Pheasant Phungi Perfection Recipe

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

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.