Pheasant Phungi and Pasta
1 pheasant (de-boned, skinned, and cut into pieces)
1 package (.05 ounce dried forest mushroom mix)
1 package (.05 ounce dried shiitake mushrooms)
1 small portabella cap
1/4 cup shallots (chopped)
3 teaspoons sliced sun dried tomatoes (in olive oil)
2 teaspoons arrowroot starch (or cornstarch)
2 teaspoons butter or margarine
2 teaspoons olive oil
1.5 teaspoon minced garlic
1 teaspoon basil
salt to taste
Reconstitute dried mushrooms as directed draining and reserve the water.
Lightly brown garlic in olive oil, add basil and pheasant chunks. Brown pheasant chunks and set aside (keep oil in pan). Chop reconstituted mushrooms into small pieces and brown in butter and olive oil from pheasant along with shallots and tomatoes. Add majority of mushroom water to mushrooms, shallots, and tomatoes and bring to a boil. Make sure to reserve enough mushroom water to dissolve arrowroot starch in. Dissolve arrowroot starch thoroughly in reserved water and add to mushrooms, shallots, and tomatoes and stir well. Add pheasant, reduce heat to low, cover and simmer stirring occasionally for approximately 30 minutes or until pheasant is fully cooked.
Cook and drain pasta. Spoon sauce over cooked pasta, top with grated or crumbled parmesan cheese.
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