Pheasant with Leccinum au Vin

I’m a chemical engineer who enjoys experimenting with foods that I have encountered throughout my connections and experiences. My first foraging experience was with Leccinum aurantiacum, which is a mushroom commonly foraged by Eastern Europeans in the United States. L. aurantiacum have a rich and fruity flavor, but they spoil quickly and must be cooked the same day they are picked. This dish is based on coq au vin, but it is stripped down to allow the mushrooms to shine. L.