Pheasant Phungi Perfection recipe
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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 ½ teaspoons minced garlic 1 teaspoon dried basil 2 tablespoons butter ¼ cup finely chopped shallots 1 portobello mushroom cap, chopped 3 tablespoons sliced oil-packed sun-dried tomatoes 2 tablespoons arrowroot powder salt to taste
Nutrition Info
- 537.6 caloriescarbohydrate: 12.5 gcholesterol: 157.3 mgfat: 31.9 gfiber: 2.2 gprotein: 48 gsaturatedFat: 10.1 gservingSize: -sodium: 719.7 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Pheasant Phungi Perfection
Directions
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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.