Emily Johnson
Dryad's saddle, also known as pheasant back mushrooms, are edible fungi that grow on decaying logs, stumps, injured and dying hardwood trees. They are commonly found on elm trees and have a distinct scent of cucumber or watermelon rind. When preparing pheasant back mushrooms, it is important to first clean them by brushing off any dirt and using a damp cloth for any stubborn residue. The stems are typically discarded, and the pores on the underside of the cap can be scraped off with a knife, although some people prefer to leave them on. The mushrooms can then be sliced thinly and cooked in various ways, such as frying, sautéing, or stir-frying. When cooking, it is important to keep the mushrooms moist to prevent them from drying out and becoming tough. Pheasant back mushrooms are versatile and can be used in dishes such as stir-fries, pizzas, and even as a dessert.
| Characteristics | Values |
|---|---|
| Common Names | Dryad's Saddle, Pheasant Back, Pheasant Tail, Hawk's Wing |
| Scientific Name | Cerioporus squamosus, formerly Polyporus squamosus |
| Size | 2.5-4" across, ideally smaller than your palm |
| Colour | Light brown with dark scales, white or cream underside |
| Smell | Fresh cucumber, watermelon rind, farinaceous |
| Taste | Somewhere between pork and chicken, nutty |
| Texture | Tender when young, gets tough and chewy as it ages |
| Lookalikes | Train-Wrecker, Hawk's Wing |
| Habitat | Dead and dying hardwood trees, especially elm |
| Season | Spring, from April to May |
| Preparation Tools | Mandoline slicer, paring knife, mushroom knife, cheese slicer, peeler |
| Cleaning | Scrape away pores on underside with a knife |
| Cooking Method | Sauté in oil or butter, season with salt and pepper |
| Preservation | Dehydrate, freeze, or pickle |
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What You'll Learn
Choose young, small mushrooms with tight, compressed pores
When selecting pheasant back mushrooms, also known as Dryad's Saddles, it is important to choose young, small mushrooms. This is because, as the mushrooms age, they can become too tough to eat. Look for mushrooms that are no bigger than the palm of your hand, about 3 to 4 inches across at the broadest part of the cap.
Young, small pheasant back mushrooms will have tight, compressed pores. Inspect the pores on the underside of the cap—they should be thin, about the size of pinholes, and easily scraped with a knife or scratched with a fingernail. If the pores are wider and more dilated, the mushroom is likely too mature and may be tough to eat.
The ideal pheasant back mushroom for consumption is easily cut with a foraging knife and has a tender texture. The younger the mushroom, the softer it will be, and the easier it will be to slice. Very young mushrooms can be sliced with just a knife, while older mushrooms may require a mandoline slicer for thin slices.
When selecting pheasant back mushrooms, it is also important to consider the colour. Darker colours indicate younger specimens, while very pale mushrooms should be avoided as they are likely too old and tough.
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Clean the mushrooms by scraping away the pores on the underside of the cap
Dryad's Saddle, or Pheasant Back mushrooms, are edible mushrooms with a brown, feathery pattern on the cap that resembles pheasant feathers. They are abundant and easy to identify. They are often passed over by foragers who consider them inedible, but this is not true. When harvested and prepared correctly, they can be downright delicious.
When cleaning and preparing Dryad's Saddle mushrooms, it is important to first cut off the black stem. Then, you can proceed to clean the mushrooms by scraping away the pores on the underside of the cap. This can be done with a paring knife or even your fingernail. The pores should come off easily if the mushroom is young and fresh. If the mushroom is older and tougher, you may need to use a knife to scrape away the pores.
It is important to inspect the pores before cleaning. The pores should be tight and compressed, and the mushroom should be young and small. If the pores are large and dilated, the mushroom may be too old and tough to eat. The pore layer should ideally be very thin, about 1/16" or less. Even large mushrooms can be tender and delicious if they meet these criteria.
Additionally, the scent of the mushroom can be a good indicator of freshness. Fresh Dryad's Saddle mushrooms have a distinct scent of cucumber or watermelon rind, with a slight floral undertone. If the mushroom has an off-putting smell or texture, it is best to discard it.
Once the mushrooms have been cleaned and inspected, they can be sliced and prepared for cooking. It is recommended to slice them as thinly as possible, using a mandoline slicer or a sharp knife for very young mushrooms. The woody stems should be discarded, and the tender caps can be cooked in various ways, such as sautéing, pickling, or adding to soups and stews.
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Cut off the stem and slice the mushrooms thinly
To clean and prepare dryad's saddle pheasant back mushrooms, start by cutting off the stem. The stems of pheasant back mushrooms are short and thick, and they can become tough and woody as the mushroom ages. Therefore, it is best to remove them before slicing the mushroom caps.
When slicing the mushroom caps, aim for thin slices. The thinner the slices, the better the texture and cooking results. Young dryad saddles are so soft that you can easily slice them with a knife. However, for the best results, use a mandoline slicer to get uniformly thin slices. Hold the mushroom by the stem and rotate it as you cut, slicing off the tender edges. Discard the woody stem.
If you are working with older, larger mushrooms, they may be too tough to slice with a knife. In this case, shaving them with a paring knife will make your work easier. The ideal slice thickness for older mushrooms is around 1/16" or less.
Once you have sliced the mushrooms, you can choose to cook them immediately or preserve them for later use. Thinly sliced pheasant back mushrooms can be dehydrated, frozen, or pickled. To dehydrate, spread the slices on a baking sheet and dry them in the oven at 145°F for about 24 hours or until brittle. Store the dehydrated mushrooms in a mason jar. For freezing, quickly cook the slices in a little butter and salt until wilted, then transfer them to a zip-lock bag and freeze.
Proper cleaning is also an important step in preparing pheasant back mushrooms. These mushrooms have a porous underside, and bugs and grubs can hide in the pores. Use a mushroom knife to scrape away the pores and inspect the mushroom for any unwanted guests. This step is especially important for older mushrooms, as they are more prone to bug infestations.
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Sauté the mushrooms in butter, oil, salt, and pepper
Sautéing is a great way to cook pheasant back mushrooms. The dense structure of these mushrooms benefits from aggressive cooking, and sautéing will bring out deeper flavours.
To begin, clean the pheasant back mushrooms. Hold the mushrooms by the stem and use a knife to cut off the black stem. Scrape away the pores on the underside of the cap. Young mushrooms have very thin pores, so you may not need to remove them. However, if the mushrooms are older, scrape off the underside layer with the back of your knife. This will also help you check for bugs.
Once the mushrooms are cleaned, heat a large frying pan to medium heat and add a few tablespoons of water. When the water starts to boil, add the mushrooms. You may need to do this in batches, depending on how many mushrooms you are cooking. Stir the mushrooms constantly. This will ensure that all sides are exposed to the heat, prevent them from sticking to the pan, and help knock off any remaining dirt. Once the water has evaporated, remove the mushrooms from the pan and set them aside.
Next, return the pan to medium-high heat and add a high-temperature oil such as canola oil, clarified butter, or ghee. Ghee has a higher smoke point than butter, so it's a better option for this cooking method. Add the mushrooms back to the pan and sauté until they are browned on both sides. Then, sprinkle with salt and pepper and stir for a minute or so to combine the flavours.
And that's it! Your sautéed pheasant back mushrooms are now ready to be enjoyed.
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Alternatively, boil the mushrooms before stir-frying them
Dryad's Saddle or Pheasant Back mushrooms are edible mushrooms with a pattern on the cap that resembles pheasant feathers. They are usually available from April to November but are typically eaten in May.
When preparing these mushrooms, start by cutting off the black stem and scraping away the pores on the underside of the cap with a knife. You can skip this step if the mushrooms are very young and the pores are tight and compressed. Slice the mushrooms thinly, preferably using a mandoline slicer.
Boiling the Mushrooms:
- Clean the mushrooms by washing them in warm water for 30 seconds in a colander.
- Place the mushrooms in a pot with enough boiling water to float them.
- Boil the mushrooms for about 10 minutes, stirring occasionally if the water level gets low.
- Remove the mushrooms from the boiling water and set them aside.
Stir-Frying the Mushrooms:
- Heat a pan on medium heat and add a little butter and oil.
- Place the boiled mushrooms in the pan, flattening them to ensure even cooking.
- Allow the mushrooms to cook without stirring until they develop a golden brown sear on the bottom.
- Turn the mushrooms over and brown the other side.
- Add additional butter, salt, and pepper to taste, and toss to coat the mushrooms evenly.
- Serve the mushrooms as a side dish or enjoy them on their own.
Boiling mushrooms is a great option if you have other cooking tasks to complete, as they require less attention during the boiling process. You can also season the boiled mushrooms differently if you plan to eat them in batches.
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Frequently asked questions
The pheasant back mushroom, or Dryad's Saddle, is typically found in the early spring, from mid-April to early May. Look for darker colours, which indicate younger specimens. The mushroom should be easy to cut with a knife and have tight, compressed pores that can be scraped away with a knife or your fingernail.
Before cooking, always clean and check the mushrooms for bugs and grubs. To clean, place the mushrooms in a pan with a few tablespoons of boiling water and stir constantly. This ensures all sides are exposed to the heat and knocks off any remaining dirt. Once the water is gone, dump the mushrooms into a bowl.
You can eat pheasant back mushrooms raw, but they are better cooked. To cook, first, pat the mushrooms dry. Then, place a large frying pan on medium-high heat and add a high-temperature oil like canola, clarified butter, or ghee. Place the mushrooms in the pan in a single layer and allow them to cook without stirring until browned. Flip the mushrooms and brown the other side. Sprinkle with salt and stir for a minute.
Yes, you can store pheasant back mushrooms short-term in the fridge in bags for a couple of days. You can also cut them into thin strips and dehydrate them. Store the dried mushrooms in a mason jar. They can also be frozen—first, cook them in a little butter and salt until wilted, then freeze in a zip-loc bag.
