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Spicy Vegan Jerk Mushrooms with Creamy Coconut rice

Spicy Vegan Jerk Mushrooms with Creamy Coconut Rice

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Caribbean
Servings 4

Equipment

  • Mixing bowl For marinating the mushrooms. A medium-sized glass bowl works best.
  • Cast-iron skillet or nonstick pan To sear the mushrooms and get that beautiful char.
  • Medium Saucepan with Lid For cooking the coconut rice evenly.
  • Wooden Spoon or Spatula For stirring the rice and mushrooms.
  • Chef’s knife and cutting board To chop aromatics and mushrooms. A sharp knife makes a big difference.
  • Grater or microplane For the ginger. If you don’t have one, finely mincing works too.
  • Tongs To flip mushrooms easily during cooking.

Ingredients
  

For the Jerk Mushrooms

  • 1 lb oyster mushrooms preferably king oyster mushrooms, torn into thick strips
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 2 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 2 tsp allspice
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 –2 Scotch bonnet peppers finely chopped (adjust for heat preference)
  • 3 sprigs fresh thyme or 1 tsp dried thyme
  • Salt and black pepper to taste

For the Coconut Rice

  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 1 scallion finely chopped
  • 1 tbsp shredded coconut optional, for garnish

Instructions
 

Prepare the Jerk Marinade

  1. In a large mixing bowl, combine soy sauce, olive oil, lime juice, apple cider vinegar, brown sugar, minced garlic, grated ginger, allspice, smoked paprika, cinnamon, nutmeg, chopped Scotch bonnet peppers, thyme, salt, and pepper. Mix well until it becomes a dark, thick paste.
  2. This marinade is inspired by traditional Jamaican jerk flavors used in jerk chicken meals and jerk meatballs recipes—but it's tailored to coat mushrooms perfectly.

Marinate the Mushrooms

  1. Clean the oyster mushrooms with a damp paper towel, then tear them into long, thick strips. Toss them into the bowl and massage the marinade into the mushrooms so that every nook and cranny gets covered. Let them marinate for at least 15 minutes at room temperature—or up to overnight in the fridge for maximum flavor.
  2. If you're familiar with any jerk tofu or jerk oyster mushroom recipes, you'll appreciate how well mushrooms soak in bold spices.

Cook the Coconut Rice

  1. While the mushrooms marinate, start your coconut rice. In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and the liquid is absorbed.
  2. Turn off the heat, let it sit (covered) for 5 minutes, then fluff with a fork and mix in chopped scallions. Add a sprinkle of shredded coconut on top for texture and an extra tropical note.

Sear the Mushrooms

  1. Heat your cast iron skillet or nonstick pan over medium-high heat. Once hot, add the marinated mushrooms in a single layer. Cook for 4–5 minutes per side or until they’re caramelized, lightly charred, and crisp on the edges.
  2. Don't overcrowd the pan—cook in batches if necessary. You want that smoky, slightly burnt edge that makes jerk mushrooms irresistibly delicious. If you've ever tried a jerk mushrooms recipe vegan-style before and found it lacking texture, this method solves that.

Plate and Serve

  1. Spoon a generous helping of coconut rice onto a plate or shallow bowl. Top with a heap of sizzling jerk mushrooms. Garnish with more scallions, a squeeze of lime, and maybe even a drizzle of vegan mushroom gravy for a richer twist.
  2. Now take a bite. The creamy rice cools down the fiery mushrooms just enough to keep you going back for more.