Emma Wilson
Pheasant back mushrooms, also known as Dryad's saddle mushrooms, are common and easy to identify. They grow on dead wood, usually close to the ground, and have a brown, feather-like pattern on the cap. When preparing pheasant back mushrooms, it's important to clean them thoroughly. Unlike other mushrooms, they shouldn't be soaked in water as they will become waterlogged and inedible. Instead, use a sponge or soft brush to clean them under running water, then pat them dry. Cut off any undesirable parts, such as the stem, and scrape away the pores on the underside of the cap with a knife. The young mushrooms are preferred for their tenderness and taste.
How to Clean Pheasant Back Mushrooms
| Characteristics | Values |
|---|---|
| When to Clean | Before cooking or storing |
| Tools | Sponge, soft brush, paper towel, knife, metal spoon |
| Water | Rinse with cool water, do not soak |
| Dirt Removal | Use sponge or soft brush to clean under running water |
| Damaged Sections | Cut off pieces that look chewed, dried up, or unpalatable |
| Spore Removal | Turn mushroom upside down, gently scrape spores off with a metal spoon |
| Skin Removal | Turn mushroom right side up, gently peel off thin layer of skin on top with a knife |
| Storage | Store fresh mushrooms in a zip-top bag in the refrigerator with a paper towel to absorb moisture |
| Shelf Life | Fresh mushrooms can last for up to a week in the refrigerator |
| Notes | Choose young, small mushrooms with tight pores for the best taste and texture |
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What You'll Learn
Use a soft brush or sponge to clean under running water
Pheasant back mushrooms are usually very clean, but they can be rinsed with cool water if necessary. To clean pheasant back mushrooms, use a sponge or soft brush to gently clean the mushrooms under running water. Make sure to remove any visible dirt or debris. After rinsing, pat the mushrooms dry with a clean cloth or paper towel.
It is important to note that you should not soak pheasant back mushrooms in water as they will become water-logged and turn to inedible mush. Therefore, using a soft brush or sponge under running water is the best method to effectively clean these mushrooms without damaging their texture.
Once they are cleaned and dried, you can further prepare the pheasant back mushrooms by cutting off any pieces that appear to be dried up, chewed, or unappetizing. Inspect the mushrooms closely to ensure they are free from any signs of deterioration or insect damage. This is an important step to ensure the mushrooms are safe for consumption.
After trimming away any undesirable portions, turn the mushroom upside down so that the white spore side is facing up. Use a metal spoon to gently scrape off the spores. The spores should come off effortlessly without applying too much pressure. This step ensures that the mushrooms are ready for further cooking or preparation.
Overall, cleaning pheasant back mushrooms with a soft brush or sponge under running water is a gentle and effective method to remove any dirt or impurities while preserving the quality and texture of these mushrooms.
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Pat dry with a paper towel
Pheasant back mushrooms are typically very clean, but you may want to give them a quick rinse with cool water. After rinsing, use a paper towel to pat them dry. Paper towels are highly absorbent, so they're perfect for this task. Make sure to remove any remaining moisture, as this will help the mushrooms cook evenly and develop a crispy texture.
Once dry, you can cut the mushrooms into thin slices, preferably using a mandoline slicer. The younger mushrooms can be sliced with a knife, but a mandoline ensures uniform thickness and helps create paper-thin slices. After slicing, you can choose to bread or batter the mushrooms before frying.
If you plan to store the mushrooms for later use, place them in a zip-top bag with a paper towel to absorb any excess moisture. This will help extend their shelf life. Paper towels are versatile tools in the kitchen, and they're excellent for absorbing moisture from various foods, ensuring they stay fresh and dry.
When preparing pheasant back mushrooms, it's essential to select young, small mushrooms with tight pores. The older mushrooms tend to become rubbery and may be infested with bugs. The ideal mushrooms will have a deep brown colour and markings, resembling the feathers on a pheasant's back.
Overall, using paper towels to pat dry pheasant back mushrooms is a crucial step in the preparation process, ensuring the mushrooms are ready for cooking or storage.
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Remove any pieces that look unpalatable
When cleaning pheasant back mushrooms, it's important to remove any pieces that look unpalatable. This includes cutting off any parts that appear to be chewed, dried up, or otherwise undesirable. It is also recommended to cut off the black stem and scrape away the pores on the underside of the cap using a paring knife or grapefruit spoon. If the pores don't scrape off easily, it's an indication that the mushroom is too tough and should be discarded.
The edibility of a pheasant back mushroom can also be determined by examining the size of its pores. Freshly flushed pheasant backs, which are the most desirable for consumption, have pores that are small and tight, resembling pinholes. On the other hand, mature pheasant backs have wider and more dilated pores.
Another method to test the edibility of a pheasant back mushroom is to tear it down the middle. If you can easily tear it from the outer edge to the middle of the cap, you can cut off and retain the tender edges while discarding the rest. If you are unable to tear into the cap, it is best to discard the entire mushroom.
When harvesting pheasant back mushrooms, it is advisable to pick them when they are young and small, as larger ones tend to become rubbery or infested with bugs. The younger mushrooms have tighter pores and are generally more palatable. Therefore, when cleaning and preparing pheasant back mushrooms, it is crucial to inspect the pores and remove any pieces that do not meet the desired standards of freshness and edibility.
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Scrape off the white spores with a metal spoon
Pheasant back mushrooms are commonly found on dead wood, usually quite close to the ground. They are easy to identify due to their characteristic brown scales that resemble the feathers on a pheasant's back.
When cleaning pheasant back mushrooms, it is important not to soak them in water as they will become waterlogged and inedible. Instead, use a sponge or soft brush to gently clean the mushrooms under running water and then pat them dry. Cut off any parts of the mushroom that look unappetising or dried up.
Next, turn the mushrooms upside down so that the white spore side is facing up. Use a metal spoon to gently scrape off the white spores. They should come off the mushroom cap with ease. Once you have removed the spores, turn the mushroom right side up again.
Now, use your fingers or a knife to gently peel off the thin layer of "skin" on the top of the mushroom cap. This layer creates the scaled pheasant feather look. It should come off easily, especially with younger mushrooms. If you are finding it difficult to peel, you can use a paring knife to finish the job.
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Peel off the thin layer of skin with your fingers or a knife
Pheasant back mushrooms are generally very clean and may only need to be rinsed with cool water. However, if they are particularly dirty, you can use a sponge or soft brush to clean them under running water. After washing, pat the mushrooms dry with a paper towel.
Once cleaned, you can begin preparing the pheasant back mushrooms for cooking. First, cut off the thick, black stem using a knife. Then, turn the mushroom upside down and scrape away the white spores from the underside of the cap with a paring knife. If the mushroom is very young, you may not need to remove the pores.
Next, using your fingers or a knife, gently peel off the thin layer of "skin" that creates the scaled pheasant feather look on top of the mushroom cap. This layer should come off easily, especially for younger mushrooms. If you are having difficulty peeling it off, use a paring knife to gently lift and separate the skin from the rest of the mushroom cap.
After removing the skin, inspect the mushroom for any unappetizing parts. Cut off any pieces that look chewed, dried up, or otherwise undesirable. It is important to select young, small mushrooms as the larger ones tend to become rubbery and may be infested with bugs.
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Frequently asked questions
First, 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. Using your fingers or a knife, gently peel off the thin layer of “skin” that creates the scaled pheasant feather look on top.
The small, young mushrooms are the best ones to pick, as the larger ones can tend to get a bit rubbery or infested with bugs. Freshly flushed pheasant backs (which are the ones you want) have pores about the size of pinholes. You can also examine the size of its pores to determine edibility—mature pheasant backs have wider, dilated pores.
Slice the mushrooms as thin as possible, preferably using a mandoline slicer. You can also use a knife for very young mushrooms. You can then cook the mushrooms in a variety of ways, such as frying, sautéing, pickling, or dehydrating and grinding them into a powder for soups and sauces.
