-
-
My review
Pheasant Phungi Perfection
Sarah
"A pheasant and mushroom lover's dream! The gameyness of the pheasant and the gameyness of the mushrooms validate each other splendidly! Killer! Spoon over cooked pasta or rice, and top with grated parmesan cheese."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 538Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 24Most helpful
Most positive
Least positive
Newest
8/27/2003
I am always looking for new ways to make a dish and I was very happy with this refreshing way to make pheasant. My husband and I love the different tastes of mushrooms and enjoyed the flavors o...
12/20/2007
This was a wonderful recipe. I have never had pheasant before. My husband has and he said it was a wonderful recipe, as did my step-son, who would never have tried it if he knew there was pheasa...
12/21/2006
I have to agree with the other reviewers- this is a phantastic pheasant recipe! The only recommendations I would make: #1- After getting it all put together, put it in a crock pot for 3 more ho...
11/17/2008
This recipe rates a 5 star if you make is as it's written. I read through the other reviews and put everything in a slow cooker after searing the pheasant meat and sautéing the mushroom sauce. ...
12/8/2007
Only change was to crock-pot the pheasant. When I finally combined it, my knees buckled!! So delicious!!! Served over Basmati rice. Thank you. Thank you.
12/28/2005
This is by far the best pheasant recipe I've tasted! It was just fantastic! I didn't change a thing and can't imagine a way to improve it. Thank you!!!
9/8/2008
This is a wonderful recipe! Restaurant worthy~ I did however alter a few things. I actually slowed cooked this recipe in my crock pot. I used fresh mushrooms, dried julienne cut tomatoes and a...
7/14/2008
Fantastic.... I have a restaurant in Spain and everyone loves it...used the slow cooker aswell 3 to 4 hours.. very tender and tasty. Thanks
10/23/2010
Excellent recipe! Wow, the flavor is awesome. The only thing I would suggest is to make sure that you soak the dried mushrooms for a long enough time before you make the recipe. I would not pu...