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Pheasant Back Mushroom (Dryad's Shaddle)

fungiCatriel MenendezComment

Walking in the woods, I found a dead three at the bottom of the hill. I saw something white and I knew that it was a mushroom. So I decided to check it out. At this time of the year there are many dead leaves and trees on the ground, so it is really difficult to find mushrooms that grow on the ground like Morels, but the mushrooms that grow on logs and trees are easier to find even if there are not edible. When I approached it, I studied it before I touched it. Which kind of tree is growing on? Color? I went down to my knee to check the gills or pores. I realized that I did not know this mushrooms but the pores told me that I should give it a shot and bring it home to study deeply.  I do not know of any poisonous mushrooms with pores, so I smelled it and the smell was sweet and fresh like a cucumber.

Once at home I got into my books and my wife went to the great Google. We came to the conclusion that we found a Pheasant Back mushroom or Dryad's Saddle (Polyporus Squamosus). This shroom is rich in protein, carbohydrates, vitamin D, iron and magnesium.  

This mushroom becomes hard or chewy depending on the stage of the mushroom. However, if you find it late in the season and it is chewy, I have a recipe for that, too. 

Ingredients

Pheasant back           1 lb.

Garlic                          2ea

Butter                         1 tbsp.

Thyme                         2 stems

White wine                1/2 cup

Olive oil

Chopped parsley

Salt & Pepper

Method:

Slice the mushroom thin, place it in a hot pan. Let it caramelize, add garlic and thyme. Cook for 2 minutes, incorporate the wine and let the alcohol evaporate. Season it and finish with parsley.

This way the mushroom can be eaten hot or let them cool and add to a salad.

Method N*2:

If the mushroom is too hard to chew, you can complete(?) the first recipe and add the mushrooms to a stock for soup or sauce. With some mirepoix (mix of vegetables) and a bouquet garni (mix of herbs like thyme, parsley, bay leaves and oregano). Boil all together for forty five minutes and strain. 

Method N*3:

Slice the mushroom and place it in a dehydrator or the oven at 150* for two hours. You can place the dried mushrooms in a plastic bag or a jar for later use.