Pheasant back mushrooms stewed with garlic, white wine and herbs. Delicious spooned over fish on a bed of polenta or tossed with a bowl pasta. Serves 2-4
Prep time: PT15M
Cook time: PT10M
Total time: PT25M
Rating
4.84 stars (6 reviews)
Keywords
Dryad Saddle, Pheasant Back, Wild mushrooms
Ingredients
1 large clove garlic (minced)
2 tablespoons unsalted butter
8 oz tender edges of dryad saddle mushrooms (sliced as thin as possible on a mandoline)
¼ cup dry white wine
¼ cup vegetable broth
¼ teaspoon salt (plus more to taste)
Tiny pinch of red pepper flakes
Dash of fresh lemon (to taste)
Roughly 10 fresh mint leaves or other fresh herbs
Categories
Condiment
Side Dish
Cuisine
American
Steps
In a 10 inch saute pan or small saucepan, sweat the garlic and butter on medium-low for 2-3 minutes without allowing the garlic to color.
Add the sliced mushrooms, pinch of chili, wine and stock, cover and bring to a simmer until the mushrooms are tender and have given up their juice.
Remove the lid and simmer the pan for 5-10 minutes to concentrate the pan juices.
Taste the pan juices-they’re delicious, and that makes this recipe a good starting point for a bowl of pasta with some fresh spring greens tossed in at the end as well as just a garnish for a plate.
The mushrooms should be gently swimming in a rich liquor, if you don’t want to drizzle their juices over something on a plate, you can concentrate this into a light sauce by simmering it for a bit longer.
Taste and adjust the seasoning for salt just before serving, adding the lemon and mint or other herbs right at the end.
Nutitrion
Serving Size: 3 oz
Calories: 167 kcal
Carbohydrates: 9 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0.5 g
Cholesterol: 30 mg
Sodium: 422 mg
Sugar: 3 g
Unsaturated Fat: 3.4 g
Reviews
Marysa on 2024-03-20 (5 stars): I love the simplicity of this recipe. Sounds so healthy and delicious, especially with so many fresh ingredients. I am not familiar with saddle mushrooms; they do remind me of portobellos.
Nancy on 2023-06-12 (5 stars): My first edible mushroom from foraging and this recipe was superb! I love the clarity and simplicity of these flavors. Thank you!
Patrick Maun on 2022-05-15 (5 stars): This is the BEST way to prepare Pheasant Back. I’ve subbed vermouth for white wine which also works wonderfully.
