Cerioporus squamosus aka Polyporus squamosus is a basidiomycete bracket fungus, with common names including dryad's saddle and pheasant's back mushroom. They grow on deciduous wood and are easily spotted on old stumps. Smells like cucumber or watermelon … Uses . Finely chopping then mixing with 15% by weight of sea salt then leaving to ferment for 3 months makes a passable garum (umami-heavy seasoning/sauce, in the manner of nam pla or fish sauce) after straining. Mark. Mushrooms are neither plants nor animals. Often grows from roots. Hi, wanted to know when making mushrumami is it 5% or 15% salt ? Someone with an overactive imagination decided that Polyporus squamosus looked like a saddle that one of these tree-dwelling nymphs would sit on. This can be a bit hit-and-miss, but this simpler technique below is consistently good: Can you spot the still-edible tot in this picture? Set aside the tougher stem pieces. But its flavor is … Name is Dryad's Saddle (Polyporus squamosus) and it is edible when younger. Be absolutely sure of the ID, and only eat a small amount the first time you try it to avoid a reaction.. Guide to Missouri’s Edible and Poisonous Mushrooms. Alas, I have never quite managed to extract this flavour in useable form. Ramps and Dryad’s Saddle . Dryad's saddle Scientific name: Cerioporus Squamosus This big, beautiful fungus is a common one that can often be spotted popping out of trees. Published Monday, 4 May 2020 by Piper Haywood — Ramps and Dryad’s Saddle. I’ve come across a mushroom I haven’t been able to identify, it looks like a dryads saddle, but is well away from any trees (the closest being a horse chestnut about 10-15m away), Sorry, think I missed your question for a few months! The result tastes like watermelon candy. After being gathered and to prepare for cooking, mushroom foragers should gently rinse the pheasant’s back caps under cold running water. Required fields are marked *. First … When you are eating a wild mushroom for the first time, even one that is considered a "choice edible," it is a good idea to sample only a small amount at first, since some people are simply allergic to certain chemicals in certain fungi. OK, just a quick post on this fantastic mushroom I found while out walking the other day. Or unless you have a specific recipe that uses them like Rob's landlady. Mark, Your email address will not be published. A Dryad’s saddle polypore with a central stipe and circular shelf. I have also heard people praise it for being delicious. Compared to Morels, Dryad’s Saddles are easy to find. So in the 1950s Josiah Lowe correctly pronounced P. squamosus as "rare" on stumps or logs— but since then, Dryad's Saddle has spent half a century gorging on the carcasses of Ulmus americanus Fungi include the familiar mushroom-forming species, plus the yeasts, molds, smuts, and rusts. It and other such saprobic fungi play an incredibly important role in breaking down the tough materials wood is made of and returning those nutrients to the soil. It also, as it turns out, turning out to be a bumper crop year for another edible fungus, the “Dryad Saddle” or the “Pheasant’s Back” which is more correctly known as Polyporus squamosus. These decompose trees like other polypores such as chicken of the woods or hen of the woods. Hi, Sorry, hard to know what you are talking about without a picture. They’ll continue to fruit t… Slice them thin and cook them hard and fast. A dryad (/ ˈ d r aɪ. Add some sesame oil to a medium-hot pan and sear on both sides until they are … Slice thin, about 1/4". The pores of young dryad’s saddle often smell of water melon! Always be cautious when eating edible mushrooms. Drain and pat dry, then make a sugar syrup and pour evenly over them and refrigerate. I collected enough wild garlic for 5–6 meals, and then towards the end of the walk we came across a bunch of enormous mushrooms on a log with caps almost as big as my face. Thanks 🙂, Hi Lisa, They were two different recipes – I’ve clarified the text above now. Dryad's Saddle is a little more complicated. Ceriporus squamosus. Overcooking will create toughness. Harvested accordingly, the dryad’s saddle has a fascinating smell and taste combination of fresh cucumber and watermelon rind. This is one of the many fungus species that live on decaying wood. Stalk stublike; blackish at base; off-center, tough. Do post some pics on my FB or twitter and i’ll have a look. (Until recently known as Polyporus squamosus). These seem easily identified, but are there any poisonous lookalikes? I have never seen DS growing on gorse, and find it hard to imagine it on such narrow trunks. I’ve never had any joy with any over  8cm diameter. Slice them thin and cook them hard and fast. From my experience, these grow almost exclusively on dead elms, so expect to find them on decaying logs, stumps, half dead and injured trees. The mushroom appears July-August and has a thick meaty flesh. When they grow on fallen trees, I can easily imagine them as seats for arboreal sprites…. Dryad’s saddles can be really prolific on some trees…, Do you ever find them on grass? Found one in north Newcastle upon Tyne. Mark. One to several fan-shaped mushrooms may emerge out of the same thicker base. It is a pretty distinctive mushroom that smells (and according to many tastes) like a watermelon rind. I have tried drying them. Thanks all the best, I can take a look if you post it to one of my social media feeds. Dryad's Saddle has become common because it decomposes the lignin of dead elm, but only very rarely "eats" other kinds of trees after they've died. All Rights Reserved. Can you dry these to make arangments,like to paint on them etc. Lookalikes: Other polypores, none of which are known to be poisonous. If you do find a young ‘un, consider it a potential 2 or even 3/5, so long as you slice it thinly before searing quick and hot  in a mixture of butter and oil. We facilitate and provide opportunity for all citizens to use, enjoy, and learn about these resources. Grows singly or in layers, on living or dead deciduous wood. You're thinking "what the heck is a dryad?" Large, fleshy, scaly, yellowish tan bracket fungus; large, yellowish white pores; short stalk; smells like watermelon rind. If you do miss the small ones, just stand back and enjoy the beautiful colours, textures and shapes of these woodland sculptures! Well in Greek mythology a dryad is a tree-dwelling nymph, also known as a tree sprite. © 2020 Galloway Wild Foods. Grows singly or in layers, on living or dead deciduous wood. We protect and manage the fish, forest, and wildlife of the state. Thanks very much. When ready to reproduce, the mycelium develops the bracket that emerges from the log—this is the reproductive structure. ... Tempura frying will retain some of this “watermelon” character. This mushroom is also known as ‘Pheasant’s Back’ and is a large scaly mushroom that is often found by Morel Hunters. Edward Wynne says: June 18, 2020 at 3:40 pm . Dryad's saddle is so named because the shape of the polypore resembles the seat of a saddle. Thanks to 'grifola' for that information. The flesh of Dryad’s saddle polypore is presumably edible when young and smells like watermelon rind when cut. If you have a fresh, well-preserved specimen, you can try grilling the whole cap after brushing it with oil infused with herbs like heather, thyme, or marjoram. These scales resemble a pheasant's tail feathers, hence one of the other common name Pheasant's back. Spores magnified are oblong, elliptical, smooth. I also found a cluster of three Puffballs all together, I’ll get some better pictures showing both parts of the Fungi. They remind me very strongly of watermelon! 2-3 shallots (or, if you find them, use 3-4 finely chopped ramps, red or white parts only) 2 TBS butter . Only pick the small ones, with very small pores. The flesh of Dryad’s saddle polypore is presumably edible when young and smells like watermelon rind when cut. Common names, Dryads saddle or pheasant backs. The dryad saddle is a very firm mushroom. May–October. Dryad’s saddle has a mealy yet pleasant flavor. Dryad's saddle is broadly convex becoming flat, and can be slightly or deeply depressed. Had seen this mushroom before many times when hunting morels, indeed it does smell like cucumbers and is easy enough to identify. After doing some more research online I’ve found it does grow on Gorse bush. Commonly known as Dryad’s Saddle (or Polyporus squamosus to the latin boffins ) this is an edible mushroom that grows on the side of decideous trees such as oak, sycamore, walnut, or beech.. Also, have a smell of the pores. They are in a different kingdom — the fungi. It is not toxic, and is edible when collected young and then cooked. We took a walk in Middleton Woods this weekend and it was just covered in ramps and bluebells. Not really, especially at the time of year, and provided you focus on the ID features, obvs! Look in deciduous hardwood forests for these first in the spring after heavy rains. But its flavor is quite ordinary. Hi I stumbled across this bracket Fungi while wondering around the other day. I have harshly rated this beautiful fungi for edibility due to the difficulty of catching it in its youthful prime. The confusing part is that both are right, It just depends on at what age you happen to find the mushroom. If you find the The dryad’s saddle has a fascinating smell and taste combination of fresh cucumber and watermelon rind. Also known as the pheasant back, Dryad’s saddle is tan to brown with darker, feathery scales, white flesh, and white, webbed pores on the underside. In polypores, spores are produced in the pores beneath and are released to begin new mycelia elsewhere. Sautéing or pan frying is a good way too. Habitat – growing as a parasite on dead and dying deciduous trees, especially elm, beech and sycamore. Slice the tender part of the cap into 1/2” thick slices. Cap circular to fan-shaped; yellowish tan; covered with dark, hairy scales. Yes, potentially more fibrous than a baby 6 cm fruit, but still edible (and still tasty) within limits. The smell is said to resemble watermelon rinds. But even then they have the ‘scales’ on top. Call 1-800-392-1111 to report poaching and arson. Considered a good edible, especially when the mushroom is young. The Best Way to Cook a Young Dryad’S Saddle: Brush the dirt from the mushrooms. 2 lbs of roughly chopped dryad's saddle mushrooms, pores and tough stems removed .