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Pheasant Phungi Perfection
Pheasant Phungi Perfection
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent pheasant and mushroom combination, perfect for pasta or rice. Sprinkle with parmesan for a gourmet touch.
Ingredients:
  • 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
  • 1.5 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 2 tablespoons butter
  • 0.25 cup finely chopped shallots
  • 1 portobello mushroom cap, chopped
  • 3 tablespoons sliced oil-packed sun-dried tomatoes
  • 2 tablespoons arrowroot powder
  • salt to taste
Instructions:
  • Rehydrate dried mushrooms in water as directed on the package. Drain, reserving the liquid. Finely chop the mushrooms.
  • In a large heavy skillet over medium heat, saute pheasant meat with garlic and basil in olive oil until lightly browned. Remove meat and set aside. Add butter to the same skillet, and saute shallots, reconstituted mushrooms, and portobello mushroom until golden brown. Stir in sun-dried tomatoes and most of the mushroom soaking water. Dissolve arrowroot powder in water, then stir into the mushroom mixture. Return the pheasant meat to the skillet and simmer for 30 minutes.

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