In guidebooks, the Dryad's Saddle mushroom is not touted as being gourmet but if prepared properly, it has a wonderful texture and chewiness. Dryad's Saddle is also called Pheasant Back or polyporus squamosus. This fungus has a distinct cucumber smell, it has also been compared to the smell of a watermelon rind. It is easily identified by the feather-like pattern and by smell. Most foragers bypass this mushroom but somedays it's all you'll find on the hunt. I have found them in the spring time and in fall. It's best when picked young.
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DRYAD'S SADDLE MARINADE
- young dryad's saddle
- white wine vinegar
- olive oil
- fresh rosemary
- garlic, minced
- soy sauce
PREPARATION
First, scrape pores off of underside of mushrooms. Cut off stem and any part of mushroom that is tough and difficult to cut through. Combine two parts olive oil to one part white wine vinegar. Add fresh rosemary, minced garlic, and a splash of soy sauce.
Marinade overnight in fridge. Put a wire rack on a cookie sheet and arrange sliced dryad's saddle mushrooms on top. Bake at 350°F for 25 minutes
We stuffed our burritos with them!
