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Pheasant with Pearl Barley, Mushrooms, and Tarragon

This simmered dish pairs pheasant breast fillet with pearl barley, chestnut mushrooms, sliced and tarragon, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety High protein
300 kcal 2000 kcal
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Estimated macros per portion

54 g Protein
61 g Carbohydrates
21 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 158g pheasant breast fillet 210 kcal
  • 61g pearl barley (dry) 216 kcal
  • 149g chestnut mushrooms, sliced 33 kcal
  • 53g shallot, finely chopped 38 kcal
  • 158g chicken stock 9 kcal
  • 9g Dijon mustard 6 kcal
  • 4g tarragon, chopped 11 kcal
  • 9g butter 65 kcal
  • 7g olive oil 62 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. pearl barley (dry)
    Bring a small pan of water to a boil. Add the pearl barley and simmer for 25-30 minutes until tender; drain well.
  2. pearl barley (dry)chestnut mushroomsshallot
    While the barley cooks, slice the mushrooms and finely chop the shallot.
  3. chestnut mushroomsshallotbutterolive oil
    Heat the butter and olive oil in a frying pan over medium heat. Add shallot and cook 2 minutes, then add mushrooms and cook 5-6 minutes until browned.
  4. pheasant breast filletchestnut mushrooms
    Season the pheasant. Push the mushrooms to one side, add the pheasant breast and sear 3-4 minutes per side until cooked through (or to your preference).
  5. pearl barley (dry)chicken stockDijon mustardtarragonsaltblack pepper
    Stir the cooked barley into the pan with the stock, Dijon mustard, and tarragon. Simmer 2-3 minutes until glossy. Taste and season with salt and black pepper.
  6. pheasant breast filletpearl barley (dry)chestnut mushrooms
    Slice the pheasant and serve over the creamy barley and mushrooms.

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