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


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Post Author: Alicia Bayer

7 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 […]

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