MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Mushrooms w/Smoky Pomegranate Sauce
Categories: Mushrooms, Vegetables, Herbs, Fruits, Chilies
Yield: 4 servings

MMMMM-------------------------MUSHROOMS------------------------------
1/4 ts Poultry seasoning
1/4 ts Granulated onion
1 ts (ea)salt & black pepper
4 tb Extra-virgin olive oil; more
- for brushing
3 lb Oyster mushrooms; torn in
- small clusters (see Tip)
6 sm Fresh rosemary sprigs

MMMMM---------------------POMEGRANATE SAUCE--------------------------
3 tb Unsalted butter
1 lg Shallot; minced
1 Dried ancho chile; in big
- pieces, seeded, stemmed
2 lg Garlic cloves; minced
4 ts Whole black peppercorns;
- coarse crushed using the
- flat side of a knife
Salt
1 ts Vegetable stock concentrate;
- opt
2 c Pomegranate juice

Set the oven @ 425ºF/218ºC and set a rack closest to the
broiler.

PREPARE THE MUSHROOMS: In a small bowl, stir together
the poultry seasoning, granulated onion, salt and
pepper. Lightly brush 2 large sheet pans with olive oil
to coat. Divide the mushrooms among sheet pans. Drizzle
each batch with 2 tablespoons olive oil, then gently
toss to coat. Sprinkle the mushrooms evenly with the
spice blend and toss to coat again. Tuck the rosemary
sprigs among the mushrooms, wrap tightly with aluminum
foil and set both sheet pans in the oven to tenderize
the mushrooms, about 25 minutes.

While the mushrooms steam, prepare the pomegranate
sauce: In a medium saucepan, heat the butter over medium
until melted. Stir in the shallot, chile, garlic and
peppercorns. Season with 1/4 teaspoon salt and cook,
stirring frequently, until fragrant and softened, about
5 minutes. Stir in the stock concentrate (if using),
then pour in the pomegranate juice and cook over
medium-high, whisking occasionally, until the liquid is
the consistency of maple syrup and thick enough to coat
a spoon, 15 to 20 minutes. Strain through a fine-mesh
sieve, pushing on the solids to extract any liquid. You
should have about 1/2 cup sauce, which will keep,
refrigerated, for up to 2 days.

After the mushrooms have steamed, heat the broiler to
high. Pull the mushrooms from the oven and remove the
foil. Working with 1 sheet pan at a time, return the
mushrooms to the rack nearest the broiler and cook,
uncovered, until browned and caramelized at the edges, 4
to 6 minutes.

Discard rosemary and season mushrooms to taste. Arrange
the mushrooms on a serving platter. Drizzle lightly with
pomegranate sauce, passing the remaining sauce at the
table.

TIP: You also can use a mix of mushrooms that total 3
pounds and are prepared so they’re all about the same
size. If using fresh shiitakes, stem and halve them. If
using creminis, trim and quarter them.

By: Alexa Weibel

Yield: 6 TO 8 servings

RECIPE FROM: https://cooking.nytimes.com

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