Jerk-Seasoned Oyster Mushrooms
Pair this plant-based main with cabbage slaw, fried plantains, and coconut rice.
Ingredients
Mushrooms
- 12 oz. fresh oyster mushrooms (or 1½ oz. dried)
- 2 tbs. neutral oil
- 2 tsp. jerk seasoning
(If you’re using dried mushrooms, soak them in 2 cups warm water for 30 minutes. Remove the mushrooms from the broth, rinse, and pat dry. Strain the broth and save it for future use.)
Jerk Seasoning
- ½ tbs. onion powder
- 2 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. dried thyme
- ½ tsp. cayenne pepper
- ½ tsp. raw sugar
- ½ tsp. paprika
- ¼ tsp. ground allspice
- ¼ tsp. red-pepper flakes
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
Cabbage Slaw
- ¼ medium green cabbage, shredded (about 3 cups)
- ½ cup full-fat plain Greek yogurt
- 2 tbs. white-wine vinegar
- 1 tsp. honey
- ½ tsp. sea salt
Coconut Rice
- 1 green onion, sliced
- 1 15-oz. can full-fat coconut milk
- ⅓ cup water
- 1 tbs. coconut oil
- ½ tsp. sea salt
- 1 cup jasmine rice
Fried Plantains
- 2 tbs. neutral oil
- 3 ripe plantains, peeled and cut into 1 in. pieces
- ¼ tsp. sea salt
Directions
Prepare the seasoning:
STEP 1
Combine all the ingredients for the jerk seasoning and set aside.
Prepare the slaw:
STEP 1
In a large mixing bowl, toss the cabbage, yogurt, vinegar, honey, and salt. Set aside to marinate while preparing the remaining components.
Prepare the coconut rice:
STEP 1
Add the green onion, coconut milk, water, coconut oil, and sea salt to a small pot with a lid.
STEP 2
Bring to a gentle boil over medium-high heat, then stir in the rice, reduce the heat to low, and cover.
STEP 3
Cook for 20 minutes, or until the rice is tender and the liquid is fully absorbed.
STEP 4
Fluff the cooked rice with a fork.
While the rice is cooking, prepare the mushrooms:
STEP 1
Preheat a large skillet over medium heat and add the neutral oil.
STEP 2
Add the mushrooms and sprinkle with 2 teaspoons of the jerk seasoning. Stir to combine and cook until the mushrooms are browned, about six to eight minutes.
STEP 3
Transfer the mushrooms to a bowl and place the skillet back over medium-high heat.
Prepare the plantains:
STEP 1
Line a large plate with a paper towel(s). Add the oil to the pan.
STEP 2
Place the plantains in the pan cut-side down in a single layer.
STEP 3
Fry until golden, about three minutes per side.
STEP 4
Remove from the pan and place on the prepared plate to absorb excess oil. Sprinkle with salt.
STEP 5
Portion the rice, mushrooms, slaw, and plantains into four bowls and serve.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
Thoughts to share?
Maddie Augustin is a Minneapolis-based recipe developer.
ADVERTISEMENT
More Like This
Kung Pao Wild Rice Salad
This savory salad is dressed with a kung pao sauce made with tamari, chili-garlic sauce, white miso paste, apple-cider vinegar, and lots of fresh garlic and ginger.
Jerk Eggplant Skewers With Mango Chutney
These vegan skewers are marinated in a sweet and spicy sauce and paired with a homemade mango chutney.
Wild-Mushroom Risotto
Risotto intimidates many home cooks, but using a pressure cooker eliminates all that endless stirring. Try this recipe with your favorite veggies, herbs, and meat or seafood.
This Post Has 0 Comments