Pheasant Phungi Perfection

A pheasant and mushroom lover's dream! The gameyness of the pheasant and the gameyness of the mushrooms validate each other splendidly! Killer! Spoon over cooked pasta or rice, and top with grated parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 538 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.