pheasant phungi perfection

pheasant phungi perfection
  • 1 (.5 ounce) package dried forest mushroom blend
  • 1 (.5 ounce) package dried shiitake mushrooms
  • 2 tablespoons olive oil
  • 1 pheasant - deboned, skinned and cut into small chunks
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 2 tablespoons butter
  • 1/4 cup finely chopped shallots
  • 1 portobello mushroom cap, chopped
  • 3 tablespoons sliced oil-packed sun-dried tomatoes
  • 2 tablespoons arrowroot powder
  • salt to taste



  1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
  2. Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

03/06/2017
pheasant phungi perfection, Main Dish recipe PT10M PT2H 6 435 calories
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