John Miller
Pheasant's back mushrooms, also known as Dryad's saddles, are edible mushrooms that are commonly found in the wild. They are known for their brown, feathery appearance and distinctive cucumber or watermelon rind scent. While they are considered tough and chewy by some foragers, others praise them for their delicious taste and meaty texture. To prepare pheasant's back mushrooms for cooking, it is recommended to scrape off the pores and peel the top skin to improve tenderness. However, this step is not necessary for older mushrooms intended for stock. Properly prepared pheasant's back mushrooms can be sliced and cooked in various dishes, adding a unique flavour and texture.
| Characteristics | Values |
|---|---|
| Common Names | Pheasant's back, Dryad's saddle, Hawk's wing mushroom |
| Scientific Name | Cerioporus squamosus |
| Former Name | Polyporus squamosus |
| Seasonality | Spring, April to May |
| Appearance | Large speckled brown mushrooms with a pattern resembling a pheasant's back |
| Size | Individual mushrooms vary from an inch across to over 12 inches |
| Texture | Tough and chewy if old; tender if young |
| Scent | Freshly cut pheasant back mushrooms smell like cucumber or watermelon rind |
| Taste | Distinctive, almost acidic flavor |
| Preparation | Scraping and skinning are important to make the mushrooms tender |
| Cooking Methods | Slicing, sauteing, breading, frying |
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What You'll Learn
How to identify pheasant back mushrooms
Pheasant back mushrooms, also known as Dryad's saddles, are widely distributed and pop up each spring in all states east of the Rockies. They are commonly found growing on dead and dying hardwood trees, particularly elms, beeches, and sycamores. They are often passed over by foragers who deem them inedible, but this is false. They are not only edible but can be downright delicious when harvested and prepared correctly.
Pheasant back mushrooms are easy to identify. They get their name from the brown, feathery appearance of their scaly caps. They are polypores, meaning that their undersides are covered in pores rather than gills. The pores of young pheasant back mushrooms often smell like watermelon or cucumber. They have no poisonous look-alikes, which makes them safe for novices to forage.
When foraging for pheasant back mushrooms, look for creek bottoms with well-draining soil (but not swamps), gentle hills, and a mix of standing and dead-fall hardwoods. They emerge around the same time as morel mushrooms, so if you've done any morel hunting, you've likely already seen a few pheasant backs. They typically grow in the early spring after heavy rains and continue to fruit throughout the year, but it's more difficult to get them young and tender after spring.
When selecting pheasant back mushrooms, look for younger, smaller mushrooms. Darker colours indicate younger specimens, so avoid very pale ones. You should be able to easily cut the mushroom section with your foraging knife. The pores on the underside should be able to be easily scraped with a knife or fingernail. Large specimens can be tender and delicious if they meet these criteria.
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How to prepare pheasant back mushrooms
Pheasant back mushrooms, also known as Dryad's Saddles, are edible mushrooms that are abundant and easy to identify. They are widely distributed and pop up each spring in all states east of the Rockies.
When preparing pheasant back mushrooms, it is important to first clean them. Unlike other mushrooms, they should not be soaked in water as they will become waterlogged and turn to inedible mush. Instead, use a sponge or soft brush to clean the mushrooms under running water and pat them dry. Cut off any pieces that look chewed, dried up, or unpalatable. Next, turn the mushrooms upside down and use a metal spoon to gently scrape the spores off. Once this is done, turn the mushroom right side up and use your fingers or a knife to gently peel off the thin layer of "skin" on top.
After cleaning and preparing the pheasant back mushrooms, they can be sliced and used in a variety of dishes. Younger mushrooms can be sliced and used in dishes as you would normally use mushrooms. Larger, thicker mushrooms can be battered, breaded, or fried as an appetizer. They can also be thinly sliced and stewed with garlic, white wine, and herbs to make a mushroom side dish or a start to a bowl of pasta.
When selecting pheasant back mushrooms, it is important to note that bigger, more mature mushrooms tend to be too tough to eat. Look for mushrooms that are young and tender, with a darker colour indicating younger specimens. The mushrooms should be easy to cut and the pores on the underside should be easily scraped with a knife or fingernail.
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How to cook pheasant back mushrooms
Pheasant back mushrooms, also known as dryad's saddles, are edible mushrooms that can be found during spring, from April to May. They are abundant and easy to identify, with a brown, feathery appearance and a distinctive scent of cucumber or watermelon rind. While some people consider them tough and chewy, others find them delicious when prepared correctly. Here is a guide on how to cook pheasant back mushrooms:
Selecting and Cleaning:
When selecting pheasant back mushrooms, look for younger specimens with darker colours. Avoid very pale or large ones, as they tend to be tougher. The ideal mushroom should be tender and easily cut with a knife. The pores on the underside should be easily scraped with a knife or fingernail.
To clean pheasant back mushrooms, avoid soaking them in water as they will become waterlogged. Instead, use a sponge or soft brush to gently clean them under running water. Cut off any pieces that look unappetizing, and then turn the mushroom upside down to scrape off the white spore side with a metal spoon. Finally, gently peel off the thin layer of "skin" on top, which creates the scaled pheasant feather look.
Cooking Methods:
There are various ways to cook pheasant back mushrooms:
- Slicing and Frying: Slice the tender parts of the mushroom cap into thin strips or bite-size pieces. Heat a pan with a teaspoon of high-heat cooking oil and place the slices in a single layer. Cook without stirring until they are browned on one side, then turn them over and sprinkle with salt before serving.
- Boiling and Sauteing: Cut the mushrooms into thin strips and place them in a pot or pan with just enough water to cover the tops. You can also add red wine to the boil. Once the water evaporates, add ingredients like olive oil, butter, crushed garlic, soy sauce, and salt and pepper to saute until browned.
- Stewing with White Wine and Herbs: Thinly slice the mushrooms and stew them with garlic, white wine, and herbs such as basil, oregano, or mint. This makes a great side dish or can be tossed with pasta.
- Breaded and Fried: For larger mushrooms, you can create a fried mushroom appetizer by breading and frying them. Slice the mushrooms, then dip them in an egg wash and coat them with a seasoned flour mixture before frying until golden brown.
Remember, when consuming wild mushrooms, proper identification and preparation are crucial to ensure food safety. Enjoy your delicious pheasant back mushrooms!
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How to clean pheasant back mushrooms
Pheasant back mushrooms are widely available and easy to identify. They are known to mycologists as Cerioporus squamosus. They get their name from the brown, feathery appearance of their scaly caps. They are a type of polypore mushroom, meaning their underside is covered in pores rather than gills.
When cleaning pheasant back mushrooms, it is important not to soak them in water as they will become waterlogged and turn to mush. Instead, use a sponge or soft brush to clean the mushrooms under running water and pat them dry. Cut off any pieces that look chewed, dried up, or unpalatable. Then, turn the mushrooms upside down so the white spore side is facing up. Use a metal spoon to gently scrape the spores off the mushroom. Once the spores are removed, turn the mushroom right side up and gently peel off the thin layer of "skin" on top using your fingers or a knife.
After cleaning, put a large frying pan on medium heat and add a few tablespoons of water. Once the water starts to boil, add the mushrooms in batches, stirring constantly. This ensures that all sides of the mushrooms are exposed to the heat and helps to knock off any remaining dirt or foreign material. Once the water has evaporated, add oil to the pan and return it to medium-high heat. Fry the mushrooms until they are golden brown, flipping them if needed. Serve immediately with your choice of dipping sauce.
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Where to find pheasant back mushrooms
Pheasant back mushrooms, also known as Dryad's Saddles, are widely distributed and can be found in large numbers east of the Rocky Mountains. They are often overlooked by foragers, who consider them tough, chewy, and near-inedible. However, this is not true, and they can be delicious when harvested and prepared correctly. They are also very safe for beginners to hunt, as they have virtually no toxic lookalikes.
Pheasant back mushrooms are white-rot fungi commonly found growing on dead and dying hardwood trees, particularly elm trees. They never sprout directly from the dirt and are always found on a host tree. They are a type of bracket fungus, growing in small clusters of shelves of more than 20. They vary in size, from a few inches to over a foot across. They are typically found in creek bottoms with well-draining soil and gentle hills, with a mix of standing and dead-fall hardwoods. They prefer spots that get equal parts sun and shade and are usually one of the first mushrooms to appear in the spring.
To identify pheasant back mushrooms, look for their characteristic brown, feathery appearance, resembling a female pheasant's colouring. They have pores on their undersides instead of gills, and these pores should be small and tight if the mushroom is young and fresh. Older mushrooms will have larger, honeycomb-shaped pores and will be too tough to eat. The mushrooms also have a unique scent, smelling like cucumber or watermelon rind, with a slight floral undertone.
When foraging for pheasant back mushrooms, keep an eye out for maple trees in the area, as they can also be found on healthy maple trees. Additionally, if you come across morel mushrooms, which are a popular variety for hunters, there is a good chance that pheasant back mushrooms will be growing nearby, as they share similar habitats and growth patterns.
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Frequently asked questions
Yes, it is recommended to peel pheasant back mushrooms to make them tender and easy to eat. You can use a paring knife or grapefruit spoon to scrape off the pores underneath and gently peel off the top "skin".
Pheasant back mushrooms are large speckled brown mushrooms with a pattern on the surface that resembles a pheasant's back. They are also known as Dryad's Saddle and have a feather-like pattern on the cap. They grow on decaying logs, stumps, and dead or dying hardwood trees, particularly elms.
Pheasant back mushrooms typically appear in the spring, from April to May, in areas with a damp climate and a mix of healthy and dead timber.
Yes, pheasant back mushrooms are edible and non-poisonous. However, they are often overlooked by foragers who consider them tough and chewy. When harvested and prepared correctly, they can be delicious and add texture and flavour to dishes.
You can cook pheasant back mushrooms in various ways, including slicing and sautéing them in butter or oil, battering and frying them, or using them in soups or sauces. Some people also peel and slice the mushrooms into thin strips, bread them, and fry them as an appetizer.
