Try This Pheasant Back Mushroom Burger For A New Tasty Meal [Recipe] |

Try This Pheasant Back Mushroom Burger For A New Tasty Meal [Recipe]

This Pheasant Back Mushroom Burger Will Be Your New Fave!

Not everyone can say they have tried a pheasant back mushroom burger, but once you do, it will join your regular repertoire. This mushroom does make it seem like you are eating meat while having a fresh and somewhat aromatic flavor. Overall, you can make this burger any time you want to surprise someone at home, or your dinner guests.

When you are ready to surprise your palate and your guests, try this recipe for a delicious surprise!

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What is the pheasant back mushroom? 

Let’s start by taking a look at this weird-sounding mushroom that is sometimes also known as dryad saddle. The pheasant back is not an uncommon mushroom and is quite popular in mushroom circles. It shows up in many areas that have woods. This fungus grows on dead or dying trees, usually in clusters.

As a fun fact, the pheasant back mushroom does not smell like other fungi. This mushroom smells similar to cucumbers or watermelon. The flavor is similar too, so it goes well with herbs and things like hot sauce.

When your pheasant back mushroom is young, it can be used to imitate meat, like chicken nuggets. Once they are more mature, the fungi turn tougher and woody. If possible, go with younger mushrooms! If you only find mature mushrooms, consider using them for broth, soups, sauces, or stews.

Let’s get cooking! 

For this recipe, you will need about 12-16 pheasant back mushrooms. Remember to slice them thinly, as they cook faster and obtain a better texture. You will also need butter, white wine, onion, bell pepper, garlic, mayo, breadcrumbs, and eggs.

If you need to substitute some of these ingredients for others, you can! Try using olive oil, white wine vinegar, red onions, zucchini, garlic powder, mustard, Panko, and herbs.

Surprise your guests with this homemade vegetarian burger that has a fresh aroma and flavor. It is perfect for the summertime, a fall cookout, or an impromptu dinner any time!

Pheasant Back Mushroom Burger


  • 16 oz (454 g) tender dryad saddle mushrooms, cut into squares

  • 4 buns

  • 3 cloves garlic, minced

  • 2 eggs

  • 1 bell pepper, diced

  • 1 medium onion, diced

  • 1 cup (128 g) bread crumbs

  • 2 tbsp butter

  • 2 tbsp mayo

  • splash white wine

  • canola oil


  • Heat pan to medium-high heat.
  • Add a small amount of oil into a pan.
  • Add the mushrooms and season them lightly with salt.
  • Stir them until half cooked.
  • Add butter and continue cooking for 3 minutes.
  • Splash in some wine and stir.
  • Pour the cooked mushroom into a mixing bowl and refrigerate.
  • Cook the onion, garlic and pepper in the same pan for about 5 minutes.
  • Add them to the mushroom and allow them to cool.
  • Once the mixture is cooled down, grind them in a food processor, but be careful not to liquify the contents.
  • Pour the ground mixture into a mixing bowl.
  • Add mayonaise, breadcrumbs, and eggs. Mix well.
  • Form into patties and press.
  • Put the patties into an oiled pan over medium-high heat.
  • Flip until both sides are browned.
  • Then put them into a 375 F (191 C) preheated oven for about 8-10 minutes.
  • Place them in buns.
  • Serve and enjoy!

Looking to try another delicious and tasty mushroom dish? Check out this Portobello Quinoa Burger recipe.