Polyporus squamosus
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| Polyporus squamosus | ||||||||||||||
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| Polyporus squamosus (Huds.) ex Fr. |
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Polyporus squamosus is an edible basidiomycete bracket fungus, with common names including Dryad's saddle and Pheasant's back mushroom. The name "Dryad's saddle" refers to creatures in Greek mythology called Dryads who could conceivably fit and ride on this mushroom, whereas the pheasant's back analogy derives from the pattern of colours on the bracket matching that of a pheasant's back.
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[edit] Description
This mushroom is commonly attached to dead logs or stumps at one point with a thick stem. Generally, the fruiting body is 8-30 cm (3-12 inches) across and up to 10 cm (4 inches) thick. The body can be yellow to brown and has "squamules" or scales on its upper side. On the underside one can see the pores that are characteristic of the genus Polyporus, which will produce a white spore print if laid onto a sheet of paper. They can be found alone, in clusters of two or three, or forming shelves. Young specimens are soft but toughen with age. It is particularly common on dead elm and is also found on living maple trees.
[edit] Distribution and habitat
This organism is common and widespread, being found west of the Rocky Mountains in the United States and over much of Western Europe. It commonly fruits in the spring, occasionally during autumn, and rarely during other seasons. Many mushroom hunters will stumble upon this when looking for morels during the spring as both have similar fruiting times, and this fungus can grow to a noticeable size of up to 60 cm (2 feet) across. It plays an important role in woodland ecosystems by decomposing wood, usually elm, but is occasionally a parasite on living trees. It is especially interesting as it can digest lignin.
[edit] Edibility and human uses
While P. squamosus is certainly not poisonous, it is generally not prized as an edible unless the specimens are very young and tender. Cookery books dealing with preparation generally recommend gathering these while young, slicing them into small pieces, and cooking them over a low heat. Some people value the thick, stiff paper that can be made from this and many other mushrooms of the genus Polyporus. This mushroom smell resembles watermelon rind and very pleasing. One fun way to cook this mushroom is to blanch it, coat it with thick sugar syrup and chill in the fridge. Makes excellent watermelon flavored candy.
