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