How To Cook Pheasant Back Mushrooms
How To Cook Pheasant Back Mushrooms. Heat a pan (i prefer cast iron) on. Don't overcrowd them, as the oil temperature will drop and the pieces will end up soggy.
It's best to harvest the pheasant tail when it's young, as they tend to get tough when they age.
If necessary, use a damp cloth to get stubborn dirt off. Drain on paper towels and serve hot. Pheasant, garlic powder, cream, sweet paprika, campbell's cream of mushroom soup and 1 more. Slice mushrooms into 1/4 inch (6 mm) thick pieces.