Emma Wilson
Pheasant back mushrooms, also known as dryad's saddles, are edible mushrooms that can be found and foraged during certain times of the year. They have a unique taste, resembling cucumber or watermelon rind, and can be prepared in a variety of ways, including frying, sautéing, pan-frying, and stewing. The key to preparing pheasant back mushrooms is to ensure they are cooked properly, as they can become tough and chewy if not prepared correctly. With the right techniques, these mushrooms can be a delicious and healthy addition to any meal.
| Characteristics | Values |
|---|---|
| Common Name | Pheasant Back |
| Alternative Names | Dryad's Saddle, Hawk's Wing |
| Texture | Tender when young, gets tougher with age |
| Flavor | Somewhere between pork and chicken, with a hint of nuttiness |
| Scent | Cucumber or watermelon rind |
| Preparation | Brush off dirt, slice, and cook in a pan with oil |
| Wine Pairing | White wine |
| Recipe Ideas | Sauté with garlic, herbs, and wine; serve over asparagus and rice |
| Nutrition (per 3oz serving) | Calories: 167kcal, Carbohydrates: 9g, Protein: 3g, Fat: 12g |
| Additional Notes | Found on fallen or dead hardwood trees, especially dying elm trees |
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What You'll Learn
Cleaning pheasant back mushrooms
Pheasant back mushrooms, also known as Dryad's Saddle mushrooms, are widely distributed and pop up each spring in all states east of the Rocky Mountains. They are often passed over by foragers but are abundant, easy to identify, and edible.
When cleaning pheasant back mushrooms, it is important to not soak or rinse them. Begin by brushing off any dirt from the mushrooms. If there is stubborn dirt, use a damp cloth to wipe it off. Next, slice the tender part of the cap into 1/2-inch thick slices, and set aside the tougher stem pieces.
After cleaning and slicing the mushrooms, you can begin cooking them. Heat a large frying pan on medium heat and add a few tablespoons of water. Once the water boils, add the sliced mushrooms, stirring constantly. This ensures that all sides of the mushrooms are exposed to the heat, knocks off any remaining dirt, and allows you to monitor the cooking process closely. Once the water has evaporated, transfer the mushrooms to a bowl and return the pan to the heat.
At this point, you can add a high-temperature oil such as canola oil, clarified butter, or ghee to the pan. These oils have a higher smoke point than butter, which can burn at the temperatures required for this cooking method. Return the mushrooms to the pan and cook until they are browned, without stirring, to create a seared effect. Then, sprinkle salt over the mushrooms and stir for a minute or so.
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Slicing the mushrooms
Firstly, it is important to select the right mushrooms for slicing. Pheasant back mushrooms can be found in large numbers east of the Rocky Mountains, typically on fallen or dead hardwood trees, especially dying elm trees. When foraging, look for younger mushrooms, as they will be more tender and easier to slice. Older mushrooms will be too tough to eat and are better suited for drying and grinding into powder for soups, stews, and sauces.
Once you have selected the right mushrooms, it is time to start the slicing process. Begin by washing the mushrooms gently, using a damp cloth to remove any stubborn dirt. Do not soak or rinse the mushrooms, as this can affect their texture. After cleaning, remove the stem and scrape away the pores on the underside of the cap with a knife. Leaving the pores on will add a texture that some people may not prefer, but you can leave them on if you are curious about the texture or prefer a more varied mouthfeel.
When it comes to the actual slicing, aim for thin slices. The mushrooms are tender, so your knife should easily glide through them. A mandoline slicer can be used to achieve paper-thin slices, but a sharp knife will also do the trick. Slice the tender part of the cap into uniform slices, about 1/2” thick. Thinner slices will cook faster and result in a more delicate texture, while thicker slices may require a longer cooking time and will have a heartier bite.
Pheasant back mushrooms are versatile and can be prepared in a variety of ways, but proper slicing is key to unlocking their flavour and ensuring a pleasant dining experience.
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Cooking methods
Pheasant back mushrooms, also known as Dryad's Saddle mushrooms, have a unique flavour that can be likened to cucumber or watermelon rind. They are porous mushrooms with a dense structure, which means they benefit from more aggressive cooking methods.
Cleaning and Preparation
Before cooking, brush the dirt from the mushrooms. Avoid soaking or rinsing them, and use a damp cloth to remove stubborn dirt. Remove the stem and use a knife to scrape away the pores on the underside of the cap. Leaving the pores on will alter the texture, so it is recommended to remove them unless you know you enjoy the added texture. The mushrooms can be sliced thinly, and a mandoline slicer can be used to achieve paper-thin slices.
Pan-Frying
To pan-fry pheasant back mushrooms, heat a pan on medium-high heat and add a teaspoon of high-heat cooking oil. Olive oil and butter are not suitable due to their low burning points. Place the slices in the pan in a single layer and allow them to cook without stirring until they develop a brown sear on the bottom. Turn the slices over and brown the other side. Sprinkle salt over the mushrooms and stir for a minute before serving.
Sautéing
Pheasant back mushrooms can also be sautéed. To do this, add a few tablespoons of water to a frying pan and place it on medium heat. Once the water starts to boil, add the mushrooms and stir constantly while cooking. When the mushrooms are brown, season with salt and pepper to taste.
White Wine Preparation
Thinly sliced pheasant back mushrooms can be stewed with garlic, white wine, and herbs. This preparation method results in juicy mushrooms with a rich liquor that can be drizzled over food or reduced into a light sauce.
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Sauces and seasonings
Pheasant back mushrooms have a unique flavour, tasting more like cucumber or watermelon rind than other mushrooms. They are also denser than other mushrooms, so they benefit from more aggressive cooking methods.
When preparing pheasant back mushrooms, you should first brush the dirt from the mushrooms. Do not soak or rinse them, but if necessary, use a damp cloth to remove stubborn dirt. Then, remove the stem and scrape away the pores on the underside of the cap with a knife. Leaving the pores on will add a texture that most people do not enjoy, but you can leave them on if you prefer.
Pheasant back mushrooms can be sliced thinly and cooked in a covered pan with butter, salt, and a little wine. Cook until the wine evaporates and the mushrooms have slightly browned. You can also add garlic and herbs to this dish.
Alternatively, you can try the poêler method, where the mushrooms are stewed in their own liquid with a splash of wine. This keeps them juicy and allows you to enjoy the natural juices or liquor that the mushrooms make.
Once cooked, you can season the mushrooms with salt and pepper to taste. Some recipes also suggest adding lemon and mint or other herbs, such as thyme, basil, or tarragon.
If you are using older, tougher pieces of pheasant back mushroom, you can dry them and grind them into a powder to flavour soups, stews, and sauces.
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Serving suggestions
Pheasant back mushrooms have a unique flavour, tasting more like cucumber or watermelon rind than other mushrooms. They are also denser than other mushrooms, so they benefit from more aggressive cooking.
White Wine Pheasant Back Mushrooms
This recipe involves stewing the mushrooms in white wine with herbs, creating a rich liquor. The mushrooms can then be served in their juices or the juices can be reduced to create a light sauce. This dish can be served as a side or as a starter with pasta.
Sautéed Pheasant Back Mushrooms
Pheasant back mushrooms can be thinly sliced and sautéed in butter with salt and pepper. They can be served over asparagus and rice, playing off the cucumber notes with green vegetables and grains.
Dessert Pheasant Back Mushrooms
The unique flavour of pheasant back mushrooms lends itself well to dessert applications. They can be sliced paper-thin and sautéed with strawberries and rhubarb, then served over ice cream and topped with wild-berry syrup.
Pan-Fried Pheasant Back Mushrooms
Pheasant back mushrooms can be brushed to remove dirt, sliced, and pan-fried in oil over medium-high heat. Once browned, they can be seasoned with salt and served.
Foraged Pheasant Back Mushrooms
Pheasant back mushrooms are commonly foraged and can be found on fallen or dead hardwood trees, particularly dying elm trees. They are often foraged alongside morel mushrooms and can be prepared fresh as a main course or dessert.
It is important to note that the younger, tender pheasant back mushrooms are preferred for these recipes, as older mushrooms can become tough and chewy.
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Frequently asked questions
First, brush the dirt off the mushrooms. If necessary, use a damp cloth to remove stubborn dirt. Then, remove the stem and scrape away the pores on the underside of the cap with a knife.
One way is to slice the mushrooms thinly and cook them in a covered pan with butter, salt, and a little wine. Cook until the wine evaporates and the mushrooms are slightly browned.
Pheasant back mushrooms have a unique taste and are said to resemble the flavour of cucumber or watermelon rind. Their texture is also different from other mushrooms, so be sure to find a recipe specifically for pheasant back mushrooms.
