Polyporus squamosus The Dryads saddle


Polyporus squamosus The Dryads saddle

The dryads saddle or Pheasant Back mushroom is one I’ve become familiar with from overseas mushroom groups on social media but is not a mushroom I expected to find in Australia, that was until the other day when we saw a giant cluster of fungi about 15 meters off the ground in a big old ficus, they were too high to climb to so instead I looked down and sure enough found some more growing on dead wood from the fig on the ground. We found these in mid October after good rain. Many reports say that these fungi fruit in the spring.


The Australian p. squamosus on a dead branch in a Morten bay fig

This is one of the rare polypores that is soft enough to be palatable. Most polypores are so woody or leathery that they are inedible even if they are not necessarily toxic to humans, they can however be used in other ways, teas, tinctures, extracts, dyes, felt and tinder can all be made from certain polypores or bracket fungi. Another edible polypore is chicken of the woods. The Australian p. squamosus differs from the northern hemisphere variety in that the brown scales on the cap surface are much smoother and less defined. The Australian variant has a pleasant if slightly mealy odor, is soft and supple to the touch and has quite spongy pores underneath. A more detailed description can be found here. As far as I remember this is the only location that i have noticed this fungi, I suspect that this is a sub tropical species that may be more common further north, it is also a type of fungi that until recently I would have not paid much attention to.


A young fresh dryads saddle

The species in my field guide that could be mistaken for P. squamosus is neolentiporus maculitissimus but I am unable to find much info on them. They look much more leathery and they have larger pores then the dryads saddle. The young fresh caps of P. squamosus are considered edible but not great in the books I have. Its generally accepted that polypores are quite safe and unlikely to cause poisonings but as with all generalizations this is not quite correct. There are bracket fungi that can cause illness , this is just one example. As always proceed with caution, ID carefully, don’t accept folk lore or generalizations and do your own research before eating a new fungi. Having satisfied my brain, I fried up a few slices, cooking well with some oil and salt. I found the taste and texture appealing and not at all rubbery, in fact they were tender. As it was my first time eating this mushroom I only ate two small pieces. This is a fungi that I will be on the lookout for in future.