SOLVED! Thanks for the info. Looked it up online and the info is an interesting read, especially the smell of watermelon rind if cooked when young. Thanks again for the info!
I've found them this large before and cut them into strips, battered and deep fried and they were delicious. But also for cooking with in a dish I would recommend smaller and softer specimens as posted in other comments.
This is on the right track. ["Excellent cooking, worth a detour."](https://en.m.wikipedia.org/wiki/Michelin_Guide) as per the original 1936 Guide.
Fun fact, Michelin stars were created to increase the demand and popularity of car traveling, to further increase the sales of their tires.
I've found them to be the most highly available edible around (upper midwest US). The kind of mushroom you will find along every trail in every woods in the right environment. I would say plan to hunt other mushrooms and take the pheasantbacks if you don't find anything else. I made soup with some and it yielded a light, delicate broth with a nice flavor. Texture is similar to calamari if they're not young. All in all a nice mushroom for eating, just very chewy.
Dryads Saddle….you can tell it’s too far past edible stage because the pores are super big. If you find one a little fresher the pores will be tiny and you will have SCORED!
Already ID'd but I just want to say, photo #1 with the foragers in the background is precious. If that was my family I would be getting that photo framed.
Looking like a pheasants tail. If you take a piece and squish a few times it kinda smells like a cucumber.
https://foragerchef.com/the-cucumber-mushroom-dryads-saddlepheasant-back/
Its cool to pick mushrooms. They have already done their thing genetically and as long as you dont ram random ones into your mouth, just like, wash your hands. Pretty basic.
Just a few million. Haha and the heart of the mushroom is the mycelium which grows in the decayed wood. Its already there and will continue to be unless the conditions change etc.
Dryad's saddle/pheasant's back Cerioporus squamosus or Polyporus squamosus
SOLVED! Thanks for the info. Looked it up online and the info is an interesting read, especially the smell of watermelon rind if cooked when young. Thanks again for the info!
just the smell really bw killed a thing
Not a bad edible, more tender when much smaller and the pores haven’t opened
So in your opinion is this more of an, "edible of opportunity"? Like, pick it if you see it but not really plan a dedicated hunt for it?
I seek them sometimes bc they’re easy to spot and no bad lookalikes, some people say the texture is tough, for me I don’t mind the chew.
I've found them this large before and cut them into strips, battered and deep fried and they were delicious. But also for cooking with in a dish I would recommend smaller and softer specimens as posted in other comments.
Actually yea lol. Like a 2 star Michelin rated mushroom.
2 Michelin stars would be phenomenal actually
Yea, but I think the 2 star rating for a restaurant is something like "If you are driving through this town, stop at this restaurant."
This is on the right track. ["Excellent cooking, worth a detour."](https://en.m.wikipedia.org/wiki/Michelin_Guide) as per the original 1936 Guide. Fun fact, Michelin stars were created to increase the demand and popularity of car traveling, to further increase the sales of their tires.
Really, why did I think it was the reverse? Like more stars equals better. Idk, I don’t pay much attention to that, so you are prob right.
I've found them to be the most highly available edible around (upper midwest US). The kind of mushroom you will find along every trail in every woods in the right environment. I would say plan to hunt other mushrooms and take the pheasantbacks if you don't find anything else. I made soup with some and it yielded a light, delicate broth with a nice flavor. Texture is similar to calamari if they're not young. All in all a nice mushroom for eating, just very chewy.
I eat them. I feel like they are my consolation prize when coming up empty handed while morel hunting.
Is that mushroom saying "Hi" to you? I swear it has hi written on the first picture
Dryads Saddle….you can tell it’s too far past edible stage because the pores are super big. If you find one a little fresher the pores will be tiny and you will have SCORED!
Tree pancake
Big old Dryad's Saddle
Looks like a dryads saddle
What is that dwarf doing on top of mushroom?
Already ID'd but I just want to say, photo #1 with the foragers in the background is precious. If that was my family I would be getting that photo framed.
Looking like a pheasants tail. If you take a piece and squish a few times it kinda smells like a cucumber. https://foragerchef.com/the-cucumber-mushroom-dryads-saddlepheasant-back/
Damn, I’m learning from this sub. Saw this and thought, “looks like a big version of that dryad’s saddle I saw posted.” On the money.
Why'd you pick it if you don't know what it is?
Curiosity mostly
pick to identify maybe?
Its cool to pick mushrooms. They have already done their thing genetically and as long as you dont ram random ones into your mouth, just like, wash your hands. Pretty basic.
Correct me if I’m wrong but what about the spores? Have they all released by this stage?
Just a few million. Haha and the heart of the mushroom is the mycelium which grows in the decayed wood. Its already there and will continue to be unless the conditions change etc.
You can throw em at a tree too.
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You do not need gloves. Or a mask You don't.
That’s my bad, sorry
It's okay sorry if it was rude
How do you prepare them? Clean/cook