Dryad’s saddle or Pheasant’s back mushroom. Shallow fried recipe.
The Dryad’s saddle or Pheasant’s back mushroom, an excellent eat, tasty aroma and lovely texture. This mushroom likes low and high heat (cooking wise), it can be made in a soup, shallow fried like here or deep fried. It can also be made into a vegetarian stew, or added to meat stews.
To find out more about the Dryad’s saddle or Pheasant’s back mushroom (Polyporus squamosus), visit the Wikipedia page: http://en.wikipedia.org/wiki/Polyporus_squamosus.
Should you come across some, don’t hesitate to try some.
But, as with any wild mushrooms, please make sure that you know what you’re picking, and if not 100% sure, it’s better to leave it than be sorry later.
- 400g mushrooms
- 2 spoons white flour
- 2 eggs
- vegetable oil for frying
Slice the mushrooms into one inch thick strips. Keep the woodier part (the leg of the mushroom) for something else or discard.
Mix the flour with salt and pepper to taste, add other spices if you want, anything works.
Dust the mushroom slices with flour, shake the excess off.
Coat now with beaten egg.
Fry in oil on a medium heat for 3-4 minutes on each side. The oil in the pan should come to about half the thickness of the slices.
Drain well on kitchen paper when done. Serve warm with any accompaniments that you’d like.
That’s all about it, enjoy this excellent wild mushroom if you come across it.
Once more, it must be stressed with wild mushrooms that if you’re not sure what they are, then they are best left alone for safety reasons.