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. 

Ele Baldwin