Posts tagged mushrooms

roasted pheasant and wild mushroom bread pudding

Okay, so, I didn’t make this tonight (or even this week), and I forgot to take shots of it.  But, in the interest of pheasant starting with “p” (yes, dear readers, there is a theme to this week, albeit accidental) and clearing out my draft posts pile, here is a rich, delicious post to add to your occasional repertoire.

I think I made this for a special occasion, but at the moment, I don’t remember what.  Perhaps it was to celebrate moving into our new house, or perhaps it was to celebrate the fact that I could still buy pheasant at the market.  Who knows?  The important thing is that I apparently love pheasant.  Pheasant is what chicken should taste like.  It’s chicken-like, but with this extra-rich, sort of gamey flavor to it that just elevates it to poultry heaven.  The bread pudding is good, too – I had leftovers for breakfast with a poached egg on top.

Roasted Pheasant and Wild Mushroom Bread Pudding (4 servings.. at least)


For the Pheasant:

  • 8 c. water
  • 1/2 c. salt
  • 1/2 c. brown sugar
  • 1/2 c. maple syrup
  • 1 onion, chopped
  • 4 cloves garlic, smashed
  • 1/2 tsp. whole cloves
  • 1/2 tsp. whole allspice
  • 1/2 tsp. white peppercorns
  • 1/4 tsp. red pepper flakes
  • 1 pheasant
  • 2 c. chicken broth

For the Bread Pudding:

  • 4 c. rosemary-garlic bread, or french/italian-style loaf (about 7.5 oz.)
  • 1 1/2 c. wild mushrooms, chopped roughly
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 c. rice milk
  • 1/2 c. half-and-half
  • 4 eggs


  1. Heat water and all ingredients except pheasant and chicken broth in a saucepan until brown sugar has dissolved.  Cool to room temperature, and submerge the pheasant in the brine.  Cover and refrigerate overnight.
  2. Melt butter in a saute pan over medium heat.  Cook onion and garlic several minutes, or until softened.  Add mushrooms, and cook until they have exuded their juices.  Increase heat and boil until mixture is nearly dry.  Let cool until room temperature.
  3. In a small bowl, whisk together rice milk, half-and-half, and eggs.
  4. In a medium bowl, combine bread, mushroom mixture, and rice milk mixture.  Spread in a medium roasting pan, cover, and refrigerate overnight.
  5. Preheat oven to 425.  Place a roasting rack on top of the bread pudding mixture.  Dry the pheasant, place on roasting rack, and apply butter or olive oil to the entire bird.  Season liberally with salt and pepper.  If desired, stuff the cavity with onion, apple or lemon, and fresh herbs.
  6. Roast for 15 minutes, and then reduce oven to 325.  Roast another 30-45 minutes, or until internal temperature of the bird reaches 155.  Occasionally baste with chicken broth.
  7. Remove from oven and cover the pheasant loosely with foil.  Rest for 15 minutes before slicing.  Serve with bread pudding.

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Browned Butter Mushroom Cream Pasta

No photo tonight – too lazy – but I thought, why deprive people of a perfectly delicious recipe just because my camera is in another room?

This is a dish you might best make when you have a few tablespoons of leftover cream from some other recipe.  I would bet that most people have all of the other ingredients in their pantry (sans, perhaps, the mushrooms, which are all too easy to pick up).

Browned Butter Mushroom Cream Pasta (serves 4 as a primi or first course, or 2 for dinner)


  • 4-8 oz. pasta (depends on how much you like for a serving size)
  • 2 tbsp. butter
  • 4 cloves garlic, minced
  • pinch red pepper flakes
  • 8 oz. mushrooms, sliced
  • 1/4 c. heavy cream
  • 1 tbsp. finely chopped Italian parsley
  • freshly grated parmesan, optional (we thought it didn’t need it)


  1. Bring a pot of water to boil, salt generously, and add pasta.  Cook according to box directions, until just al dente.
  2. Meanwhile, melt butter in a skillet over medium heat.  Swirl gently, cooking until it just begins to brown.  Add garlic and red pepper flakes.  Cook a minute or so, until fragrant.
  3. Add mushrooms.  Season with salt and pepper and cook until mushrooms have softened.
  4. When pasta is done, drain, reserving 1/2 c. cooking liquid.  Add pasta to mushrooms in pan with cooking liquid, and cook, simmering rapidly, until liquid has reached desired consistency.
  5. Add cream and simmer another minute or so, until to desired consistency.  Taste for seasoning.  Stir in parsley.

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