Jamaican Jerk Mushrooms

Jerk is a style of cooking native to Jamaica.

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican Jerk Spice.

The smokey taste of jerked meat is achieved using various cooking methods, including modern wood burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce is allspice and scotch bonnet peppers.

Since most of us aren’t going to marinate our mushrooms over night in scotch bonnet peppers and then slow-cook it over long stacks of wood, I’m going to share this simplified way of making delicious jerk the vegan way.

Ingredients:

2 tablespoons coconut oil

1 tablespoon jerk seasoning (walkerswood brand)

1 1/2 pounds mushrooms combination oyster mushrooms and king oyster mushrooms (cut up)

1 tablespoon grapeseed oil

1 small carrot chopped

1/2 yellow onion chopped

1 small red potato chopped

1/2 tablespoon garlic powder

2 tablespoon chicken less seasoning

1/2 cup vegetable broth

1/2 cup coconut milk

Marinade:

In a large bowl add coconut oil, jerk seasoning and mushrooms. Marinade for at least 2 hours.

In a cast iron dutch oven skillet, add grapeseed oil and the mushrooms allow to cook for 5 minutes on medium heat. Now add the carrots, onion, potatoes, garlic powder, and chicken less seasoning. Allow to cook for 5 minutes. Now add the vegetable broth and coconut milk. Combine all ingredients, continue cooking until carrots and potato are tender.

This dish is delicious with steamed white rice, however you can combine it with other sides such as potatoes, boiled green bananas or even sweet fried plantains.