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Dryad’s Saddle with Fish Vera Cruz Style

Cluster of Dryad’s Saddle mushrooms (Polyporus squamosus) with distinctive fan-shaped caps marked by dark, scaly patterns, growing on decaying wood in a shaded forest area surrounded by leafy green undergrowth.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Courses: ,
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 6
Description

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
  • oil (for sautéing, minimal)
  • 1/2 cup onion (thinly sliced)
  • 2 cloves garlic (minced, fresh)
  • 1 cup red bell pepper (thinly sliced)
  • 1/2 cup celery (thinly sliced)
  • 1/4 cup pimento stuffed olives (sliced)
  • 2 tablespoons jalapeño
  • 1 tablespoon capers
  • 14 ounces stewed tomatoes (drained)
  • 1/4 teaspoon fennel seeds
  • 6 fillets barramundi (4 ounces each *)
  • 2 cup dryad’s saddle
Instructions
  1. 1
    Soak the mushroom pieces in water with a dash of lemon juice for a half hour.
  2. 2
    Drain and discard the water.
  3. 3
    Heat a 2 qt pot medium high.
  4. 4
    Add onions and garlic and mushroom pieces; sauté until just tender.
  5. 5

    Add the red pepper, celery, pimento stuffed olives, jalapeño pepper and capers.

  6. 6
    Reduce heat and sauté for about 10 minutes, stirring frequently.
  7. 7
    Add tomatoes and fennel.
  8. 8
    Cook, uncovered for 15 minutes.
  9. 9
    Add the fish fillets.
  10. 10
    Spoon vegetable mixture evenly over fillets.
  11. 11
    Bake at 400F or continue sauteing for 15 minutes or until fish flakes easily when tested with a fork.
  12. 12
    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?

Read it online: https://minnesotamycologicalsociety.org/recipe/dryads-saddle-with-fish-vera-cruz-style/