About this recipe:Pheasant is sauteed with a mixture of wild mushrooms, shiitake mushrooms and sun-dried tomatoes. The flavours of the pheasant and mushrooms complement each other well. Serve over pasta, rice or mashed potatoes.
15g dried wild mushrooms
15g dried shiitake mushrooms
2 tablespoons olive oil
1 pheasant, deboned, skinned and cut into small chunks
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
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 frying pan 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 frying pan. Saute shallots, reconstituted mushrooms and portabello mushroom until golden brown. Stir in sun-dried tomatoes and all but 4 tablespoons of the mushroom soaking water. Dissolve arrowroot powder in water and stir into mushroom mixture. Return pheasant meat to frying pan and simmer 30 minutes.