John Miller
Pheasant back mushrooms, also known as dryad's saddles, are edible mushrooms that can be prepared in a variety of ways. They are commonly found growing on dead and dying hardwood trees, particularly elms, in the spring season. With a brown, feathery appearance and a scent reminiscent of cucumber or watermelon rind, these mushrooms offer a range of culinary possibilities. From stewing with garlic, white wine, and herbs to creating juicy preparations with thyme, basil, or tarragon, pheasant back mushrooms are a versatile ingredient. They can also be dried and ground into a powder to add flavour to soups, sauces, and gravies. Whether served as a side dish, tossed with pasta, or paired with fish, pheasant back mushrooms provide a subtle flavour and meaty texture to enhance any meal.
| Characteristics | Values |
|---|---|
| Common Name | Pheasant Back |
| Scientific Name | Cerioporus squamosus |
| Appearance | Brown, feathery, scaly cap |
| Type | Polypore (underside covered in pores, not gills) |
| Habitat | Found on host trees (particularly elm) east of the Rockies |
| Size | 3-4 inches across |
| Scent | Cucumber or watermelon rind |
| Taste | Somewhere between pork and chicken with a hint of nuttiness |
| Preparation | Clean with a damp cloth, remove stem, scrape away pores on underside of cap |
| Cooking Method | Fry, sauté, stew, pickle, dehydrate, grind into powder |
| Accompaniments | Garlic, white wine, herbs, chicken stock, carrot, onion, celery, polenta, pasta, spinach, shallots, butter, cream, chicken, brandy |
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What You'll Learn
Cleaning and slicing
Pheasant back mushrooms are easy to clean and slice. They are commonly found on fallen or dead hardwood trees, especially dying elm trees. To clean pheasant back mushrooms, avoid soaking 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, such as areas that appear to be chewed or dried up.
To prepare the pheasant back mushrooms for slicing, use a metal spoon to gently scrape off the spores from the underside of the mushroom. Turn the mushroom over and use your fingers or a knife to peel off the thin layer of "skin" that creates the scaled pheasant feather look. This process is important for ensuring that the mushrooms are tender.
When slicing pheasant back mushrooms, it is recommended to cut them thinly as possible. A mandoline slicer can be used to achieve even slices, although young mushrooms can be sliced thinly enough with just a knife. Hold the mushroom by the stem and rotate it as you cut, discarding the woody stem.
Once sliced, pheasant back mushrooms can be cooked in a variety of ways. They can be sautéed in butter, salt, and wine until browned, or used in soups, stews, or pickles.
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Cooking methods
Pheasant back mushrooms, also known as dryad's saddles, are edible mushrooms that can be cooked in a variety of ways. Here are some cooking methods for preparing pheasant mushrooms:
Slicing and Pan-Frying
Clean the mushrooms by brushing off any dirt or debris. If necessary, use a damp cloth to remove stubborn dirt. Remove the stem and scrape away the pores on the underside of the cap with a knife, unless you prefer to keep them. Slice the mushrooms thinly; a mandoline slicer can be used to achieve paper-thin slices. Heat a pan, preferably cast iron, on medium-high heat and add a teaspoon of high-heat cooking oil. Place the mushroom slices in a single layer in the pan and let them cook without stirring until they are browned on one side. Turn the slices over and brown the other side. Sprinkle salt over the mushrooms, stir for a minute, and serve.
Stewing with White Wine and Herbs
Thinly slice the pheasant back mushrooms and stew them with garlic, white wine, and herbs such as thyme, basil, tarragon, or mint. This preparation makes a great side dish or can be tossed with pasta. It can also be served over fish on a bed of polenta.
Sautéing with Butter and Shallots
Slice the mushrooms into large pieces. Heat a large sauté pan over high heat for about 2 minutes. Add the mushrooms and shake the pan to prevent sticking. Dry sauté the mushrooms, stirring often, until they release their water and it cooks off. Add butter and shallots to the pan and continue to sauté until the shallots are translucent and the mushrooms begin to brown.
Pickling
Pheasant back mushrooms can be pickled, adding a tangy flavour to the dish.
Powdering
Larger, tougher pieces of pheasant back mushrooms can be dried and ground into a powder. This powder can then be used to add flavour to soups, sauces, and gravies.
Cooking with Poultry
Pheasant back mushrooms go well with poultry, especially wild meat such as pheasant, grouse, quail, or rabbit. Sauté the mushrooms with butter, shallots, and thyme, and serve alongside roasted or pan-fried poultry. Alternatively, the mushrooms can be added to a creamy sauce with brandy and served over the meat.
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Adding flavour
Pheasant back mushrooms have a unique taste and smell, resembling cucumber or watermelon rind. They are forgiving mushrooms with no toxic look-alikes, making them ideal for novice foragers.
When preparing pheasant back mushrooms, it is recommended to slice them thinly. You can use a mandoline slicer to get paper-thin slices. Before slicing, wash the mushrooms and remove the stems. You can also scrape away the pores on the underside of the cap with a knife, as some people may not prefer the texture.
Cooking methods:
- Sautéing: Heat a pan on medium-high heat and add a teaspoon of high-heat cooking oil. Place the mushroom slices in a single layer and cook without stirring until they are browned. Turn them over and brown the other side. Sprinkle salt and stir for a minute.
- Dry sautéing: Dry sautéing is a good alternative to frying the mushrooms in a lot of fat. Heat a pan on high heat for 2 minutes. Add the sliced mushrooms and shake the pan to prevent sticking. Dry sauté for several minutes, shaking often, until the mushrooms release their water.
- Poêler method: This method involves stewing the mushrooms in their own liquid, with a splash of wine, to keep them juicy.
Herbs and spices:
- Thyme, basil, tarragon, and oregano can enhance the flavour of pheasant back mushrooms.
- A pinch of chilli can also be added for some spice.
Wine:
White wine can be added when cooking pheasant back mushrooms. Vermouth is a suggested alternative.
Stocks:
Chicken or vegetable stock can be added to the mushrooms, along with carrots, onions, and celery, to create a flavourful base for a soup or sauce.
Meat:
- Pheasant back mushrooms go well with meat, especially wild game meats like pheasant, grouse, quail, and rabbit.
- When cooking pheasant meat with mushrooms, it is important not to overcook the meat. Cut the pheasant breasts into strips or chunks and salt them. Sauté the mushrooms with butter and shallots until they begin to brown. Add the thyme, salt, and brandy, scraping up any browned bits from the pan. Then, add the reduced stock, cream, and pheasant strips, simmering until the pheasant is barely cooked through.
- Alternatively, you can create a mushroom and wine sauce to accompany the meat. Sauté onions, garlic, and mushrooms. Add wine and reduce it by half. Then, add chicken broth and cook until the pheasant is done. Finally, add cornstarch to thicken the sauce and fresh parsley to taste.
These techniques and ingredients will help you add flavour and create delicious dishes with pheasant back mushrooms.
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Serving suggestions
Pheasant back mushrooms have a unique flavour profile, often likened to cucumber or watermelon rind. They are versatile and can be used in a variety of dishes, from savoury to sweet.
Sautéed or Fried
When it comes to cooking pheasant back mushrooms, the golden rule is to slice them thinly. You can use a mandoline slicer to achieve the desired thinness. Sautéing the mushrooms in butter or oil is a popular preparation method. Forager and chef Alan Bergo recommends scraping the pores off with a knife before slicing and then sautéing with a knob of butter or fresh spring vegetables like asparagus or fiddleheads.
With Meat
Pheasant back mushrooms are a great addition to meat dishes, particularly those featuring poultry like chicken, turkey, or rabbit. They can be cooked together in a wine sauce, adding a medley of mushrooms to the dish. This combination is perfect for fall, bringing together wild flavours and ingredients.
With Fish
The mushrooms also pair well with fish. Try stewing the mushrooms with garlic, white wine, and herbs, and then spooning the mixture over fish on a bed of polenta for a tasty treat.
Pickled
Due to their unique flavour, pheasant back mushrooms make excellent pickles. Thinly shaved or sliced mushrooms can be pickled and then served as a side or condiment.
Dessert
For a unique dessert, try serving sautéed pheasant back mushrooms with strawberries and rhubarb over ice cream, topped with wild-berry syrup.
Powdered
The mushrooms can also be dehydrated and ground into a powder, adding a flavour boost to soups, sauces, and gravies. This is a great way to use up any tougher mushroom pieces that may be too tough to cook or eat.
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Storing and reheating
Storing cooked mushrooms:
Mushrooms can be stored in the refrigerator in their original packaging or in a porous paper bag for up to a week. You can also freeze sautéed mushrooms for up to a month, but never freeze fresh mushrooms.
Storing cooked pheasant:
The best way to store pheasant is to freeze it. When you want to use it, transfer it from the freezer to the refrigerator and let it thaw for 24 hours or until it is completely thawed.
Reheating mushrooms:
Mushrooms can be safely reheated in a microwave or by other means.
Reheating pheasant:
The method used to reheat pheasant depends on how it was prepared. If it was cooked in a liquid, place it in a saucepan or skillet with the remaining liquid, cover, and gently simmer over low heat until the liquid comes to a boil. If the pheasant was made into a casserole or similar dish, steaming is a good option to prevent dryness and ensure even heating. If using a microwave, sprinkle the pheasant with water and cover with plastic wrap to retain moisture. Heat until hot all the way through, being careful not to dry out the meat.
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Frequently asked questions
First, brush the dirt off the mushrooms, and then wash them. You can use a damp cloth to get rid of stubborn dirt. Then, slice the tender part of the cap into 1/2-inch or 1/2-inch thick slices. You can also use a mandoline slicer to get paper-thin slices.
Heat a pan with some cooking oil (olive oil and butter will burn, so use something with a higher smoke point). Place the slices in the pan in a single layer and let them cook without stirring until browned on the bottom. Turn the slices over and brown the other side. Sprinkle with salt and stir for a minute or so.
Pheasant back mushrooms go well with pasta, fish, or polenta. You can also dry them and grind them into a powder to add flavour to soups, stews, and sauces.
