Pheasant Back Mushroom Recipe

Pheasant Back mushrooms are super easy to make and the mushrooms sauce which we get in the end is extremely yummy that I can never get over its awesome flavor.

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The flavor of the garlic, vegetable broth, and then lemon added to the mushrooms makes it a classic dish to be served as a side with all the major main dishes. You can even use it as a topping or a dressing in different recipes.

The Pheasant Back Mushrooms soup recipe has been trendy and I just had to try it as I can never let go of such precious recipes in waste. The only major step in this recipe is to get the exact consistency of the sauce.

Frying up the Garlic

Fry the garlic in the melted butter and make sure it changes sit color into a golden brown fried color. This really smells good and then you can add the rest of the ingredients into it for making the yummiest mushrooms ever.

Pouring the vegetable stick

The addition of vegetable stock in the mixture is my favorite step of the entire recipe as it instantly makes the mixture aromatic and more appetizing.

Simmering the Ingredients

Then the rest of the seasonings including the salt, the pepper flakes, and the wine are added to the broth and simmered together until yummiest.

The mixture is thickened with time because of the simmering but make sure to do this simmering at lowered heat.

Drizzling the mushroom sauce

The mushroom sauce can be added to pasta or can be drizzled over your main course like boiled rice. The Pheasant back mushrooms are used as a seasoning sauce in the gravies and I love to add mushrooms the decision never goes wrong every time I decided to add it to my recipe. Merging the recipes and the dishes is my favorite thing to do.

INGREDIENTS

1/4 tablespoon salt
1/4 cup dry white wine
1 large minced clove garlic
10 fresh mint leaves
A pinch of red pepper flakes
Dash of fresh lemon to taste
2 tablespoons unsalted butter
8 oz tender edges of dryad saddle mushrooms
1/4 cup vegetable broth

Method to make the yummy Pheasant Back Mushroom

Take a saucepan that is of small size and then brings the butter and melts this butter in the pan at medium heat.
In the melted butter, bring the minced garlic and stir-fry it in this melted butter. Once the garlic is stir-fried enough, then you will get a good aroma of it and proceed to the next step.
Bring the mushrooms, slice these mushrooms and after slicing add them to the pan with the butter and garlic in it.
Bring the chili, sprinkle it on the mixture, and pour some wine into it if using as this is optional.
Then use the lid of the pan to cover the top of the pan and then you must simmer the sliced mushrooms in this pan. Cook them while stirring and with time they will be tenderized enough.
They will also release their juice when you simmer it for more than 7-8 minutes.
Now that the juices get a little thickened the mushrooms also get delicious when simmered with the juices.
The pan juices are thickened enough and are the reason why these back mushrooms are super delicious.
Make sure to adjust the consistency of the juices as you adjust them according to your need. It can also be liquid enough so that the mushrooms can also float in the sauce.
Once you have adjusted the consistency, then move to the next step as your mushrooms are cooked, take them out of the pan and pour them into the serving bowl.
The juices can also be drizzled directly at the top of your dishes as a topping even along with the mushrooms.
Just before serving the Pheasant Back mushroom, sprinkle the herbs over it or add the crushed mint leaves.
Also, adjust the seasoning like salt in the end according to your taste.

Conclusion

My mother used to make the mushrooms with an old recipe. We use to like those mushrooms made by her recipe until the day I got introduced to this pheasant back mushroom recipe at a famous restaurant. Then I tried this out at home and everyone admired the efforts that I put into this one.

The recipe is so effortless and quick then the one my mother used to follow so now I have adopted this one as my permanent mushroom recipe and no one objects to it as everyone loves the flavor, the aroma, and everything about this mushroom dish.

FAQs?

With which dishes do we serve the Pheasant Back Mushroom?

These are drizzled over my man courses and appetizers. These sauce mushrooms are added to pasta, in the gravy, and even in rice dishes. It makes everything double times yummier.

Can we add chicken broth to the mushrooms?

Yes, you can add chicken broth to this mushroom recipe but I always like the vegetable broth in the mushrooms so I added this one to have a vegetable aroma and flavor in the sauce of the mushrooms.

Do we use melted butter for this recipe?

We usually do not use melted butter but it’s up to your choice if you like to use the melted one or a butter cube which is then added to the saucepan so that they will get melted.

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