Jamaican Jerk Mushrooms
These Jamaican jerk mushrooms are bursting with flavor and the absolute perfect "meaty" alternative to jerk chicken with authentic flavor, ready in under 20 minutes!
Equipment
- Vegetable Peeler
- Kebab Sticks
Ingredients
- 7 Baby Bella Mushrooms
- 3 King Trumpet Mushrooms
- 2 Tablespoons Ketchup
- 1 Tablespoon BBQ Sauce
- 2.5-3 Teaspoons Jerk Marinade
- 1 Teaspoon Olive Oil
- 1 Teaspoon Oil
Instructions
- Slice the baby Bella mushrooms very thin. Cut off the tops of the king trumpet mushroom. Now, using a vegetable peeler, peel small strips of the king trumpet mushroom. This allows the mushroom to cook quickly and have a very "meaty" texture. (If you don't have access to king trumpet mushroom or oyster, although they are preferred, you cn just double the amount of baby Bella mushrooms).
- Stack the mushrooms onto each kebab stick, alternating between each variety. When stacking the oyster mushrooms, make sure to fold them before placing on the stick.Heat a large pan with oil (medium heat) and place the mushroom sticks into the pan. Place a smaller pot cover DIRECTLY onto the mushrooms (not covering the pot, only covering the mushrooms!) This will allow water to be drawn out of the mushrooms and for a beautiful char to form. You may have to reapply oil if they're not cooking quickly or the pan is blackening. Spray oil works best for this.
- While the mushrooms are searing, grab a small bowl and combine the jerk marinade, ketchup, and bbq sauce and mix. Once the mushrooms have browned (in about 3-5 minutes, flip to the other side and brush the sauce onto the mushrooms.
- The mushrooms are ready once you can see a nice char and the sauce has almost caramelised on the shrooms. Serve alongside rice and peas, or enjoy by itself!