Dryad's Saddle

(Cerioporus squamosus)
(Synonym: Polyporus squamosus)

Other Names:
Phesant back

Range:

Family:
Polyporaceae – Polypore family

Growth Type:
Cap:
Dryad's saddle is so named because the shape of the polypore resembles the seat of a saddle. The cap has dense overlapping scales tan to brownish scales. These scales resemble a pheasant's tail feathers, hence one of the other common name Pheasant's back.

Stem:
The cap is large, fleshy, and tough. It can be up to a foot across. Although it usually appears singly, it is sometimes overlapping. The cap is flat and often sunken, resembling the seat of a saddle; hence its common name Dryad's saddle. The shape is usually round, but sometimes it can be oval or even kidney shaped.

Tubes:
2 - 8 mm long. Large and descending stem

Pores:
White to yellowish and angular

Spores:
10-16 x 4-6 µ; oblong, elliptical to cylindrical, smooth

Spore Print:
Spore print white

Height:
1/2 - 2" thick

Miscellaneous characteristics:
N/A. Stalk: NA

Spores: 10 - 16 x 4 - 6 µ; oblong-elliptical to cylindrical, smooth, colorless. Spore print white.

Season:
May - November

Habitat:
Can be found growing on living or dead deciduous wood.

Parts Used:
The entire cap when young, but as it toughens with age, the tender edges of the cap still remain tasty.

National Audubon Society Field Guide to North American Mushrooms Description:

Large, fleshy, tough, scaly, yellowish-brown cap with large, white to yellowish pores descending short stalk.
Cap: 6 - 30 cm wide; single or in overlapping clusters; flat to sunken, almost circular to kidney shaped; whitish to dingy yellowish or brownish; with dense, flat, overlapping scales. Flesh 0.5 - 3.5 cm thick; white. Odor and taste like watermelon rind.
Tubes: 2 - 8 mm long; large, descending stalk. Pores angular, white or yellowish.

Cautions:
None Known

Culinary Uses:
You can use this mushroom as you would any other. I enjoy thinly slicing tender young caps, and sautéing in butter or bacon grease. I also dice the cap and adding it to soups and stews. Younger specimens can be dried and rehydrated for later use. I find that when dried, the older specimens become far too tough to rehydrate. If however, you grind them after drying, they make a wonderfully flavorful mushroom bouillon.

Delicious Nettle Soup:

Ingredients:

1 pound of young dryad's saddle, Diced

1 medium sized sweet yellow onion, Diced

2 large carrots , Diced

2 stalks of celery , Diced

2-3 tbsp of olive oil

1 quart vegetable stock

½ - 1 tsp salt

¼ - ½ tsp of black pepper

2 tbsp butter

¼ cup heavy cream, can also use milk, but it will result in a thinner soup.

Instructions:

Start by gathering about a pound or so of young C. squamosus and them to a large pot. Add the 1/2 c of water and sauté until most of the water has evaporated. Now add the butter, and sauté until browned, about 3-4 minutes. Next add the onion, carrots, celery, olive oil, salt and pepper, and sauté until the vegetables just start to brown, perhaps another 3-4 minutes.
Next add your stock and bring the liquid to a boil. Cover the pot, reduce the heat to low, and simmer for 20 - 30 minutes, until everything is quite tender.

Caution, the soup will be very hot, carefully pour the mixture into a blender and puree until smooth. (You can also use an immersion blender right in the pot).

When completely smooth, carefully pour the soup back to the pot, and finish with 1/4 cup of heavy cream. Stir until blended and adjust the seasoning as necessary. Serve immediately.

(You can enjoy a slightly chunkier soup by skipping the blending step, simply finish with cream, and serve.)

The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.

Medicinal Uses:
None Known

Medicinal Actions:
N/A