handful of wild mushrooms, soaked if dry, roughly chopped
handful of fresh mushrooms, chopped
can condensed mushroom soup OR
jar mushroom/white wine cook-in sauce or similiar
1 large onion, chopped or use shallots instead, whole if small or chopped
1-2 carrots, diced
half cup of grated Parmagiano
Instructions
Brown pheasant pieces in pan, remove and set aside.
Add onion, carrots and fry until soft.
Add pheasant to pan, add soup, thin with water if needed, add mushrooms, season as desired, stir well till combined, cover and simmer on low-medium heat for about 45-mins to an hour till bird is done.
Before serving, stir in cheese, and leave a little for garnish.
Serving
Suggestions
Rice, crusty garlic bread, mashed veg
Originally Submitted
11/2/2009
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