Michael Davis
Pheasant back mushrooms, also known as dryad's saddles, are a type of bracket fungus that grows on dead and dying hardwood trees, particularly elm. They are commonly found in Australia, Eurasia, and North America. With a distinctive pattern on their caps that resembles pheasant feathers, these mushrooms have a unique scent, resembling that of cucumbers or watermelon rind rather than the typical mushroomy aroma. Pheasant back mushrooms are edible and offer a range of nutritional benefits, including antibacterial and antifungal properties, as well as being rich in vitamins and antioxidants. They are also versatile in the kitchen, adding texture and flavour to various dishes.
| Characteristics | Values |
|---|---|
| Scientific name | Cerioporus squamosus |
| Synonyms | Polyporus squamosus, Dryad's Saddle, Pheasant's Back Mushroom |
| Distribution | Australia, Eurasia, North America |
| Habitat | Dead and dying deciduous trees, especially elm, beech, sycamore, maple |
| Appearance | Fanlike or funnel-shaped caps, brownish or yellowish colour, large cap covered with flat, brown scales |
| Size | 3-12 inches long, 4 inches thick |
| Smell | Cucumber, watermelon rind |
| Pores | Angular, white or yellow surface on the underside of the cap |
| Edibility | Edible, taste is not strong |
| Preparation | Thinly sliced, butter-fried, pickled, dehydrated, ground into powder, cooked in butter and salt then frozen |
| Health Benefits | Rich in vitamins B1, B2, B12, C, and D, contains valuable bioactive antioxidants, antimicrobial properties, anticancer effects |
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What You'll Learn
- Pheasant back mushrooms are a type of fungus that grows on dead or dying hardwood trees, especially elms
- They are also known as Dryad's Saddle, Cerioporus squamosus, or Polyporus squamosus
- They have a unique smell, similar to cucumbers or watermelon rind
- These mushrooms are edible and can be cooked in various ways, such as frying, pickling, or dehydrating
- They have health benefits, including antibacterial, antifungal, and antioxidant properties
Pheasant back mushrooms are a type of fungus that grows on dead or dying hardwood trees, especially elms
Pheasant back mushrooms, also known as dryad's saddle, are a type of fungus that grows on dead or dying hardwood trees, especially elms. They are also found on living maple trees. These mushrooms always grow on a host tree and never sprout directly from the dirt. They are commonly found in large numbers east of the Rocky Mountains and are widespread in Australia, Eurasia, and North America.
Pheasant back mushrooms are bracket fungi, which means they grow in groups that resemble overlapping shelves or tiers. They have fan-like or funnel-shaped caps that can grow to be quite large, ranging from 3 to 12 inches long and up to 4 inches thick. The underside of the cap has numerous pores instead of gills, and these pores are used to determine the edibility of the mushroom. Freshly flushed pheasant back mushrooms have pinhole-sized pores, while mature mushrooms have wider, dilated pores that release spores for reproduction.
These mushrooms are known for their distinctive brownish or yellowish colour and large cap covered with flat, brown scales. They get their name from the pattern on the cap, which resembles pheasant feathers. Pheasant back mushrooms have a unique scent, smelling more like sliced cucumber or watermelon rind than typical mushrooms. They are considered beginner-friendly for foragers as they have no toxic lookalikes and are easy to identify.
Pheasant back mushrooms are edible and can be quite delicious when harvested and prepared correctly. They provide meaty, substantial morsels that add texture and subtle flavour to dishes. They can be pickled, dehydrated and ground into a powder, or cooked in various ways, such as simmering them with garlic, wine, and herbs.
In addition to their culinary uses, pheasant back mushrooms offer nutritional and health benefits. They are rich in vitamins B1, B2, B12, C, and D, and contain valuable bioactive antioxidants. They also have antimicrobial properties, exhibiting antibacterial and antifungal effects. The antioxidant and anti-inflammatory properties of these mushrooms may also play a role in fighting cancer and protecting the liver and kidneys from damage.
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They are also known as Dryad's Saddle, Cerioporus squamosus, or Polyporus squamosus
Pheasant back mushrooms are also known as Dryad's Saddle, Cerioporus squamosus, or Polyporus squamosus. The name "Dryad's Saddle" refers to creatures in Greek mythology that could sit and rest on this mushroom. Polyporus means 'having many pores', and the specific epithet squamosus means scaly, referring to the signature dark brown scales found on the mushroom's cap.
Cerioporus squamosus is a basidiomycete bracket fungus with widespread distribution, found in Australia, Eurasia, and North America. It causes a white rot in the heartwood of living and dead hardwood trees, particularly elm. It is also found on living maple trees. The species was first described scientifically by British botanist William Hudson in 1778, who named it Boletus squamosus. It was given its current name in 1886 by Lucien Quélet, but it is still widely known by the Elias Magnus Fries name, Polyporus squamosus.
Young pheasant back mushrooms are edible, tender, and have a deep brown colour and markings. They can be sliced thinly and cooked like any other mushroom, or used in soups, stews, or fruit salads. They can also be pickled or dehydrated and ground into a powder to add flavour to soups, sauces, and gravies. When preparing pheasant back mushrooms, it is important to choose young, small mushrooms with tight and compressed pores. The woody stem is usually discarded. Fresh pheasant back mushrooms can be stored in the refrigerator for up to a week, while cooked mushrooms can be frozen for up to 6 months.
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They have a unique smell, similar to cucumbers or watermelon rind
Pheasant back mushrooms, also known as dryad's saddle, are abundant and easy to identify. They are commonly found growing on dead and dying hardwood trees, particularly elm. They are a type of bracket fungus, growing in small clusters to shelves of more than 20.
One of the most interesting ways to identify a pheasant back mushroom is by its unique smell. There is nothing "mushroomy" about the scent. Instead, a freshly cut pheasant back mushroom has a pleasant aroma of sliced cucumber or watermelon rind. The smell, along with the habitat, time of year, and appearance, makes pheasant back mushrooms easy to identify for novice mushroom hunters.
The pheasant back mushroom has a gorgeous pattern on its top cap that resembles pheasant feathers. It has a brownish or yellowish colour and a large cap covered with flat, brown scales. The underside of the cap has a white or yellow surface covered with angular pores. The younger mushrooms have tight, compressed pores, while the mature ones have wider, dilated pores.
When it comes to edibility, younger pheasant back mushrooms are preferred as they are tender and easier to digest. The larger, more mature mushrooms tend to become tough and woody. To determine the edibility of a pheasant back mushroom, you can examine the size of its pores or tear it down the middle. If it tears easily from the outer edge to the middle of the cap, it is considered ideal for consumption.
Pheasant back mushrooms are not only edible but also quite versatile in the kitchen. They can be thinly sliced and cooked like any other mushroom. They add a subtle flavour and texture to dishes. They can also be dehydrated, ground into a powder, or made into pickles. Furthermore, pheasant back mushrooms offer various health benefits due to their rich antioxidant profile and antimicrobial properties.
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These mushrooms are edible and can be cooked in various ways, such as frying, pickling, or dehydrating
Pheasant back mushrooms, also known as Dryad's Saddle, are edible and can be cooked in various ways, such as frying, pickling, or dehydrating. They are a type of bracket fungus, typically found growing on dead or dying hardwood trees, especially elm.
When foraging for pheasant back mushrooms, it is important to look for young, small mushrooms with tight, compressed pores on the underside of the cap. These mushrooms can be identified by their brownish or yellowish colour, fan-like or funnel-shaped caps, and distinctive pattern of dark brown scales on the cap, resembling pheasant feathers. They also have a unique scent, often described as similar to sliced cucumber or watermelon rind.
When preparing pheasant back mushrooms for cooking, it is recommended to slice them thinly. The stems are usually discarded as they can become tough and woody, especially in older mushrooms. The mushrooms can be rinsed with cool water if necessary, but they are typically very clean.
One popular method of cooking pheasant back mushrooms is to fry them in butter and oil until crispy brown. They can also be simmered with garlic, wine, and herbs for added flavour. For long-term storage, the mushrooms can be dehydrated and ground into a powder, which can then be added to soups, sauces, and gravies to enhance flavour and nutrition. Alternatively, they can be pickled to create a tart and spicy addition to soups and sandwiches.
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They have health benefits, including antibacterial, antifungal, and antioxidant properties
Pheasant back mushrooms, also known as Dryad's Saddle, are not just delicious but also nutritious and medicinal. They are rich in vitamins B1, B2, B12, C, and D, and contain valuable bioactive antioxidants like carotenoids and terpenoids.
These mushrooms have been used in traditional medicine to remedy various illnesses. They have antibacterial and antifungal properties, and studies have shown that P. squamosus extract can help reduce bacterial growth, including Enterobacter cloacae, Bacillus cereus, Staphylococcus aureus, and Pseudomonas aeruginosa.
The antioxidant effects of pheasant back mushrooms are also notable. Antioxidants are bioactive compounds that prevent the formation of free radicals, which are harmful molecules that cause oxidative stress and damage to cells. Pheasant back mushrooms contain phenolic compounds such as flavonoids, carotenoids, and terpenoids, as well as tocopherol or vitamin E, which contribute to their antioxidant profile.
Additionally, the anti-inflammatory and antioxidant properties of pheasant back mushrooms have been found to play a crucial role in fighting cancer and protecting the liver and kidneys. The P. squamosus variety contains the lectin protein PSL1a, which can selectively bind to molecules in cancer cells, releasing compounds that break down essential proteins in these cells, ultimately killing them. The potent bioactive nutrients in pheasant back mushrooms also protect the liver and kidneys from damage, improving overall health in these organs.
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Frequently asked questions
Pheasant back mushrooms, also known as dryad's saddle, are a type of bracket fungus that grows on dead and dying hardwood trees, especially elm. They have a distinctive pattern on their caps that resembles pheasant feathers.
Yes, pheasant back mushrooms are edible and can be delicious when prepared correctly. They have a subtle flavour and meaty texture, making them a versatile ingredient in various dishes.
Pheasant back mushrooms have a unique appearance, with fan-like or funnel-shaped caps that are brownish or yellowish in colour and covered in flat, brown scales. They also have a distinct cucumber or watermelon scent, which is unusual for mushrooms.
Pheasant back mushrooms are commonly found in forests with a mix of healthy and dead trees, particularly near creek bottoms. They grow on the stumps of dying elm trees or other hardwoods and are often found alongside morel mushrooms.
When preparing pheasant back mushrooms, look for young, small mushrooms with tight and compressed pores. Slice them thinly and cook as you would any other mushroom. They can be butter-fried, pickled, or added to soups and sauces.
