Roasted Ulu + Mushrooms
Recipe makes 6 to 8 side portions
Ingredients + Cooking
1 ½ pounds Fresh Cut, Mature (firm texture) Ulu,
skin and stem removed, quarter the fruit & cut out the seed
then cut the remaining fruit into ½ inch pieces
1 Sweet Onion, thinly sliced
1# Mushrooms (Oyster, Lions Mane, Shiitake or Cremini are ideal), tough stems discarded
2 Tb. Grapeseed or Avocado Seed Oil
2 Tb. Coconut Oil
1 tsp. Sea Salt
1 tsp. Ground Pepper
Fresh Herbs + Smoked Sea Salt for garnish
Preheat the oven to 400F convection. Selecting the Convection Roast option on the oven will provide a more evenly browned final product. Regular Convection Bake will work just fine too. If your oven does not have a convection setting then increase the temperature to 425F. Arrange two oven racks so there is plenty of air space between them. Place two sheet pans in the oven to preheat.
Place each the ulu and onion in their own large bowl. Place the mushrooms into another large bowl. Mix the oils together, then pour about 1/3 of the mixture on the mushrooms and the rest onto the ulu. Due to it’s drier texture the ulu needs more oil. Sprinkle the salt and pepper evenly between both bowls; toss to coat the ulu and mushrooms evenly.
Open the oven and remove one of the preheated pans. Pour the ulu onto one of the pans and the mushrooms onto the other, spread out into an even layer; return the pans to the oven.
Roast both items until tender and edges are starting to brown and crisp. The ulu will take about 10 to 15 minutes to cook through. The mushrooms will take less time most likely, so start with 8 minutes and add more time as needed. Once all items are tender when tested with a fork remove the pans from the oven and transfer to one large serving dish. Garnish with fresh herbs and smoked salt.