Pheasant Backs are also known as Dryad's Saddle, or Ceriporus squamosus. When fresh they have a texture like tofu and take well to other flavors. I like to use the dried mushrooms to flavor soup stocks. It is especially tasty to make a vegan dashi stock by cooking dried pheasant backs with kombu seaweed.
All of my products are foraged in Northeast Ohio using sustainable and ethical methods. Everything you see here are the same ingredients I eat daily and feed to my friends and family. You can see more of what and where I forage on my instagram @tannenbaumwildfoods.
About Me: I am a certified Wild Mushroom Expert through the Michigan Department of Agriculture and Rural Development. I have foraged since my childhood hunting for berries with my grandmother in the woods and am constantly seeking new plants and fungi to learn about!