Ingredients

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

Procedure

1.In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.

2.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.