Subj : Alt Turkey - 22
To   : All
From : Dave Drum
Date : Tue Nov 15 2022 17:04:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Stick:  A boomerang that doesn't work.
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