White Wine Pheasant Backs

Name: White Wine Pheasant Backs
Total time: 25 min
Yield: 2
Ingredients: 1 large clove garlic; 8 kg tender edge of dryad saddle mushrooms; tiny pinch of red pepper flakes; dash of fresh lemon; 10 roughly fresh mint leaves or other fresh herb; 2 Tbsp unsalted butter; 1/4 c dry white wine; 1/4 tsp salt; 1/4 c vegetable broth

25 mins

Total time

2

Serving

9

Ingredients

Enable cook mode

Ingredients

large clove garlic

kgtender edge of dryad saddle mushrooms

tiny pinch of red pepper flakes

dash of fresh lemon

roughly fresh mint leaves or other fresh herb

Tbspunsalted butter

¹⁄₄

cdry white wine

¹⁄₄

tspsalt

¹⁄₄

cvegetable broth

Directions

Step 1

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.

Step 2

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.

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