Pheasant Phungi Perfection

Ingredients

• 2 tablespoons arrowroot powder 
• 2 tablespoons butter 
• 1 teaspoon basil dried
• 0.5 ounce mushroom caps dried
• 1.5 teaspoons garlic minced
• 0.5 ounce forest mushroom blend dried
• 3 tablespoons oil-packed sun-dried tomatoes sliced
• 2 tablespoons olive oil 
• 1  pheasant - deboned cut into small chunks
• 1  portobello mushroom cap chopped
• 4 servings salt to taste
• 0.3 cup shallots finely chopped

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. In a small bowl, reconstitute dried mushrooms in water according to package instructions.
2. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
3. Heat olive oil in a large heavy skillet over medium heat.
4. Saute pheasant meat with garlic and basil until lightly browned.
5. Remove meat from pan with a slotted spoon, and set aside.
6. Add butter to oil in skillet.
7. 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.