Ingredients
- 1 ½ - 2 lbs oyster and portobello mushrooms
- 1/3 cup olive oil + 2 tbs evoo
- 1 tablespoon ras el hanout
- ½ tsp ground turmeric
- 3 cloves of garlic, grated
- Salt and pepper to taste
Sauce
- 2 tablespoons pomegranate molasses
- ½ cup water
- 1 clove of garlic, grated
- 2 heaping tbs honey
- ½ tsp salt
Directions: place all the ingredients in a pot and bring to a boil. Turn down to a simmer and let simmer until the sauce has reduced to a thick syrup consistency, around 10 minutes on low.
Salad for the top
- Handful of fresh parsley
- Handful of fresh cilantro
- Handful of fresh mint leaves
- ½ a pomegranate
Directions
- Tear the oyster mushrooms into medium sized pieces. Place on a sheet tray with the portobello mushrooms and cover with 1/3 cup of extra virgin olive oil, ras el hanout, turmeric, garlic and season well with salt and pepper. Heat a non-stick pan up with 2 tablespoons of evoo and place half the mushrooms in. Cover them with a cast iron pan to press down the mushrooms and to allow them to get crispy and evenly seared. Cook on medium heat for 3 minutes and when that side is golden flip over and cook the other side until golden. Place to the side and continue with the other mushrooms.
- While the mushrooms continue to cook, make the sauce. When the mushrooms are all cooked, plate and drizzle over the sauce. Toss all the herbs with the pomegranate and place on top. Serve.