Wild Mushrooms and Fresh Pomegranate Sauce
Wild Mushrooms and Fresh Pomegranate Sauce
Dress up your favorite seafood, poultry or game with grilled wild mushrooms drizzled with pomegranate and tangerine reduction
Yield: 4 enough sauce for 4 entrees
Materials
- 1/2 cup pomegranate (fresh, seeds and juice)
- 1/2 cup tangerine segments (skins removed)
- 2 tablespoons apple juice concentrate
- 1 pound wild mashrooms (assorted ) cleaned and rough-chopped
- 1 teaspoon garlic (fresh) chopped
- 1 teaspoon dill (fresh) chopped
- 1 tablespoon canola oil
Instructions
- In a small saucepan, combine pomegranate seeds and juice, tangerine segments, and apple juice concentrate. Simmer over a medium flame until liquid begins to thicken, about 10 minutes. Remove and strain to remove seeds. Keep at room temperature.
- In a large bowl, toss mushrooms with garlic, dill, and canola oil. Using a hot flat top grill, grill mushroom mixture quickly in the oven (mushrooms should be crispy).
- In the center of each dinner plate, place one-quarter of the mushroom mixture. Top with your favorite seafood, poultry or game, then drizzle with the pomegranate reduction. Serve with vegetables and either potatoes or a whole grain such as farro.