Skip to Content

Pheasant Back Mushroom Recipe

Mushroom lovers rejoice!

Pheasant back mushrooms are a variety of fungus found in the wild, and they add a unique flavor to any dish you make.

These mushrooms have a distinctive dark brown to blackish color and they’re often referred to as “giant” or “black” mushrooms.

There are many varieties of pheasant back mushrooms, so it’s important to know what type of mushroom is used for the recipe.

These mushrooms are associated with the game bird family and their meat is considered the most tender and flavorful of all game meats.

They’re also more expensive than other types of mushrooms, though that may be due to their rarity and the difficulty in finding them.

For this reason, pheasant back mushrooms may only be available in better restaurants or speciality shops.

However, if you live near an area where these mushrooms grow, you can grow your own or order them directly from a provider.

What ingredients are necessary for a pheasant back mushroom recipe?

To make pheasant back mushroom recipes, you will need to purchase these ingredients:

  • Pheasant back mushrooms
  • Garlic cloves
  • Dried rosemary
  • Dried thyme
  • Olive oil
  • Butter

What type of mushroom is used for a pheasant back mushroom recipe?

Pheasant back mushrooms are a type of fungus that grows on a tree or in the ground.

The tree that these mushrooms grow on is often referred to as a “tree fungus”.

This is because its trunk and branches are covered in white, tan, or brown scaly skin, which resembles bark.

It also has a conical shape with a large base and pointed top.

Pheasant back mushrooms have many different varieties, though it’s difficult to find them in stores.

Their variety includes:

These mushrooms are very popular among gourmet chefs, and they’re often used to create special dishes at high-end restaurants.

Making your own pheasant back mushroom recipe is easy, but you should know that there are some differences between a pheasant back mushroom recipe and any other type.

The most obvious difference between the two is the price.

Pheasant back mushrooms are usually more expensive than other types of mushrooms.

If you’re short on funds for this culinary experience, you can substitute the pheasant back mushroom for another type of mushroom.

Pheasant Back Mushroom Recipe 3

How long does it take to prepare a pheasant back mushroom recipe?

Pheasant back mushroom recipe preparation time depends on the type of recipe and whether you include preparation time for soaking the mushrooms in milk or not.

The soaking time allows the mushrooms to soften and combine with other ingredients, while also softening their texture.

Many types of recipes don’t require any soaking at all.

If the recipe doesn’t include soaking time, you can begin cooking immediately after removing the mushrooms from the milk.

However, if the recipe does include soaking time, you will need to soak the mushrooms in milk for at least 6 to 8 hours before cooking.

If a recipe calls for only one type of pheasant back mushroom, you can look up its nutritional information and cooking instructions online.

However, if a recipe contains both types of pheasant back mushrooms and all other ingredients are equal, feel free to choose whichever mushroom is most affordable.

Is a pheasant back mushroom recipe easy to make?

In order to make the pheasant back mushroom recipe, you’ll need a few ingredients.

The most important element is the mushrooms themselves, which are often sold pre-sliced and packaged.

They’re often sold in pre-sliced packages in the grocery store, so be sure to check the ingredients before making this dish.

The other ingredients include onion, garlic, sugar, raisins, parsley leaves and salt.

All of these components are combined and sautéed in a hot skillet over medium heat until the onions become translucent and soft.

The mushrooms will take on a slightly browned color as well.

When the onions are softened, the pheasant back mushroom recipe is ready to serve.

This dish is delicious with crusty bread and a glass of white wine or other type of alcohol.

What are some of the health benefits of eating a pheasant back mushroom recipe?

These mushrooms are full of nutrients and they contain a high amount of vitamin D.

Vitamin D helps in the absorption of calcium and phosphorus, which is crucial for bone health and development.

Pheasant back mushrooms also contain plenty of B vitamins, including thiamine and riboflavin, which help to increase metabolism and energy levels.

One study showed that consuming pheasant back mushrooms can improve blood cholesterol levels, helping to lower cholesterol levels in the body.

Pheasant back mushrooms may also help to lower the risk of obesity, diabetes, and heart disease.

These mushrooms are rich in antioxidants, which help to reduce inflammation in the body’s cells.

Antioxidants also protect against cancer tumors, which is why consuming them on a regular basis may help to reduce your risk of developing these types of cancers.

For this reason, eating pheasant back mushrooms is considered safe for most people.

What other dishes can I make with pheasant back mushrooms?

There are a variety of ways to cook pheasant back mushrooms, but they are mainly used in vegetarian dishes.

If you’re not into meat-free cooking, then you may want to stick with other types of mushrooms and skip the pheasant back mushroom recipe.

If you do want to try a pheasant back mushroom recipe, keep in mind that they are best served with a sauce or gravy.

Pheasant back mushroom recipes can be a great addition to a savory dish and provide an earthy flavor with a hint of gamey undertones.

How can I make sure the pheasant back mushrooms are cooked properly?

Because these mushrooms have a pungent flavor, the cooking method is important.

Cooking them quickly (30 to 60 seconds in boiling water or in an oven) will burn the mushroom’s delicate flavor, so it’s best to use a lower heat and cook them for longer at a lower temperature.

This will prevent the mushrooms from becoming tough and will also ensure that they’re cooked through.

For this pheasant back mushroom recipe, you may want to cook them for 15 minutes or until they’re tender but not browned.

What type of wine pairs well with a pheasant back mushroom recipe?

There are many types of wine, so it’s a good idea to take the time to look at the label and read up on what types of wine go well with different recipes.

Selecting the right type of wine will help you to pair the dish with a wine that compliments the ingredients in the recipe, such as acidity or body.

The best wines for mushroom recipes include red wine and white wine.

Red wine pairs well with mushrooms because it adds an earthy flavor that complements the mushrooms’ own earthy character.

Some red wines that work well with pheasant back mushrooms include Chianti, Cabernet Sauvignon, Merlot, and Zinfandel.

White wine works well with pheasant back mushrooms because their flavor is closer to that of white wines rather than red wines.

If you’re not sure which type of wine is best for your mushroom recipe, try them both and see which one you prefer.

If you’re not sure if a particular type of wine works well with your dish, you can always ask a server at your favorite restaurant.

Try asking for recommendations or simply explain what you want to make (such as “a simple mushroom dish” or “something light and fruity”) and see how they respond.

What other ingredients can I add to a pheasant back mushroom recipe?

Pheasant back mushrooms are versatile, and you can use them in many different recipes.

Often, chefs will sauté the mushrooms with herbs and other ingredients to create a flavorful dish.

The key to successful pheasant back mushroom recipes is to make sure that the mushrooms are well cooked.

This can be tricky when cooking mushrooms, because you want them to be tender but not mushy.

You’re also going to need to ensure that the mushrooms are dry since they will release moisture as they cook.

You can add water to your recipe if you prefer, but it’s best to avoid adding any liquid at all.

Some mushroom lovers also enjoy using butter or oil when sautéing their mushrooms, but this is not essential.

Here are some other ingredients you can add to your pheasant back mushroom recipe:

  • dried fruits like raisins or cranberries
  • onions
  • wine
  • meat stock
  • mushroom sauce

Are there any vegetarian alternatives to a pheasant back mushroom recipe?

Of course, you can always leave the meat out of any mushroom recipe.

There are plenty of vegetarian recipes that don’t use meat at all.

You can easily substitute beef stock for chicken or vegetable broth to make your mushroom recipe a completely vegetarian one.

You may also be able to add mushrooms to vegetarian dishes without changing the recipe at all.

For example, if you’re making a mushroom pasta dish, you could substitute the meat with mushrooms.

If you were cooking a mushroom stir-fry, you could mix in some mushrooms for flavor.

Pheasant Back Mushroom Recipe

Pheasant back mushrooms with white wine

Pheasant back mushrooms are a variety of fungus found in the wild , and they add a unique flavor to any dish you make.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American
Keyword: Pheasant back mushrooms with white wine
Servings: 4
Calories: 244kcal


  • 1 Saucepan


  • 1 large clove garlic minced
  • 2 tablespoons unsalted butter
  • 8 oz tender edges of dryad saddle mushrooms sliced as thin as possible on a mandoline
  • ¼ cup dry white wine
  • ¼ cup vegetable broth
  • ¼ teaspoon salt plus more to taste
  • Tiny pinch of red pepper flakes
  • Dash of fresh lemon to taste
  • Roughly 10 fresh mint leaves other fresh herbs basil, oregano, wild oregano, or ramp leaves


  • Sweat the garlic and butter on medium-low for two to three minutes without letting the garlic turn color in a 10-inch saute pan or small saucepan.
  • When the mushrooms are ready and have released their juice, add the sliced mushrooms, a pinch of chile, wine, and stock. Cover the pan and simmer for a while.
  • To concentrate the pan juices, remove the lid and boil the pan for 5 to 10 minutes.
  • This dish is a terrific beginning point for a bowl of spaghetti with some fresh spring greens mixed in at the end as well as just a garnish for a plate because the pan juices are great.
  • If you don't want to sprinkle the mushrooms' fluids over food on a plate, you may concentrate this rich liquid into a thin sauce by cooking the mushrooms in it for a little while longer.
  • Just before serving, taste the dish and make any necessary salt adjustments. Add the lemon and any additional herbs, such as mint, at the very last.



Calories: 244kcal | Carbohydrates: 33g | Protein: 69g | Fat: 21g | Saturated Fat: 32g | Polyunsaturated Fat: 33g | Trans Fat: 22g | Cholesterol: 44mg | Sodium: 32mg | Fiber: 12g | Sugar: 13g | Vitamin A: 12IU | Vitamin C: 111mg | Calcium: 1mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Follow me