Dryad's Saddle
Dryad’s Saddle (Polyporus squamosus) is an edible wild mushroom with a mild, slightly cucumbery scent and firm texture. It’s best harvested young and tender — older specimens become woody and inedible.
Identification & Notes
| Feature | Description |
|---|---|
| Scientific Name | Polyporus squamosus |
| Common Names | Dryad’s Saddle, Pheasant’s Back |
| Edibility | ✅ Edible when young and tender |
| Cap Appearance | Yellowish to tan with dark brown scales, fan- or kidney-shaped |
| Underside | White to pale yellow pores, not gills |
| Texture | Firm and meaty when young; becomes tough and woody with age |
| Smell | Mild, cucumber or watermelon rind scent |
| Taste | Mild, nutty or earthy when cooked |
| Growth Habit | Grows in tiers on dead/dying hardwood trees, especially elm, maple, and boxelder |
| Season | Spring through early autumn (best in spring) |
| Spore Print | White |
| Toxic Lookalikes | ❌ None closely resembling it — not easily confused |
| Best Uses | Sautéing, stir-fry, soup, broth base, pickling |
Basic Cooking Instructions for Dryad’s Saddle
🔍 Before you start:
Only use young caps that are soft and slice easily.
Clean carefully: wipe with a damp cloth or rinse quickly and dry — avoid soaking.
Remove tough pores if they’ve started to develop.
1. Sautéed Dryad’s Saddle
Simple, flavourful, and showcases its texture
Ingredients:
Young dryad’s saddle (sliced thinly across the grain)
Butter or olive oil
Garlic or shallots (optional)
Salt and pepper
Lemon juice or a splash of vinegar (optional)
Method:
Heat butter/oil in a pan over medium heat.
Add mushrooms and sauté for 5–7 minutes, until golden and tender.
Add garlic/shallots in the last minute (to avoid burning).
Season with salt, pepper, and a dash of lemon juice to finish.
2. Add to Dishes:
Once sautéed, dryad’s saddle can be used in:
Omelettes or frittata
Pasta or risotto
Wild mushroom soup
Mixed wild green stir-fries or polenta
Stuffed into savoury pancakes or dumplings
Tip:
If the outer edges are soft but the centre is woody, you can trim and just use the tender margins — or simmer the tougher parts in stock for 20–30 mins and use the strained liquid for soups or risotto.
