|Wild Mushroom Fresh Spring Rolls|
Sautéed Pheasantback Mushroom
Recipe by Mara Welton of Half Pint Farm
1 or 2 Medium (hand-sized) Pheasantbacks
Salt and Pepper
Optional: Chopped Garlic and/or *White Wine
After cleaning and peeling mushroom(s), set a sauté pan over medium heat.
Add olive oil and a pat or two of butter to coat the surface.
Add prepared mushroom pieces; cook until they start to sizzle.
If desired, add garlic, salt and pepper.
Continue to sauté until beautifully browned.
Transfer to drain on paper towels.
Use in stir-fries, pizza, or in fresh spring rolls.
* You may add a splash of wine at any time. Wine, garlic & mushrooms are a classic pairing.