Ease of Preparation: Easy
Yield: Serves 3 as a light
Ingredients:
Jerk Mushrooms:
- 1 pound (454 g) large shiitakes, stems removed
- 1 tablespoon (15 ml) grated ginger
- 1 cup (240 ml) chopped scallions
- 1 Scotch bonnet chili
- 2 tablespoons (30 ml) thyme leaves, plus additional sprigs, for grilling
- 2 teaspoons (10 ml) ground pimento (allspice)
- 3 tablespoons (30 ml) soy sauce
- 3 tablespoons (45 ml) rum
- 3 tablespoon (15 ml) white vinegar
- 2 tablespoons (30 ml) brown sugar
- 5 garlic cloves
- 1 small red onion, chopped
- Salt and pepper
Coconut Rice:
- 1 cup (240 ml) coconut milk
- 1 ¼ cup (300 ml) water
- 2 cups (470 ml) basmati rice
- Salt
Mango Garnish:
- 1 mango, cubed
- ½ bunch scallions, greens only, finely sliced
- 1 lime, juice
Method:
For the Jerk Shiitakes:
In a food processor, combine ginger, scallion, Scotch bonnet, thyme, allspice, soy sauce, rum, salt, vinegar, brown sugar, garlic, and onion season with salt and process until smooth.
Combine the shiitakes with the jerk paste and marinate for 1 hour.
For the Coconut Rice:
Bring the coconut milk and water to a boil with a pinch of salt.
Add the rice and stir. Cover, reduce heat to lowest setting, and steam for 10-12 minutes.
Leaving covered, remove from heat and let steam for an additional 10-15 minutes to finish cooking. Keep warm.
For the Mango Garnish:
Combine the cubed mango, scallion greens, and lime juice. Set aside.
To Finish:
Preheat grill to high heat and oil the grates.
Lay over sprigs of thyme for flavor, then grill shiitakes directly over the smoldering sprigs. Continue to grill, flipping once, for 4-5 minutes, until shiitakes are cooked through and well charred. Brush with additional marinade if desired. Discard the thyme sprigs.
Serve immediately with the Coconut Rice and Mango Garnish.