Dryad's Saddle (a mushroom musing)

If, for the rest of my days, I could spend my time in forest and field, identifying and learning about life, I would be happy.  Each bit of fresh knowledge is like making a new friend. 

Today, I met Dryad’s Saddle (Polyporus squamosus).  In Greek mythology, the dryads are nymphs who preside over the forest.  Each watches over a particular tree, and her life is so connected to it that, should it die, so would she.  Some call it Pheasant’s Back Polypore, a name that is quite apt as I found it at Kimberly Run Natural Area where they recently stocked pheasants for harvesting. 

It was growing on a slowly decaying log of hemlock and the fact that it’s edible is demonstrated by the teeth marks on its rim.  It is said to both smell and taste like a watermelon rind, but you couldn’t prove that by me, as this particular specimen has disappeared, perhaps consumed by a smaller and more furry lover of the land.  It seems unlikely that I’ll find another to taste this year for it typically appears from May to November.

When mature, this mushroom is said to be much too leathery and bitter to eat, but any part of the immature cap that can be cut with a fingernail is palatable.  One recipe calls that broad slices be marinated overnight in two parts olive oil and one part wine vinegar infused with garlic, thyme, rosemary, tarragon, and tamari soy sauce.  Drain and bake 20-30 minutes over a cookie sheet in a preheated 350 degree oven.  Pat dry with paper towels and enjoy as is or add to any savory recipe.