If you have looked for a pheasant back mushroom recipe then you know how hard it is to find one. On the other hand, if you haven’t looked for one, then we just made things easier for you. Not to worry, this recipe is easy, quick, and extremely flavorful!
Have You Heard Of A Pheasant Back Mushroom Recipe? It’s Time You Did!
What is a pheasant back mushroom?
Also known as dryad’s saddles, these mushrooms are not common, and in fact, many incorrectly believe they are not edible. However, these mushrooms are edible, though often considered tough and chewy. The trick for a flavorful pheasant black mushroom is choosing one that is the correct age.
To start, you should always look for mushrooms that are darker in color and if they are pale, they are old. The mushroom should be easy to cut and the pores underneath should be easy to remove with a knife.
Keep in mind that most pheasant black mushrooms grow from April to November, so May should be the best season to cook with them.
How do I cook these mushrooms?
Cooking pheasant black mushrooms is not that hard, but battering and frying them is usually the best way, especially because this makes them less tough.
For the tempura batter, you can use flour, cornstarch, baking powder, salt, pepper, eggs, and soda water. You can combine it all until the carbonation disappears. You can also use other ingredients, like panko, breadcrumbs, chickpea flour, and egg replacements.
Before you cook, slice the mushrooms and put away any woody pieces. Be sure to check for any dirt or bruises, which you should remove.
All that is left to do is to pass the mushrooms through the batter and fry them one by one. If you want, try using your air-fryer for a healthier version, but check on your pheasant back mushrooms constantly.
Enjoy this decadent recipe as an appetizer with some dip, sweet and sour sauce, or as part of the main dish, like a stir-fry.
Tempura-Fried Pheasant Back Mushroom
1/4 cup (32 g) all-purpose flour
3/4 cup (96 g) corn starch
1 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten lightly
1/2 cup (120 ml) soda water
- Tempura Batter
- Mix all dry ingredients.
- Add egg.
- Slowly whisk in soda water until the mixture is smooth.
- Use immediately as carbonation will fade. Keep chilled.
- Cooking the Mushrooms
- Slice mushrooms into 1/4 inch (6 mm) thick pieces.
- Pour 1/2 inch of oil into a deep-sided skillet over medium heat.
- Drop mushroom slices into the hot oil one by one.
- Cook until crispy and golden brown on both sides, about 3 to 4 minutes.
- Remove and cool on a paper towel-covered plate.
- Serve and enjoy!