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pheasant back mushroom recipe​

Quick and Easy Pheasant Back Mushroom Recipe

This quick and easy pheasant back mushroom recipe brings out the earthy, savory flavor of wild mushrooms in a simple and delicious dish. Whether you're preparing a comforting soup or a savory sautéed side, this recipe showcases the unique taste and texture of pheasant back mushrooms. It's nutritious, easy to prepare, and perfect for both novice cooks and experienced foragers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh pheasant back mushrooms sliced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 cup vegetable or chicken broth
  • 1/4 cup heavy cream optional for a creamier texture
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme optional
  • Fresh parsley for garnish

Equipment

  • Medium-sized pan or skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Soup pot (if making soup version)
  • Ladle for serving

Method
 

  1. Prepare the Mushrooms: Clean the pheasant back mushrooms by gently wiping them with a damp cloth. Slice them thinly to ensure even cooking and tenderness.
    pheasant back mushroom recipe​
  2. Sauté Onions and Garlic: Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until soft and aromatic.
    pheasant back mushroom recipe​
  3. Cook the Mushrooms: Add the sliced pheasant back mushrooms to the pan. Stir occasionally, cooking for 5-7 minutes or until they release moisture and begin to brown.
    pheasant back mushroom recipe​
  4. Add the Broth and Cream: Pour in the vegetable or chicken broth. For a creamy version, add the heavy cream. Stir and bring the mixture to a simmer, cooking for 5-10 minutes.
    pheasant back mushroom recipe​
  5. Season and Garnish: Season with salt, pepper, and fresh thyme. Stir well and garnish with fresh parsley before serving.
    pheasant back mushroom recipe​

Notes

  • If pheasant back mushrooms are unavailable, substitute with other wild mushrooms such as oyster or shiitake mushrooms.
  • Adjust the cooking time based on your preference for soup thickness or mushroom texture.
  • This recipe can be made into a creamy soup by adding more cream or milk for richness.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove with a bit of broth or water if necessary.
  • pheasant back mushroom recipe​