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

Title: Roasted Mushrooms With Smoky Pomegranate Sauce
Categories: Mushrooms, Vegetables, Herbs, Fruits, Chiles
Yield: 6 Servings

MMMMM-------------------------MUSHROOMS------------------------------
1/4 ts Poultry seasoning
1/4 ts Granulated onion
1 ts Salt
1 ts Black pepper
4 tb Extra-virgin olive oil;
- more for brushing
3 lb Oyster mushrooms;
- torn in small clusters
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 cl Garlic; minced
4 ts Whole black peppercorns;
- coarse crushed using the
- flat side of a knife
Salt
1 ts Vegetable stock concentrate
- (optional)
2 c Pomegranate juice

Set the oven @ 425?F/218?C and set a rack closest to the
broiler.

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 tb 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.

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 ts 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 lb 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.

Recipe by Alexa Weibel

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

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