How to cook pheasant’s back or dryad’s saddle mushrooms


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Post Author: Alicia Bayer

10 thoughts on “How to cook pheasant’s back or dryad’s saddle mushrooms

    […] Pheasant back mushrooms: Many foragers report that these mushrooms are too tough to forage, but they’re delicious if they’re foraged at the right time and prepared properly.  Find out how to recognize good pheasant backs (also known as dryad’s saddles or hawks’s wings) and get lots of delicious recipes to use them here. […]


    (May 16, 2017 - 11:01 pm)

    I love your site….very informative

      Alicia Bayer

      (May 23, 2017 - 2:17 pm)

      Aw, thank you!

    Jerry Davis

    (May 6, 2018 - 6:56 pm)

    Found my first pheasant back mushrooms today very freash. Been a mushroom hunter for forty five years, recently been expanding my horizons on different varietys. Your sight is very helpful thank you. MR. DAVIS

    Jarrett D Decker

    (May 16, 2018 - 9:23 pm)

    What is a proper method of storing the saddles when your not quite ready to cook them or want to preserve them

      Alicia Bayer

      (May 17, 2018 - 12:54 pm)

      We store them short term in the fridge, in bags. They’ll keep for a couple of days. We’ve also heard you can also cut them into thin strips and dehydrate them and grind them into powder, but we haven’t tried that. I’ll see if we can experiment with some preserving methods soon and post an update on how they all work.

    […] found dryad’s saddles fresh enough to use, so today I cooked them for the first time using a recipe I found online. Warning: I set off the smoke detector frying them up. All worth it. The edges were tender and […]

    Rodney Quitmeyer

    (April 12, 2020 - 7:05 pm)

    I can’t wait to try them. I was wondering if I could dehydrate or freeze them for later on?

      Alicia Bayer

      (April 13, 2020 - 6:44 am)

      I’ve heard you can dehydrate them and even grind them into powder, but we haven’t tried. We haven’t frozen them either, but I think it would work. We usually store them in the fridge, where they’ll last a couple of weeks.

        Alicia Bayer

        (May 13, 2020 - 2:30 pm)

        Update: We HAVE dried them and ground them into powder! We ran across several that were too old for eating (8″ across or so), so we sliced them into strips about 1/4″ thick and put them in a circular dehydrator. We let it run until they were crisp, them put them into our coffee grinder to powderize them. We not have a pint jar full of mushroom powder, ready to use for stock or soup base.

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