Shittake Mushroom with Pomegranate Seed Bake
700g of Shiitake Mushrooms
2 onions diced
90g of seeds toasted (Our favourite is butternut squash seeds)
One pomegranates worth of seeds
75ml of pomegranate molasses (Or half measure for pomegranate juice)
100ml of low salt vegetable stock
1 teaspoon of coconut sugar
A bunch of fresh coriander chopped
One tablespoon of olive oil
One tablespoon of sea salt
Set your oven to 200c
Mix the mushrooms, onion, olive oil and a dash of salt/pepper in a roasting tin and roast for twenty minutes.
Separately mix the pomegranate molasses, seeds, vegetable stock and coconut sugar. Following the twenty minutes, stir mixture through the mushrooms and return to over for 25 minutes.
Remove from oven and scatter the coriander over the top, serving with rice or cous-cous.