Portabella Mushrooms with Pheasant
• 1 pkg. sliced Portabella mushrooms
Watch Mark Thomas prepare this savory Pheasant dish. • 2 boned pheasant breasts • 2 oz. olive oil • 3 oz. dry sherry wine • 1 slice Prosciutto ham cut in small pieces • 1 clove minced garlic • 1 pinch pepper • 1 pinch oregano • 1 pinch garlic powder • 1 Tbsp. butter (optional) • 2 slices mozzarella cheese (or crumbled equivalent) Directions
Cut pheasant into finger sized pieces and saute in olive oil and garlic. Add wine, mushrooms, Prosciutto ham, and spices. Cook until pheasant and mushrooms are tender. Add butter. Melt mozzarella cheese over top and simmer until it mixes with pheasant and mushrooms.
Serves two to three.
Courtesy of Ravenwood Lodge Topeka, Kansas