Dryad’s Saddle with Fish Vera Cruz Style
Went looking for morels and all you found was Dryad’s Saddle? I’ve always considered this mushroom as marginally edible until I tried it this way. I’m a convert.
Dryad’s Saddle, also known as pheasant back mushroom, offers a bold, cucumber-melon aroma and meaty texture that stands up beautifully to vibrant, saucy preparations. Often overlooked in favor of more common varieties, this wild mushroom is a forager’s favorite in spring and early summer, and when harvested young, it adds a pleasantly chewy, flavorful element to any dish.
Paired here with the bright, briny flavors of Fish Vera Cruz—think olives, tomatoes, capers, and herbs—Dryad’s Saddle brings a woodsy contrast that complements the dish’s coastal roots. This recipe is perfect for adventurous cooks looking to blend wild ingredients with bold, traditional Mexican flavors in a way that feels both grounded and inventive.
Photo by Sebastian Dziomba via Pexels, licensed under CC BY-NC-ND 4.0
Ingredients
Instructions
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Soak the mushroom pieces in water with a dash of lemon juice for a half hour.
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Drain and discard the water.
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Heat a 2 qt pot medium high.
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Add onions and garlic and mushroom pieces; sauté until just tender.
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Add the red pepper, celery, pimento stuffed olives, jalapeño pepper and capers.
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Reduce heat and sauté for about 10 minutes, stirring frequently.
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Add tomatoes and fennel.
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Cook, uncovered for 15 minutes.
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Add the fish fillets.
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Spoon vegetable mixture evenly over fillets.
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Bake at 400F or continue sauteing for 15 minutes or until fish flakes easily when tested with a fork.
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Transfer to a serving platter.
Note
Alternatives to Barramundi are Rockfish, Lingcod, White Sea Bass
Use just the outer, tender pieces of the dryad's saddle: bend the edge back until it breaks and pull the upper pileus off, somewhat like with asparagus.
Careful not to overcook the fish. Serve with rice. A slice of lime would be nice. Black beans?