Interesting Specimens from Nature!: Pheasant Backs!

Pheasant's backs growing shelf-like on a dead Elm (Fagus occidentalis)

With school over and employment not yet begun, I've managed to occupy these empty days doing things that I normally would not have time to do. This past week I set off in hopes of creating an arrangement of wild to semi-wild flowers for my girlfriend. After a brief stopover at my friend Josh's house, I convinced him to come with in hopes that we may just find some morels along the way. The first place we ventured was into a lonely cemetery where we walked the edge until lo-and-behold we found a couple of already past their prime morels! Exciting nonetheless!

After our first somber foray into the cemetery, Josh and I would venture to a more riparian ecosystem in hopes that perhaps the sandy soils and presence of large healthy ashes (Fraxinus sp.) might lead us to more morels. What we found instead was good enough to make me completely forget about my flower arrangement and even the morels which we had also set out for.

This past weekend my family came up to Vermont to witness my painful separation from the University of Vermont, a process which results in something called a diploma. Luckily, some absolutely delicious meals were had that weekend and perhaps the most amazing dining experience was at the restaurant at the Inn at Shelburne Farms. It was during the appetizer portion of this meal that I sampled for the first time a delicious seasonal mushroom known commonly as the Pheasant's back (Polyporus squamosus).

Pheasant's back

The Pheasant's back get its name from the beautiful colors on the cap of the mushroom. The mushroom has also been referred to as a Dryad's Saddle. According to Greek mythology the Dryads were creatures who could supposedly fit and ride in these mushrooms. I do not personally know any Dryad's so I cannot confirm the legitimacy of the Greek's claims. Nonetheless, I tried the Pheasant's back for the first time that night at Shelburne Farms and I was amazed by the soft, yet firm texture and wonderful flavors that this mushroom exhibited. So when Josh and I came upon our first Pheasant's back, I was overwhelmed with excitement at the fact that we had found an edible delicious enough to be served in some of the finest places. After spotting one Pheasant's back, we soon spotted another and another as the realization set in that we had found our first 'mushroom spot'! Alas, our eagerness outstripped our knowledge of the mushroom and after struggling home with one bag and one raincoat filled to bursting, we made some calls to other local foragers to find out our options. We learned that Pheasant's backs are generally only considered a good edible during their youngest stages, before they drop their spores and before they achieve a honey-combed pattern under their caps. Luckily we had managed to gather enough of the smaller specimens so that we could have something to cook up and try with our dinner. We sautéed them up in some butter and olive oil, added a fair shake of garlic, and what a delicious dish we had! It's a great feeling to be able to go into the woods and come out with a free meal. Between the excitement of the adventure, the pride of having found them, and the unique flavors of wild edibles, as long as you are 100% certain of your find, you really can't go wrong with a freshly foraged meal.