Laura Smith
Pheasant back mushrooms are a nutritious variety of mushrooms with a unique appearance. They are also known as dryad's saddles due to their resemblance to a pheasant's feathers and their place in Greek mythology. They are bracket fungi, which grow in groups that resemble overlapping shelves or tiers. They are easy to identify due to their brownish or yellowish colour, scaly texture, and
| Characteristics | Values |
|---|---|
| Common Name | Pheasant Back Mushroom |
| Scientific Name | Polyporus squamosus or Cerioporus squamosus |
| Region | North America, Asia, Europe, Australia |
| Habitat | Fallen logs or stumps, hardwood trees like maple and box elder |
| Physical Appearance | Fanlike or funnel-shaped caps, brownish or yellowish colour, thick black stem base |
| Cap Size | Up to 12 inches long and 4 inches thick |
| Cap Texture | Scaly, covered with flat, brown scales or squamules |
| Cap Underside | White or yellow surface with numerous angular pores |
| Stem | Thick, velvety black base, approximately 1.25 inches in diameter |
| Taste | Similar to cucumber or watermelon rind |
| Nutrition | Rich in vitamins B1, B2, B12, C, and D, unsaturated fatty acids, bioactive antioxidants |
| Medicinal Benefits | Anti-inflammatory, antimicrobial, anticancer, liver and kidney protection |
Explore related products
What You'll Learn
Pheasant back mushrooms are also known as dryad's saddles
Pheasant back mushrooms, scientifically known as Cerioporus squamosus, are also commonly referred to as dryads saddles. They are a type of bracket fungus that grows in overlapping clusters and tiers. They are commonly found in North America, Asia, Europe, and Australia, particularly in areas east of the Rocky Mountains.
Pheasant back mushrooms get their name from the brown, feathery appearance of their scaly caps, resembling the colours and patterns of a pheasant's feathers. On the other hand, dryads saddles get their name from Greek mythology, referring to dryads or tree nymphs who could sit and ride on these large mushrooms.
These mushrooms are often overlooked and considered inedible, but this is a misconception. When harvested and prepared correctly, they are not only edible but also delicious. Young and tender pheasant back mushrooms are preferred for their pleasant flavour and texture. They can be sliced thinly and cooked in various ways, such as deep frying or simmering in garlic, wine, and herbs.
Pheasant back mushrooms are abundant and relatively easy to identify. They are commonly found growing on dead and dying hardwood trees, particularly elm, maple, and box elder. They have a distinctive brownish or yellowish colour, a thick, velvety black stem, and a scaly texture with pores on the underside of the cap. Their unique scent, resembling sliced cucumber or watermelon rind, also sets them apart from other mushrooms.
Mushrooms: Natural Energy Boosters or Myth?
You may want to see also
They are bracket fungi, growing in overlapping clusters
Pheasant back mushrooms, or Polyporus squamosus, are bracket fungi that grow in overlapping clusters and tiers. They are commonly found on fallen logs or stumps and are known to decompose them. They are also parasitic white-rot fungi that decay the heartwood or the centre of live or dead hardwood trees like maple and box elder. They are called pheasant backs due to their resemblance to the feathers of a pheasant. They have a brownish or yellowish colour and a large cap covered with flat, brown scales. Their underside has a white or yellow surface with angular pores.
These mushrooms are rich in vitamins B1, B2, B12, C, and D and contain valuable bioactive antioxidants like carotenoids and terpenoids. They also contain high levels of unsaturated fatty acids like linoleic, oleic, and palmitic acids, which are considered good fats. Pheasant back mushrooms have been used in traditional medicine for their immunity-boosting, antimicrobial, anti-inflammatory, and anticancer properties.
When foraging for pheasant back mushrooms, it is important to look for younger mushrooms with smaller pores, as larger pores indicate a mature mushroom that is tough to eat. The ideal pheasant back mushroom for consumption should have pores that can be easily scraped off with a knife. Before preparation, it is important to note that pheasant back mushrooms have a unique taste, resembling cucumber or watermelon rind rather than other mushrooms.
Pheasant back mushrooms are great for beginner foragers as they have no toxic look-alikes. They can be found in large numbers east of the Rocky Mountains, particularly on fallen or dead hardwood trees, with a preference for dying elm trees.
Mushrooms: Brain Cell Killers or Not?
You may want to see also
They have a unique taste, more like cucumber or watermelon rind
Pheasant back mushrooms are a unique variety of mushrooms that stand out for their distinct taste and texture. While they are mushrooms, their taste is more akin to that of a cucumber or watermelon rind, offering a refreshing and surprising flavour profile. This sets them apart from other mushrooms, which typically have a more earthy or umami flavour.
Pheasant back mushrooms are also known by their scientific name, Polyporus squamosus or Cerioporus squamosus, and are a type of bracket fungus. They are easily identifiable by their large caps, which are brownish or yellowish and covered with flat, brown scales that resemble the feathers of a pheasant, giving them their name. These caps can grow to impressive sizes, ranging from 3 to 12 inches in length and up to 4 inches in thickness.
When it comes to selecting the perfect pheasant back mushroom for consumption, size does matter. It is recommended to choose younger and smaller mushrooms, ideally no more than four inches across the cap. Larger mushrooms tend to be tougher and less palatable. The pores on the underside of the cap are another important indicator of freshness and tenderness. Small pinhole-sized pores signify a tender, young mushroom, while larger pores indicate a more mature and tougher specimen.
To prepare pheasant back mushrooms, it is advisable to wash them first and then remove the stem if present. The pores on the underside of the cap can be scraped away with a knife, as leaving them intact may result in a texture that is less desirable. Pheasant back mushrooms are not only delicious but also highly nutritious, offering a range of health benefits. They are rich in vitamins B1, B2, B12, C, and D, and contain valuable bioactive compounds, including antioxidants like carotenoids and terpenoids, which provide anticancer, anti-inflammatory, and antimicrobial effects.
With their unique flavour, impressive nutritional profile, and medicinal properties, pheasant back mushrooms are a delightful and healthy addition to any culinary repertoire. They can be foraged for in the wild, particularly east of the Rocky Mountains, where they favour fallen or dead hardwood trees, especially elm trees.
Mushrooms: The Imperfect Fungi?
You may want to see also
Explore related products
Young pheasant back mushrooms are better for eating
Mushrooms are fleshy fruiting bodies of fungi that typically have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. The gills produce microscopic spores, which help the fungus spread. The term "mushroom" is used to describe edible sporophores, while "toadstool" is often reserved for inedible or poisonous ones. However, there is no precise scientific distinction between the two terms, and identifying whether a mushroom is edible or poisonous can be challenging.
The pheasant back mushroom, also known as the dryad's saddle, is a widely distributed mushroom found each spring in all states east of the Rocky Mountains. It gets its name from the brown, feathery appearance of its scaly cap, resembling a pheasant's feathers. Pheasant back mushrooms are abundant and easy to identify, making them ideal for novice foragers. They are often overlooked by foragers who consider them inedible, but this is a misconception. These mushrooms are not only edible but also highly sought after for their culinary versatility and subtle flavour.
When harvested and prepared correctly, young pheasant back mushrooms provide tender, meaty morsels that enhance the texture and taste of dishes. They can be sliced thin, ground down, pickled, sautéed, or deep-fried. They also make excellent pickles and can be dehydrated and ground into a powder for soups, sauces, and gravies. Young pheasant back mushrooms are preferred for consumption because they are tender and have tight, pinhole-sized pores. In contrast, older mushrooms are tougher and have larger, honeycomb-shaped pores.
The absence of toxic look-alikes makes pheasant back mushrooms safe for novice foragers to collect. They can be identified by their distinct cucumber or watermelon rind scent, brown scaly cap, and pore-covered underside. These mushrooms are typically found on fallen or dying hardwood trees, particularly elms, and grow in clusters or shelves.
In conclusion, young pheasant back mushrooms are a delicious and versatile addition to any dish. They are safe and easy for beginners to forage, identify, and prepare, making them an excellent option for those interested in wild mushroom hunting and cooking.
Mushrooms: Nature's Magical Mystery
You may want to see also
They have medicinal properties, including anti-inflammatory effects
Pheasant back mushrooms are a common bracket fungus, also known as Polyporus squamosus or Cerioporus squamosus. They are called pheasant backs due to their resemblance to the feathers of a pheasant. These mushrooms are brownish or yellowish with a scaly texture, a thick, velvety black stem base, and pores on the underside of their caps. They are often found on fallen logs or stumps of hardwood trees, particularly elm trees, and play an important role in decomposing them.
Pheasant back mushrooms have been used in traditional medicine for their medicinal properties, including anti-inflammatory effects. They are rich in vitamins B1, B2, B12, C, and D, and contain valuable bioactive compounds, including antioxidants like carotenoids and terpenoids. These compounds have been shown to regulate the immune system and prevent the release of disease-causing inflammatory molecules, helping to prevent chronic illnesses and infections.
The anti-inflammatory properties of pheasant back mushrooms also provide liver and kidney-protecting effects. The bioactive nutrients in these mushrooms protect cells and improve liver and kidney health by preventing damage caused by inflammation. In addition, pheasant back mushrooms have antimicrobial properties, exhibiting antibacterial and antifungal effects. Studies have shown that P. squamosus extract can effectively reduce bacterial growth of certain bacteria, such as Enterobacter cloacae and Staphylococcus aureus.
Furthermore, pheasant back mushrooms contain high levels of unsaturated fatty acids, including linoleic, oleic, and palmitic acids, which are considered good fats. These mushrooms also possess anticancer properties due to their antioxidant and anti-inflammatory capabilities. The lectin protein PSL1a found in P. squamosus can selectively bind to molecules in cancer cells, releasing compounds that break down essential proteins and kill the cancer cells. This cytotoxicity can destroy and prevent the growth of mammalian cancer cells.
Mushrooms: Starch-Free Superfood?
You may want to see also
Frequently asked questions
A pheasant back mushroom, or pheasant's back, is a type of fungus that grows on fallen logs, stumps, and hardwood trees like elm, maple, and box elder. It is called a pheasant back because of its resemblance to pheasant feathers.
Pheasant back mushrooms have a brownish or yellowish colour and a large cap covered with flat, brown scales. They have a thick, velvety black stem base and are about 1.25 inches in diameter. On the underside of their caps, they have numerous pores instead of gills.
Pheasant back mushrooms can be found in North America, Asia, Europe, and Australia. They are commonly found east of the Rocky Mountains and are often seen on fallen or dead hardwood trees.
Yes, pheasant back mushrooms are edible and even delicious when young and tender. They have a unique taste, resembling that of cucumber or watermelon rind. However, older, larger mushrooms can be tough and may need to be cooked in a soup broth or discarded.
