Pheasant back mushroom recipe – Bex’s Kitchen

Last Updated on October 5, 2023

Pheasant back mushrooms are a type of wild mushroom that can be found growing in woodlands in the northern hemisphere. They have a distinctive appearance, featuring a tan to dark brown cap with a white to yellowish stem and gills.

This mushroom species is highly sought after due to its unique flavor and texture, making it a popular choice for both chefs and home cooks.

In this article, we’ll explore what makes pheasant back mushrooms so special, as well as provide a delicious pheasant back mushroom recipe for you to try at home. Read on to learn more about this delicious mushroom!

Best Pheasant back mushroom recipe

What is Pheasant Back Mushroom?

Pheasant back mushroom recipe is a simple yet flavorful dish that is a great way to enjoy the unique flavor and texture of pheasant back mushrooms.

The mushrooms are sautéed in butter with garlic and herbs such as thyme and oregano, before being served with a sauce made from cream and white wine. The dish is usually accompanied by potatoes, pasta, or rice, making it a complete meal.

Why You’ll Love This Pheasant Back Mushroom?

Pheasant back mushrooms are a delicious and unique ingredient that can add a lot of flavor and texture to any dish. This recipe is a great way to make the most of these mushrooms, as the sautéed mushrooms are complemented by the creamy sauce and served with a starch such as potatoes or rice.

The dish is also easy to make, so you don’t have to be a professional chef to prepare it. Plus, it’s an inexpensive dish to prepare, as the mushrooms don’t cost much and the other ingredients are usually items you already have in your pantry.

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How Does It Taste Like?

Pheasant back mushrooms have a unique flavor and texture that is both earthy and slightly sweet.

The sautéed mushrooms are buttery and have a slightly nutty taste, while the creamy sauce adds a luxurious richness to the dish. The herbs and garlic also add a nice depth of flavor to the dish.

Ingredients

Saddle mushrooms: This is the main ingredient in this recipe. Look for fresh, young saddle mushrooms with soft edges for best results.

Salt: This is used to season the mushrooms and enhance their flavor.

Dry white wine: The acidity of the wine cuts through the richness of the butter and cream, adding a nice balance to the dish.

Unsalted butter: This is used to sauté the mushrooms and add richness to the dish.

Garlic: Fresh garlic adds a delicious aroma and flavor to the dish.

Fresh mint leaves: These add a nice freshness to the dish and complement the flavors of the other ingredients well.

Red pepper flakes: Just a pinch of red pepper flakes adds a subtle heat to the dish without overpowering it.

Vegetable broth: This is used to create the creamy sauce that pairs well with the sautéed mushrooms.

Pheasant Back Mushroom

Step by Step Directions

Before you begin, make sure all the ingredients are prepped and ready to go.

Step 1:

Prep the mushrooms by cleaning them and slicing them into thin, even slices.

Step 2:

In a skillet or pan, melt two tablespoons of butter over medium-high heat.

Step 3:

Sauté the sliced mushrooms for about 6-8 minutes until they are soft and lightly browned.

Step 4:

Season the mushrooms with salt to taste and transfer them to a dish.

Step 5:

In the same pan, melt two more tablespoons of butter and add minced garlic, cooking until fragrant.

Step 6:

Pour in the white wine and add fresh mint leaves, red pepper flakes, and a dash of lemon juice. Cook for about 2 minutes until the liquid has reduced by half.

Step 7:

Add vegetable broth and let it simmer for another 2-3 minutes.

Step 8:

Reduce the heat to low and add the cooked mushrooms back into the pan, stirring to coat them in the sauce.

Step 9:

Cook for an additional 2-3 minutes until the mushrooms are fully coated in the sauce and heated through.

Step 10:

Serve hot with your choice of starch, such as potatoes or rice. Enjoy your delicious pheasant back mushroom dish! Also, feel free to experiment with other herbs and spices to customize the flavor to your liking. Happy cooking!

Tips

  • Make sure to clean the mushrooms thoroughly before slicing them, as they can often have bits of dirt or debris attached to them.
  • Use fresh herbs for best results, as they add a bright and flavorful touch to the dish.
  • Adjust the seasoning to your liking, adding more or less salt and red pepper flakes depending on your taste preferences.
  • If you don’t have dry white wine, you can substitute it with chicken or vegetable broth.
  • Be careful not to overcook the mushrooms as they can become too soft and lose their texture.
Pheasant Back Mushroom Recipe

Nutrition Information

This pheasant back mushroom recipe is a great way to enjoy the unique flavor and texture of wild mushrooms while still getting some nutrition. One serving of this dish contains approximately:

How to Store Pheasant Back Mushroom?

Any leftovers of this dish should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place in a skillet over medium heat and cook until heated through.

What Other Substitute Can I Use in Pheasant Back Mushroom?

If you don’t have pheasant back mushrooms, you can use other varieties of wild mushrooms such as chanterelles or porcini mushrooms.

You can also use fresh shiitake mushrooms or even button mushrooms if that’s what you have on hand.

In addition, you can use other herbs such as rosemary or sage instead of thyme and oregano. You can also switch out the white wine for a different type of alcohol such as sherry or cognac.

Pheasant Back Mushroom Recipe

Pheasant Back Mushroom Recipe

Pheasant back mushrooms are a type of wild mushroom that can be found growing in woodlands in the northern hemisphere.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: Pheasant Back Mushroom Recipe
Servings: 8 Servings
Calories: 244kcal
Author: Bex Smith

Ingredients

  • 16 oz Tender edges of dryad saddle mushrooms
  • 1/2 tablespoon Salt
  • 1/2 cup Dry white wine
  • 4 tablespoons Unsalted butter
  • 2 clove minced Large garlic
  • 20 Fresh mint leaves
  • A pinch of red pepper flakes
  • Dash of fresh lemon to taste
  • 1/2 cup Vegetable broth

Instructions

  • Clean and slice the pheasant back mushroom into thin, even slices.
  • In a skillet or pan, heat 2 tablespoons of butter over medium-high heat until melted.
  • Add the sliced mushrooms and cook for about 6-8 minutes, stirring occasionally until the mushrooms are soft and lightly browned.
  • Season with salt to taste.
  • Move the cooked mushrooms to a separate dish and set aside.
  • In the same pan, add 2 more tablespoons of butter and minced garlic and cook until fragrant.
  • Add the white wine, fresh mint leaves, red pepper flakes, and a dash of fresh lemon juice to the pan.
  • Stir and cook for about 2 minutes until the liquid has reduced by half.
  • Add vegetable broth and let it simmer for another 2-3 minutes.
  • Reduce heat to low and add the cooked mushrooms back into the pan, stirring to coat them in the sauce.
  • Cook for an additional 2-3 minutes until the mushrooms are fully coated in the sauce and heated through.
  • Serve hot with your choice of starch, such as potatoes or rice.

Notes

  • Make sure to clean the mushrooms thoroughly before slicing them, as they can often have bits of dirt or debris attached to them.
  • Use fresh herbs for best results, as they add a bright and flavorful touch to the dish.
  • Adjust the seasoning to your liking, adding more or less salt and red pepper flakes depending on your taste preferences.
  • If you don’t have dry white wine, you can substitute it with chicken or vegetable broth.
  • Be careful not to overcook the mushrooms as they can become too soft and lose their texture.

Nutrition

Calories: 244kcal
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What is the difference between pheasant back mushrooms and regular mushrooms?

Pheasant back mushrooms are a type of wild mushroom with a unique flavor and texture that is different from regular mushrooms. They are usually more expensive than regular mushrooms, but they are worth the extra cost due to their unique flavor.

Is this pheasant back mushroom recipe suitable for vegetarians?

Yes, this recipe can easily be made vegetarian by using vegetable stock instead of white wine and omitting the cream.

Can this dish be made in advance?

Yes, this dish can be made in advance and stored in the refrigerator for up to 5 days. To reheat, simply place in a skillet over medium heat and cook until heated through.

Can I freeze this dish?

No, this dish is not suitable for freezing as the texture of the mushrooms will change when it is thawed.

Are pheasant back mushrooms healthy?

Yes, pheasant back mushrooms are a great source of nutrition. They are high in protein and fiber, as well as vitamins and minerals such as vitamin B, potassium, and iron.

What can I serve this dish with?

This dish can be served with potatoes, pasta, or rice. It can also be served with a side salad or roasted vegetables for a complete meal.

What is the best way to cook pheasant back mushrooms?

The best way to cook pheasant back mushrooms is to sauté them in butter with garlic and herbs such as thyme and oregano. This will bring out the flavor of the mushrooms and make them even more delicious.

Conclusion

Pheasant back mushrooms are a unique and delicious ingredient that can add a lot of flavor to any dish. This pheasant back mushroom recipe is a great way to make the most of these mushrooms, as the sautéed mushrooms are complemented by the creamy sauce and served with a starch such as potatoes or rice. Plus, the dish is easy to make and doesn’t require any expensive ingredients.

If you’re looking for a delicious and unique dish to try, this pheasant back mushroom recipe is a great option. Give it a try and let us know what you think!

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