Pheasant with Mushrooms

Total Time

1 Hour 30 Minutes

Servings

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 1/2 teaspoons finely chopped garlic
• 1 teaspoon dried basil
• 2 tablespoons butter
• 1/4 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

1. In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. Heat olive oil in a large heavy skillet over medium heat. Sauté 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. Sauté 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.