pheasant phungi perfection

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a small bowl, reconstitute dried mushrooms in water according to package instructions. drain, and reserve the water. chop reconstituted mushrooms into small pieces.
• 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.