Roasted Mushrooms With Smoky Pomegranate Sauce Recipe (2024)

Would pomegranate molasses instead work and be less time-consuming?

Poultry seasoning is primarily a blend of sage, thyme, rosemary, and marjoram, sometimes with a touch of black pepper and nutmeg. As a vegetarian, I keep most of the individual herbs on hand, although you could also substitute with za'atar, Herbs de Provence, or any spice blend of your choice with earthy flavors.

Yes. Pomegranate molasses is essentially reduced juice. Add a small amount of liquid to make it more pourable and easier to coat the mushrooms evenly.

For Kev - Sure, vegetarians might have poultry seasoning around. It is just a savory herb blend. Come to think of it, I’ve never used it on poultry at all! Just in stuffing, etc. Like, you use chili powder for things other than chili, curry powder for things other than curries, etc.

I love the look of this recipe, but I don't think it can be made ahead -- the mushrooms would lose their crispness and that just-broiled tastiness -- and dedicating the entire oven to the broiler at the last minute, the oven that needs to be keeping stuffing and brussels sprouts hot, is not an option. It looks like a lovely recipe but not for Thanksgiving.

I didn't even make any of the rest of this recipe, only the mushrooms. I'm just commenting to say that this is the best way to roast mushrooms!

Poultry seasoning is just a name. it's a blend of herbs that can be used on many things other than poultry. No need for anger.

My mother made this for Thanksgiving (braising a day or two ahead of time and then pop in the broiler after the turkey is out) and it was so good I made it again for everyone at Christmas (braising before the rib roast went in the over and then broil while it was carved). 10/10 will make again. And again.

For my vegan friends, I followed the recipe but seasoned with a veggie seasoning and it turned out better than I’d imagined.

I can't wait to try this recipe. It features two of my favorite foods, mushrooms & pomegranate. The addition of ancho chile makes the recipe especially enticing.

Whoa! Way Too Much black pepper in the pomegranate sauce! Totally overwhelms the otherwise lovely flavor. Possibly inedible. Next time will try cutting to 1 teaspoon of peppercorns, or maybe two, as I was tempted to do. (Good reminder to go with my gut…)

This was delicious. Did not have Pomegranate juice but had Pomegranate glaze. I believe it cut down on the reduction time. Couldn’t find Ancho Chilis so I added a a couple or dashes of Cayenne and chili powder. Made my own poultry seasoning. A 1 Top of the Heap!

I made this dish with unsweetened pomegranate juice and vegan butter and it didn’t thicken well; is that because of the butter substitute or does this recipe call for sweetened pomegranate juice?

You could definitely utilize the air fryer (if you have a "boujie" one, instead of the broiler... Works great!

Absolutely save the solids strained from the sauce -- they make a lovely flavorful paste.

I have made this a few times and love the pomegranate sauce. It’s a good vegan dish and I use white miso instead of stock concentrate. I also like a variety of mushrooms. I find maitake and shiitake crisp up well.

I didn't even make any of the rest of this recipe, only the mushrooms. I'm just commenting to say that this is the best way to roast mushrooms!

My mother made this for Thanksgiving (braising a day or two ahead of time and then pop in the broiler after the turkey is out) and it was so good I made it again for everyone at Christmas (braising before the rib roast went in the over and then broil while it was carved). 10/10 will make again. And again.

This was SUPER tasty. Loved even by my non-vegetarians. I steamed them ahead of time, then a quick broil right before serving. Because they’d shrunk while steaming, I combined them on one tray to broil, so cut down on cooking time.

We loved this-- the vegan daughter was "obsessed"-- used a mix of mushrooms. Next time I will definitely use less black pepper.

Made as directed with a mix of mushrooms. Both mushrooms and sauce were delicious and a nice contrast in texture and complementary flavor to the rest of the Thanksgiving plate. I loved the steaming/broiling technique with the mushrooms so I’ll definitely try that again on other occasions.

Whoa! Way Too Much black pepper in the pomegranate sauce! Totally overwhelms the otherwise lovely flavor. Possibly inedible. Next time will try cutting to 1 teaspoon of peppercorns, or maybe two, as I was tempted to do. (Good reminder to go with my gut…)

For the do ahead question, I think it would work if you shortened the steam time by 10 minutes and then let the pans cool for ten minutes covered on the counter. You would need warm them in the microwave before roasting. As for day of, the turkey needs to rest 30 minutes before carving so you could cook them while it's resting and using the microwave on warming drawer to hold dressing, etc.

Where can I get pomegranate juice? Is it sweetened?

Can this be made ahead or started before the big day?

Why did it take 25 minutes to reduce 2 cups of pomegranate juice to 1/2 cup, not 15 minutes?