INGREDIENTS:

Serves 4-6

Mushroom Stock:

2 pounds mushrooms we use cremini, pulsed In food processor (or roughly chopped)
4 quarts water
1 bay leaf
1 teaspoon black peppercorns
½ teaspoon coriander seeds
¼ teaspoon fennel seeds

Mushroom Oats:

1 teaspoon olive oil
1 shallot minced
1 clove garlic minced
75 grams steel cut oats
500 milliliters mushroom stock
2 ½ grams truffle paste
2 tablespoons Truffle Toma

Pomegranate Sauce

Yield 1/2 Cup

3 tablespoons unsalted butter
1 large shallot, minced
1 dried ancho chile, torn into big pieces, seeds and stem discarded
2 large garlic cloves, minced
4 teaspoons whole black peppercorns, coarsely crushed using the flat side of a knife
Pinch Kosher salt
1 teaspoon vegetable stock concentrate (such as Better Than Bouillon), optional
2 cups pomegranate juice

METHOD:

For Mushroom Stock:

In a medium stockpot place all ingredients and bring to a simmer. Simmer on low for 2-4 hours until reduced roughly in half. Then strain and discard solids and reduce liquid to one quart. If you over reduce just add water to make up difference. Freeze any leftovers.

For Truffled Oats:

In a medium saucepan over medium high heat add shallots and garlic, saute until translucent 2-4 minutes. Add oats and mushroom stock bring to a simmer and cook for 20 to 30 minutes uncovered or until liquid is almost absorbed. Stir in truffle paste a pinch of salt and Toma cheese.

Courtesy of Mark Caldwell, Executive Chef Davis Estates