Pheasant back mushrooms with white wine

Pheasant back mushrooms are a variety of fungus found in the wild , and they add a unique flavor to any dish you make.

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dinner

Cuisine: American

Keyword: Pheasant back mushrooms with white wine

Servings:

Calories: 244kcal

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 other fresh herbs basil, oregano, wild oregano, or ramp leaves

Sweat the garlic and butter on medium-low for two to three minutes without letting the garlic turn color in a 10-inch saute pan or small saucepan.
When the mushrooms are ready and have released their juice, add the sliced mushrooms, a pinch of chile, wine, and stock. Cover the pan and simmer for a while.
To concentrate the pan juices, remove the lid and boil the pan for 5 to 10 minutes.
This dish is a terrific beginning point for a bowl of spaghetti with some fresh spring greens mixed in at the end as well as just a garnish for a plate because the pan juices are great.
If you don't want to sprinkle the mushrooms' fluids over food on a plate, you may concentrate this rich liquid into a thin sauce by cooking the mushrooms in it for a little while longer.
Just before serving, taste the dish and make any necessary salt adjustments. Add the lemon and any additional herbs, such as mint, at the very last.

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