Michael Davis
Pheasant back mushrooms, also known as Dryad's Saddle, are abundant in the wild and easy to identify. They are often passed over by foragers but can be downright delicious when cooked correctly. Pheasant back mushrooms are usually found on fallen or dead hardwood trees, particularly elm trees, and are characterised by brown, feathery patterns on their caps. When preparing pheasant back mushrooms, it is important not to soak them in water as they will turn to mush. Instead, use a sponge, soft brush, or damp cloth to gently clean the mushrooms under running water. Cut off any undesirable parts, such as the tough stems, and scrape away the pores on the underside of the cap with a metal spoon or paring knife. The mushrooms can then be thinly sliced and cooked in a variety of ways, such as frying or sautéing.
How to Clean a Pheasant Back Mushroom
| Characteristics | Values |
|---|---|
| Tools | Sponge, soft brush, damp cloth, knife, metal spoon |
| Cleaning Process | Brush off dirt, wipe with damp cloth if necessary, pat dry, cut off any dried or discoloured pieces, scrape off spores with a spoon, peel off thin layer of "skin" with fingers or a knife |
| Water Usage | Do not soak or rinse in water, as this will make the mushrooms waterlogged and inedible |
| Knife Usage | Use a knife to cut off the thick stem and scrape away the pores on the underside of the cap |
| Slicing | Slice the mushroom into thin strips, preferably using a mandoline slicer, no thicker than 1/4-inch or 3/8-inch thick |
| Frying | Fry the slices in oil, without stirring, until browned on both sides, then sprinkle with salt |
| Storage | Store cleaned mushrooms in a zip-loc bag with a paper towel or fresh, clean greens |
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What You'll Learn
Use a brush, sponge or damp cloth to wipe away dirt
Pheasant back mushrooms are widely considered a beginner mushroom due to their distinct appearance and lack of toxic look-alikes. They are also versatile and can be cooked in various ways. However, before cooking, it is important to clean them thoroughly.
Firstly, do not soak pheasant back mushrooms in water as they will become waterlogged and turn to inedible mush. Instead, use a brush, sponge, or damp cloth to wipe away any dirt. If you are using a brush, opt for a soft one, and gently brush the mushrooms under running water. Then, pat them dry. If you choose to use a damp cloth, gently wipe down the mushrooms until all the dirt is removed.
After cleaning, inspect the mushrooms for any dried, chewed, or otherwise unpalatable sections and cut them off. You can also cut off the tough stems at this stage and set them aside. The stems can be dried and ground into a powder to flavour dishes. Next, turn the mushrooms upside down so that the white spore side is facing up. Use a metal spoon to gently scrape off the spores. Once the spores are removed, turn the mushroom right side up and use your fingers or a knife to gently peel off the thin layer of "skin" that creates the scaled pheasant feather look.
Once your pheasant back mushrooms are cleaned, you can cook them in a variety of ways. You can slice them and cook them in a pan with oil or butter, or bread and fry them as an appetizer.
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Cut off any dried or chewed sections
When preparing pheasant back mushrooms, it is important to inspect them for any signs of damage or dryness. This is because pheasant back mushrooms, also known as Dryad's saddle mushrooms, are highly susceptible to infestation by bugs and can quickly become too tough to eat. Therefore, cutting off any dried or chewed sections is a crucial step in ensuring that only the freshest, most tender parts of the mushroom are consumed.
The first step in this process is to carefully examine the mushroom for any visible signs of damage. This may include dried or shrivelled sections, which indicate that the mushroom is past its prime, as well as any holes or bite marks that could be the result of insect activity. If any of these issues are spotted, it is important to use a sharp knife to carefully cut away the affected areas. It is better to remove too much than not enough, as consuming dried or chewed mushrooms can be unpleasant and, in some cases, unsafe.
When cutting away the damaged sections, it is important to work slowly and carefully to avoid accidentally cutting into the healthy parts of the mushroom. This may require a steady hand and a sharp, precise knife. It is also important to be aware that larger mushrooms are more likely to be affected by these issues than smaller, younger ones. As such, it is generally recommended to select smaller pheasant back mushrooms for consumption, as they are less likely to have dried or been infested by bugs.
In addition to cutting away the visibly affected areas, it may also be necessary to inspect the surrounding areas of the mushroom for any signs of potential damage. This is because insect activity or drying may not always be immediately apparent, and it is better to be cautious when preparing these mushrooms. Carefully feeling the surface of the mushroom with your fingers can help you detect any subtle changes in texture that may indicate underlying damage.
Once you have carefully cut away all the dried or chewed sections, you should be left with only the fresh, tender portions of the mushroom. At this stage, it is important to proceed with the rest of the cleaning and preparation process as quickly as possible to avoid any further drying or potential infestation. This may include scraping away the pores on the underside of the cap, as well as slicing and cooking the mushrooms according to your preferred method.
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Scrape away spores with a metal spoon
When preparing pheasant back mushrooms, it is important to clean them thoroughly before cooking. Pheasant back mushrooms, also known as Dryad's saddle mushrooms, are commonly found on fallen or dead hardwood trees, particularly elm trees. They are easily identifiable by their light colour, brown scales, and sweet, fruity scent.
To clean pheasant back mushrooms, start by removing any visible dirt with a sponge or soft brush under running water. Gently pat the mushrooms dry with a clean cloth or paper towel. Examine the mushrooms for any signs of chewing, dryness, or other unappetizing features, and cut off any problematic areas with a sharp knife.
Now, turn the mushrooms upside down so that the underside, or spore side, is facing up. You will notice that this side of the mushroom has a white, spore-covered surface. To remove these spores, use a metal spoon to gently scrape them away. The spores should come off the mushroom with ease, leaving you with a clean, spore-free surface.
It is important to remove the spores from pheasant back mushrooms as they can affect the texture and taste of the final dish. By gently scraping away the spores with a metal spoon, you can ensure that your mushrooms are properly cleaned and prepared for cooking. This step is particularly important if you are working with larger, more mature mushrooms, as they tend to have a higher concentration of spores.
Once you have finished scraping the spores, turn the mushroom right side up again. You may now proceed with further preparation steps, such as peeling away 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 with younger mushrooms. Older, larger mushrooms may require the use of a paring knife to fully remove the skin.
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Peel off the thin layer of skin
Pheasant back mushrooms are widely distributed and pop up each spring in all states east of the Rocky Mountains. They are commonly found on dead and dying hardwood trees, particularly elm. They are also known as Dryad's Saddle mushrooms due to their resemblance to the colouring and pattern of a pheasant's feathers.
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.
Now, we get to the key part of the cleaning process: peeling off the thin layer of "skin". This step is crucial to ensuring the mushrooms are tender and not tough or chewy. Using your fingers or a knife, gently peel away 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 with young mushrooms. If you are finding it challenging to peel, you can use a paring knife to carefully finish skinning the mushroom. This process will ensure that your pheasant back mushrooms are properly cleaned and prepared for cooking.
Once the skin is removed, you can continue with the rest of the cleaning and preparation process. Cut off any pieces that appear unappetizing, such as those that look chewed or dried up. Then, turn the mushrooms upside down so that the white spore side is facing up. Use a metal spoon to gently scrape off the spores. After removing the spores, turn the mushroom right side up again, and it will be ready for slicing and cooking.
Pheasant back mushrooms are versatile and can be cooked in various ways. You can slice them thinly and cook them like any other mushroom, or bread and fry them for a delicious appetizer. They are known for their subtle flavour and meaty texture, making them a great addition to any dish.
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Fry in oil, not butter
To clean pheasant back mushrooms, use a sponge or soft brush to clean them under running water and pat them dry. Cut off any pieces that look chewed, dried up, or unpalatable. 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, using your fingers or a knife, gently peel off the thin layer of "skin" that creates the scaled pheasant feather look on top.
When frying pheasant back mushrooms, it is recommended to use oil rather than butter. This is because pheasant back mushrooms have a dense hyphae structure and benefit from more aggressive cooking. Olive oil and butter will burn, so use an oil that can handle higher heat.
To fry pheasant back mushrooms, first, cut the mushrooms into thin strips, no thicker than 1/4 inch. Heat a large skillet with oil over medium-high heat. Place the mushroom strips into the skillet, ensuring they are in a single layer and not overcrowded, as this will cause the oil temperature to drop and the pieces to become soggy. Fry until golden brown, flipping the pieces if needed. Once the pieces are done, set them aside on paper towels to drain.
You can also bread the mushroom strips before frying for an appetizer platter. To do this, combine eggs and milk in a large bowl and whisk to make an egg wash. In a separate shallow bowl, combine flour, paprika, garlic powder, onion powder, pepper, salt, and cayenne. Mix well. Drop the mushroom strips into the egg wash and stir until coated, then drop them into the seasoned flour and toss to coat. Heat oil in a large skillet over medium-high heat and fry the breaded mushroom strips until golden and crispy.
Pheasant back mushrooms are abundant and easy to identify, with a brown, feathery appearance that resembles the pattern of a female pheasant's coloring. They have a subtle, nutty flavor and can add texture to any dish.
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Frequently asked questions
Do not soak pheasant back mushrooms in water as they will become waterlogged and inedible. Instead, use a sponge, soft brush, or damp cloth to remove dirt from the mushrooms under running water and then pat them dry.
After cleaning the pheasant back mushroom, cut off any pieces that look unpalatable, such as parts that appear to be chewed or dried up.
Turn the mushroom 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.
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