Pheasant Phungi Perfection recipe

4 servings

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 minced 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

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.