Jerk Skwered Oyster Mushrooms

Ingredients

For the skewers:

• 600g oyster mushrooms

• 4 tbsp Ama’s Jerk Marinade

• 4 tbsp Ama’s Sticky Miso Jerk

• 1 tbsp Olive oil (or any good frying oil)

For the plantain:

• 2 ripe plantains, peeled & sliced

• 200ml oil for frying

• Pinch of salt

For the rice & peas:

• 1 measured cup (210g) long grain rice (washed)

• 1 x 400g tin gungo peas (drained & rinsed)

• 2 garlic cloves, crushed

• 2 spring onions, finely chopped

• ½ tsp ground allspice

• 2 sprigs of fresh thyme

• 1 scotch bonnet (whole, sliced)

• 250ml full-fat coconut milk

• 250ml water

• 1 tbsp vegan butter (or regular, your call)

• 1 lime

• Handful of fresh herbs like coriander

• Salt to taste

Serves:  4

Method: 

Jerk Oyster Mushroom Skewers

1. Toss mushrooms in Ama’s Jerk Marinade until fully coated. If you’ve got time, let them sit and soak up the flavours.

2. Thread them onto skewers. If some are chunky, fold them over to give more surface area for that char.

3. Heat a griddle or non-stick pan with a little oil over medium-high. Lay the skewers down and let them sizzle - turn every few minutes until all sides are golden and slightly crisp at the edges.

4. Once they’re glowing, brush over Ama’s Sticky Miso Jerk, saving a little extra to drizzle at the end.

The plantain

5. Fry sliced plantain in hot oil until golden and caramelised. Drain on a paper towel. Sprinkle with a little salt while still hot.

Rice & Gungo peas

6. In a saucepan, melt your butter. Add spring onions, allspice and garlic, sauté till fragrant. Stir in the washed rice, drained gungo peas, coconut milk, water, thyme, salt, and scotch bonnet.

7. Bring it to a boil, then cover and reduce to the lowest heat. Let it steam gently for 10 minutes - don’t lift the lid!

8. After 10 mins, remove from heat and fluff with a fork.

To serve

9. Plate up the rice, stack your golden skewers, add those plantains, and finish with a final drizzle of sticky miso jerk. Serve with lime wedges and fresh herbs or fresh coleslaw.