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pheasantback mushrooms

Posted by lilycrazy Zone 5- Iowa (My Page) on
Sun, May 1, 11 at 20:28

Just hit the jackpot with these delights today while hunting for morels. Anyone have any recipes or fave wa of preparation for these guys ? We sauteed some in olive oil with garlic, salt and pepper and a pinch of red pepper flakes- delicious. Have a few trays on the dehydrator too.


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RE: pheasantback mushrooms

No really good experiences with this particular shroom since it is so thick and rubbery. But from what I have read about them it seems that slicing very thin and dehydrating them is the most recommended preservation methods.

As to preparation for fresh eating I'd think any of the methods used with morels should also work IF the texture doesn't bother you. Perhaps if they are diced or in paper thin slices they are more palatable?

Dave


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RE: pheasantback mushrooms

Dave, we had both good and not so good experiences in the last 2 days. Yesterday we got quite a haul and then were all very young and tender. Sauteed in olive oil with garlic and they were delicious. Today however we found a couple pounds that were a few days past theyre prime- very tough and not edible really. Big clue is the size of the pores on the underside. The tender mushrooms had very very small pores and the tough guys today were more sponge-like. Lesson learned I guess.


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