How To Cook Pheasant Back Mushrooms

How To Cook Pheasant Back Mushrooms. Heat a pan (i prefer cast iron) on. Don't overcrowd them, as the oil temperature will drop and the pieces will end up soggy.

Young Pheasant's back mushroom | Young Polyporus squamosus ...
Young Pheasant's back mushroom | Young Polyporus squamosus ... from c2.staticflickr.com
These mushrooms are commonly gathered in the spring. We made cream of mushroom soup with these and it was delightful. Drain on paper towels and serve hot.

It's best to harvest the pheasant tail when it's young, as they tend to get tough when they age.

If necessary, use a damp cloth to get stubborn dirt off. Drain on paper towels and serve hot. Pheasant, garlic powder, cream, sweet paprika, campbell's cream of mushroom soup and 1 more. Slice mushrooms into 1/4 inch (6 mm) thick pieces.