Pheasant breast with cauliflower fungus

Pheasant breast with cauliflower fungus

Complete Mushroom Book
Alastair Hendy

I dedicate this recipe to His Royal Highness the Prince of Wales, because he once told me about his pleasure at having found this mushroom all by himself in the Balmoral woods. He was very impressed by the magnitude of the fungus, which, when weighed, was a couple of kilos. I don’t know how the chefs of the royal household prepared it, but they must have done a good job for the Prince to mention it and to like it so much. I once saw a similar mushroom, dried, in a Chinese shop. You may be tempted by necessity to use it instead of the cauliflower fungus.


Quantity Ingredient
500g cauliflower fungus
4 large pheasant breasts
plain flour
8 tablespoons olive oil
40g butter
1 onion, chopped lengthways into 6
4 bay leaves
1 sprig rosemary
10 juniper berries
500g blueberries
100ml dry white wine
6 sun-dried tomatoes, cubed
nutmeg, freshly grated
salt, to taste
pepper, to taste


  1. Cut the fungus into chunks the size of an apricot.
  2. Dust the pheasant breasts with flour. Heat the oil and butter in a pan, then brown the pheasant breasts on each side in the mixture for 2–3 minutes, depending on thickness. Add the onion, bay leaves, rosemary, juniper berries and blueberries. Stir-fry for 5 minutes, then add the wine and tomatoes, and cook to evaporate the alcohol. Mix well, then add the fungus chunks, which will take a further 7–10 minutes to cook. Add salt and pepper and a dash of nutmeg to taste.
  3. Serve with a very buttery potato purée or with roast potatoes.
wild food
Complete Mushroom Book
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