Pheasant Phungi Perfection

Name: Pheasant Phungi Perfection
Total time: 90
Yield: 4
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

Recipe by Sarah from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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1 (.5 ounce) package dried forest mushroom blend
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1 (.5 ounce) package dried shiitake mushrooms
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2 tablespoons olive oil
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1 pheasant - deboned, skinned and cut into small chunks
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1.5 teaspoons minced garlic
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1 teaspoon dried basil

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2 tablespoons butter
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0.25 cup finely chopped shallots
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1 portobello mushroom cap, chopped
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3 tablespoons sliced oil-packed sun-dried tomatoes
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2 tablespoons arrowroot powder
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salt to taste

Instructions

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.