Dryad’s Saddle is an often overlooked mushroom, with a great taste, as to my pallets.
This mushroom is also known under the names pheasant back and hawk’s tale mushroom or Latin name Polyporus squamosus. If you’re still not sure what this mushroom is and where you can find it, check this article.
But if you landed on this page after looking for dryad’s saddle recipe ideas, you won’t be disappointed with this particular recipe, as it’s very easy and ends up deliciously.
Ingredients list (serving 1 person):
- Dryad’s saddle mushroom – 4oz (120g)
- Onion – 1 medium
- Butter (or other oil) – 2 Tb. sp.
- Pinot Grigio wine (Chardonnay will work too) – 1/3 cup
- Salt and black pepper - to taste
- Grated Parmesan – 1 Tb. sp.
- Fresh rosemary (optional) – 1/3 of a stalk
- Melt the butter in frying pan
- Slice onions in half-rings
- Slice dryad’s saddle into thin strips. If stem part is not slicing easily, get rid of it.
- Add mushrooms and onions to melted butter and pan-fry on medium-high heat for a couple of minutes, until golden.
- Add salt, pepper and minced rosemary. Fry for another minute or two.
- Add wine and reduce heat to medium-low, sauté for another 3 to 5 minutes.
- Transfer to a serving plate and sprinkle with Parmesan.
You can serve Dryad’s saddle Parmesan Pinot Grigio sauté with white bread or over the rice, pasta or mashed
And what is your favorite recipe with Dryad’s saddle mushroom?