How to: Make Sauteed Pheasant-Back Mushrooms

Category: Fire / Difficulty Level: 1
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Dryad's Saddle (Polyporus squamosus) AKA Pheasant Back Mushroom, or Hawks Wing When spring comes around and I can't find morels, I am always glad to find some dryad's saddle to take home. It has been much maligned as an edible of little value but I beg to differ. It is all about understanding how to pick and cook it.

Harvesting wild mushrooms and fungi can be dangerous if not fatal. Do not touch or ingest any wild fungi you have not 100% identified. It is best to get training or go on a foray with an experienced mushroom-hunter or mycologist.


Phesant-Back or Dryad's Saddle Mushrooms (Polyporus squamosus)
olive oil
garlic minced
white wine
salt to taste
pepper to taste


1). Thoroughly clean and slice mushrooms
2). In a deep sauce pan heat oil and butter.
3). Add minced garlic, saute just before browning
4). Add mushrooms and saute
5) .Add a splash of white wine and salt or pepper to taste.
6). Saute until mushrooms are soft and tender...this type of mushroom tends
to be very tough.

It is great as a side-dish, or topping for burgers, meats, pasta or veggies


Only harvest plants that you have 110% positively identified - especially mushrooms and fungi
Only harvest from areas where you have permission and are not contaminated or polluted
Only ingest small amounts at first; if you choose to do so it is at your own risk
The Urban-Aboriginal, Studio-Ryu, LLC, this channel and its associates assume no liability for your failure to practice safe "re-wilding" and/or foraging techniques.

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