If you are looking for pheasant back mushroom recipes, you already know that there is barely any good one. But if you are here directly, you don’t need to look for one anymore, because you have already got one. This recipe is straightforward, very quick, mouth-watering, and incredibly flavorful! But most of the newbies don’t know about the scraping and skinning steps, so they end up cooking tough and chewy mushrooms. But, as you are here, you have got your solution.
Most of the Americans have more-induced tunnel vision in the spring season. They let the fiddleheads go unpicked by stepping over the ramps. But, to me, the pheasant back mushroom is the most frequently encountered and ignored spring edible. It is also known as dryad’s saddle, which is often ignored because some people think it to be inedible. But it is shameful and false.
What is a pheasant back mushroom?
Pheasant back mushroom, also known as dryad’s saddles, is one kind of wild mushrooms. More specifically, they are edible wild mushrooms, although some people incorrectly believe there are poisonous pheasant back mushrooms. These mushrooms are often considered chewy and tough, but not deadly, rather perfectly edible.
It is reasonably easy to identify these mushrooms. You can just scan the wood in early spring, and the light color mushrooms will easily be visible to your eyes. It grows against the dark wood of rotting logs or trees. If your sense of smell is good, you will be able to find the mushrooms even without seeing them, as they produce a sweet, nearly fruit-like scent.
They grow from April to November, so this season is the best one to pick and cook these mushrooms. Correct age is also a significant factor for choosing a flavorful pheasant black mushroom.
These wild mushrooms are finely edible and make a flavorful dish within 40 minutes… Let’s see what it takes.
Ingredients of Pheasant back mushroom recipe
- Cleaned pheasant back mushrooms (2-3 large pieces)
- All-purpose flour (1 cup)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Paprika (1 teaspoon)
- Eggs (2 pieces)
- Milk (1 cup)
- Cayenne powder (¼ teaspoon)
- Freshly ground pepper (1 teaspoon)
- To taste (1/2 teaspoon)
- To fry, a necessary amount of oil
- Dipping sauce (any of your liking)
Directions for cooking Pheasant back mushroom
- Slice the mushrooms into ¼-inch (should not be thicker than ¼-inch) thin pieces. Then, mix the milk and eggs in a large bowl, whisk properly to make a smooth egg wash.
- In another shallow bowl, combine the cayenne, garlic powder, onion powder, flour, paprika, salt, and pepper. Stir to ensure a perfect combination of the ingredients.
- Place the mushroom strips into the egg wash carefully and keep stirring until all the strips are well coated with the egg wash.
- Then, take the strips out of the egg wash, place them into the seasoned flour one by one, and coat them nicely. Set the strips aside and keep doing it until all the strips are breaded.
Pro tips: You can also aim to repeat the egg wash and flour sessions to ensure perfect coating. However, doing it once is usually enough.
- Take a large skillet and heat the oil over high heat and bring it to shimmering. Then place the mushroom strips into the skillet and try to maintain one layer. If you overcrowd the strips, it will cause the temperature to drop, and the mushrooms will be soggy.
- Fry until the mushroom’s strips turn golden brown. You can fry both sides for a better result. Once they are fried, set them aside on paper towels and drain oil. Fry all the mushroom pieces this way.
Serve the Pheasant back mushroom as soon as possible with southwest ranch dipping sauce or any sauce of your choice. You can also serve this dish with tempura batter.
Tips and Tricks
You can also prepare tempura batter to serve the mushroom recipe. It will boost the taste and aesthetics of the recipe. For preparing tempura batter, you will need:
- All-purpose flour (1/4 cup; 32g)
- Corn starch (2/4 cup; 96g)
- Pepper (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Lightly beaten egg (1 piece)
- Baking powder (1 teaspoon)
- Soda water (1/2 cup; 120ml)
At first, mix all the dry ingredients properly and add the eggs. Then slowly pour in the soda water and whisk until you get a smooth mixture. Keep it chilled and use it as soon as possible, as carbonation will fade.
Pheasant back mushroom offers 7896Kj calories in each serving. Most of the calories, almost 46%, comes from fat. The rest comes from carbohydrates and dietary fiber. This dish is also rich in Sodium, magnesium, and calcium.
|Nutrient Fact (PER Serving)||Value||Daily Value|
|Dietary Fiber||58 g||96%|
|Total Fat||87 g||132%0 g|
|Saturated Fat||60 g||300%|
What’s the best way of cooking?
It is not hard to cook these mushrooms, but the best way to retain superior taste and texture is to batter and fry the mushrooms well. The battering and frying process will make the mushrooms less tough and chewy.
If you can feel the vibe, how amazing it feels to prepare some tasty, crispy, and healthy dish using edible wild mushrooms! There are hundreds of mushrooms; some of them are edible, and some are not. I have also tried some other wild mushrooms-based recipes, but Pheasant back mushroom recipe was the first one I tried. Try this and enjoy!
I will soon be back with some other edible wild mushroom-based recipe! And if you are looking to get a diversified cooking experience with unique recipes, you can try the captain d’s coleslaw recipe, or San Giorgio baked ziti recipe.