Wild Mushrooms and Fresh Pomegranate Sauce

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Pomegranate Pritkin Recipes

Wild Mushrooms and Fresh Pomegranate Sauce

Dress up your favorite seafood, poultry or game with grilled wild mushrooms drizzled with pomegranate and tangerine reduction
Course: Sauce, Vegetarian
Cuisine: American, International, Vegetarian
Yield: 4 enough sauce for 4 entrees


  • 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


  • 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.
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