For a richer flavor, consider adding a splash of dry sherry or Marsala wine to the mushroom mixture during the sautéing process. If you don't have arrowroot powder, cornstarch can be used as a substitute. Garnish with fresh parsley for a final touch of color and freshness.
Pheasant Phungi Perfection
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS91
Indulge in a symphony of earthy flavors with this exquisite dish, where tender pheasant meets a medley of wild mushrooms in a rich, savory sauce. A truly unforgettable culinary experience!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol157 mg
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Fiber2 g
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Protein48 g
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Saturated Fat10 g
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Sodium720 mg
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Sugar1 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a small bowl, rehydrate the dried forest and shiitake mushrooms in warm water according to package instructions. (Prep time: 5 minutes)
02
StepDrain the mushrooms, reserving the soaking liquid. Finely chop the rehydrated mushrooms. (Prep time: 5 minutes)
03
StepHeat olive oil in a large, heavy-bottomed skillet over medium heat. (Prep time: 2 minutes)
04
StepSauté the pheasant meat with minced garlic and dried basil until lightly browned on all sides. Remove the pheasant from the skillet using a slotted spoon and set aside. (Cook time: 8-10 minutes)
05
StepAdd butter to the skillet. Sauté finely chopped shallots, rehydrated mushrooms, and chopped portobello mushroom until golden brown and softened. (Cook time: 8-10 minutes)
06
StepStir in the sliced sun-dried tomatoes and all but 1/4 cup of the reserved mushroom soaking liquid. (Prep time: 2 minutes)
07
StepIn a small bowl, dissolve arrowroot powder in the remaining 1/4 cup of mushroom soaking liquid to create a slurry. Stir the slurry into the mushroom mixture in the skillet. (Prep time: 2 minutes)
08
StepReturn the sautéed pheasant meat to the skillet. Bring the mixture to a simmer, then reduce heat and cover. (Prep time: 2 minutes)
09
StepSimmer gently for 30 minutes, or until the pheasant is tender and the sauce has thickened to your desired consistency. (Cook time: 30 minutes)
10
StepSeason with salt to taste. Serve hot over your favorite pasta or rice, garnished with freshly grated Parmesan cheese.
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Chadd Macejkovic
May 20, 2025My family loved this! It's definitely going into our regular rotation.
Colten Schimmel
Jan 23, 2025A restaurant-quality dish that's surprisingly easy to make at home.
Mallie West
Jan 20, 2025I used cornstarch instead of arrowroot, and it worked great!
Kevin Orn
Jan 15, 2025Served this over creamy polenta and it was incredible!
Octavia Reilly
Jan 4, 2025Next time, I'll try it with wild mushrooms for an even more intense flavor.
Damien Rath
Nov 27, 2024The sun-dried tomatoes added a lovely tanginess to the dish.
Edythe Durganschiller
Nov 2, 2024This recipe is amazing! The pheasant was so tender, and the mushroom sauce was incredibly flavorful.
Dario Koepp
Oct 21, 2024The instructions were easy to follow, and the dish came out perfectly.
Chris Bogisich
Sep 27, 2024I highly recommend this recipe!
Stefanie Green
Jul 7, 2024I added a splash of dry sherry, as suggested, and it really enhanced the earthy notes of the dish.