Pheasant's Back Mushroom
Pheasant's back mushrooms, found growing on dead trees, are fan shaped with brown "feather-like" coloring, and should be sliced thinly and quickly pan fried to enjoy their delicate taste.
Dark brown specks against light brown resemble pheasant feathers, fan like shape.
Selecting and Buying
Preparation and Use
Bake in a 375F oven for up to 45 minutes with just some olive oil drizzled over them and a bit of salt and pepper. They will be a bit crisp.
Pheasant's back mushrooms are also suitable for tempura-style cuisine, as well as sauteing and pan-frying. When raw their texture and flavor makes them a nice addition to salads.
Conserving and Storing
Fresh mushrooms will keep for up to a week in your fridge.
Dried mushrooms will keep up to a year in an air tight container kept in a cool, dark place.
- Drinking Pheasant's Tears
- my ranking was Chef de Cuisine till 2 days back. now it is showing the bottom one ''Patron'' .. what's the error ?
- Barbecued Baby Back Pork Ribs and Bush's Grillin' Beans
- McDonald's Japan Has Brought Back the Gracoro Burgers
- Elisabeth Hasselbeck Backs Gwyneth Patlrow's New Diet Book
- Mellow Mushroom's "Follow Us and We'll Follow You" Campaign is Literal
- Mother Rimmy's Light and Creamy Crimini Mushroom Soup
- My Husband's Quiche With Bacon, Mushrooms, Red Onions & Cream, Served With A Mixed Salad, Kumato Chili Tomatoes & Home Made Coktail Sauce
- Bryant Terry's Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew
- Aunt Diane's Mushroom Piroshkies!