Pheasant Phungi Perfection - cooking recipe

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

Preparation

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.