Droolicious Cuisine at Pheasant and Forest Mushrooms

Mommadrool had a problem. Her husband (The Husby) likes to go bird hunting. But she just didn’t know what to do with his prizes. So, in Mommadrool fashion, she whipped up another crowd-pleaser and voila – here you have it, Pheasant and Forest Mushrooms.

Pheasant & Forest Mushrooms

1 cup forest mushroom blend, chopped
1 cup shiitake mushrooms, chopped
2 portabello mushroom caps chopped
2 pheasant- skinned, de-boned, and cut into small chunks
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup shallots, finely chopped
3 tablespoons oil-packed sun-dried tomatoes, sliced
2 teaspoons fresh basil
1 tablespoon butter
1/4 cup white wine
(salt and pepper to taste)


1) Heat olive oil in a large skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned.
2) Remove meat from pan with a slotted spoon and set aside. Add butter, shallots, and mushrooms to pan. Saute until golden brown.
3) Stir in sun-dried tomatoes and add white wine. Return pheasant to skillet and stir into mushroom mixture. Simmer for 30 minutes.

You can find many more droolicious recipes over at Mommadrools blog “Close Encounters of the Drool Kind

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