Polyporus squamosus (Pheasant’s Back or Dryad’s Saddle mushroom) fruits in the Spring and it is best if harvested very young, when the colors are rich with contrasting markings. However, if you find one that it’s a little older (pale or creamy colors), although very chewy, it can still be used for soups, stews or slow cooking recipes. This recipe is for young Pheasant’s Back.
1 or 2 young medium size Pheasant’s Back mushroom (3/4 lb approx)
3 tablespoons butter
2 spoons of flour
Salt and pepper to taste
Remove Pheasant’s Back stem and scrape the pores off the bottom of the cap with a spoon. Slice remainder of the cap into 1/8 inch thick strips (don’t be afraid of going too thin, Pheasant’s Back is very firm and will stand high temperature cooking).
Beat egg with salt, pepper and any other flavorful spices you may like; paprika or sriracha are good options. Season on the heavy side as Pheasant’s Back has a very mild, watery flavor which reminds us of watermelon or cucumber….
Dust the mushroom slices with flour.
Melt butter in a pan on medium heat, coat mushrooms with the egg and fry for about 4 minutes each side or until golden brown. Drain excess oil on a paper towel.
Serve immediately on a bed of greens or with your favorite side. We chose mash potatoes and roasted Brussels sprouts.