it is important to properly identify any fungi before consumption.
