Tag: mushrooms

London Loy’s Jerk Mushrooms

London Loy is a Dutch chef who helped put street food on the map here. These days he’s best known for being one of the chef’s working bringing flavor to the masses (and we need it) on Dutch day-time TV show Koffietijd as well as being the personal chef for kickboxing legend Rico Verhoeven.

Mix it up

I bought his book Mijn Recepten (‘My Recipes’) last year because I really like his style. London has a Surinamese background and a really exciting way of bringing together the flavors of Suriname (which are already quite extensive) with other classics from around the world.

London Loy's cookbook Mijn Recepten with a Enid Coleslaw doll from Ghostworld.

Think bakkeljauw (dried and salted cod) brandade, spicy pesto made with Madame Jeannette (similar to Scotch bonnet) chilies and suviche (a Surinamese take on ceviche). If you’ve been following me for a while you’ll know that’s that is entirely in my weelhouse of flavors. Except I grew up with Indonesian, Indisch and Chinese food and use those influences in ehr… I guess everything I do.

Other than that Mijn Recepten is wonderfully to the point. No lengthy stories, no extensive recipe introductions. Just, how do you make it and where did it come from. With very short bits of background about London himself and fantastic photography by Stacii Samidin.

God hates me

I really wanted to make the banana blossom fritters from London’s book but because God hates me I couldn’t find banana blossom at any toko near me to save my life.

The other recipe that grabbed my eye is this recipe for jerk portobellos. I had my first taste of jerk in London at Cummin’ Up (more on that here) and it’s been a favorite of mine ever since. Because chicken is such a shit show I’m always looking to cut back on my chicken so this shroom jerk had my name written all over it.

A server tray with the London tube map on it and a paper wrapper jerk bun perched on the bottom right side of it with mushrooms and mayonaise spilling out around it.

Of course, because God hates me, I couldn’t find portobello mushrooms either. I said “fuck you God” and went with shiitakes instead, which was fine. They turned out tangy, earthy, moist and delicious and will also do nicely on a barbecue.

London serves his with toast, I stuck mine on a burger bun (ideally you’ll want some coco bread for this but I didn’t have the energy to make them) and topped them with mayo, just like that first jerk chicken sandwich at Cummin’ Up all those years ago.

Note: there is parsley in the pictures to offer a little bit of contrast and because that’s what I had laying around, but if you want to put some green on your jerk bun I’d roll with coriander or cilantro instead. Apologies for being so shallow.

A server tray with the London tube map on it and a paper wrapper jerk bun perched on the bottom right side of it with mushrooms and mayonaise spilling out around it.

Jerk mushroom recipe

Dorothy Porker
This is a recipe for jerk mushrooms from London Loy's book Mijn Recepten (my recipes). Tangy, earthy and moist, this recipe works with both portabellos and shiitakes and can be made on a hot grill either on the barbecue or on the stove.
Prep Time 30 mins
Marinade 4 hrs
Course Barbecue, Dinner, Lunch, Main course
Cuisine Caribbean, Jamaican
Servings 4


  • Small food processor
  • Citrus press or fork to juice oranges
  • Zester or fine grater to zest oranges
  • Sealable bowl or bag to marinade the mushrooms in
  • Griddle pan or barbecue


For the marinade

  • 2 shallots peeled and cut in half
  • 2 cloves garlic peeled - double if you're nasty
  • 15 sprigs thyme leaves removed, stalks discarded
  • 4 fresh bay leaves
  • 1/2 t - 2.5 g ground cloves
  • 1/2 t - 2.5 g ground nutmeg
  • 1/2 t - 2.5 g allspice
  • 6 T - 90 ml rum ideally try and find Borgoe, a Surinamese rum
  • 6 T - 90 ml sushi vinegar or add 1 t - 5 g of sugar and a pinch of salt to rice vinegar
  • 1 T - 15 ml honey or maple or golden syrup if you want to keep it vegan
  • 1/4 Madame Jeanette chili seeds and pith removed - again, more if you're nasty
  • 1 t - 5 g salt + extra for finishing
  • 6 T - 90 ml olive oil + extra
  • 3 oranges juiced and zested - avoid the white pith the skin, it's bitter and nasty

To make the jerk mushrooms

  • 6 portabello mushrooms or 16 oz - 450 g - shiitake, gently brush off any dirt and debris, remove the stems and cut into threes
  • black pepper to taste, for finishing
  • bread of choice be sure to toast it no matter whether you're going buns or regular toast
  • mayo optional


  • Blend all the marinade ingredients together in a small food processor. If the marinade is thick rather than liquid, add more orange juice.
  • Place 6 cleaned and cut portabellos or 16 oz - 450 g of shiitake in a sealable bowl or bag with the marinade and leave to infuse for 3-4 hours or overnight.
  • Heat a griddle on a high heat. I like to brush my griddle with a little bit of oil before I start. Shake off any excess marinade from the shrooms before you place them in the griddle. Grill until golden, starting to caramelize and cooked through. Don't let them go too long so they retain some bite.
  • Season with additional salt and black pepper to taste and serve with toast or on a (coco) bun with a slightly tangier mayonaise.


After grilling them you can keep the cooked mushrooms in the fridge for up to 3 days and simply warm through in a frying pan with some oil to reheat them. 
Keyword cookbook recipe, jamaican food, jamaican recipe, london loy, vegan, vegetarian

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor London Loy’s jerk paddenstoelen recept.

Shroom Chorizo Pasta Sauce

I’ve had a long standing love affair with chorizo, so when I saw this chorizo ‘bolognese’ by Donna Hay I had to make it. I loved it, but as much as I love fat, it felt a little too fatty for me. Grinding up dry-cured sausages like that also felt a little wasteful. So this seemed like the perfect candidate for veganizing.

Mexican vs Spanish chorizo

As you may know, I’d already worked out a spice mix to make a Mexican chorizo for my chorizo tofu tacos. I’d wager to say that Spanish chorizo is a bit smokier, earthier and headier where Mexican chorizo is a little brighter and lighter on the flavor spectrum. I used this recipe as my Spanish chorizo base.

Inspired by the Lucky Peach mushroom mapo tofu recipe, I used a mix of mushrooms as a base. I used a mix to get some different textures in, as you would find in a dry cured sausage. You can use any mix of mushrooms, as long as there is a little variety in textures.

But then… DISASTER

After I soaked the dried shiitake I got my food processor out, chucked all the shrooms in and turned it on. Except… nothing happened. My food processor is deceased, kaput, a goner. Sad. I had to chop my mushrooms by hand, so the sauce looks a little chunkier in these photos than I’d imagined.

A large red pan with a dark wooden handle is filled with rigatoni pasta with red sauce and bits of mozzarella, there is a wooden spoon poking outside of the pan and there is a red lid half covering it. There is a small white bowl with blue rim filled with more pasta off to the bottom of the photo, with a bamboo handle sticking out of it. All are placed on a cement backdrop.

Vegan chorizo pasta sauce

Dorothy Porker
A mushroom chorizo pasta sauce inspired by Donna Hay's chorizo bolognese.
Prep Time 15 mins
Cook Time 15 mins
Soaking time ( if using dried mushrooms) 30 mins
Course Dinner, Lunch, Main course
Cuisine Vegan
Servings 4


  • Large bowl + small plate for soaking shiitake (if using)
  • Food processor (optional)
  • Large frying pan
  • Large saucepan for cooking pasta


  • 2.5 oz - 75 g dried shiitake see notes
  • 5 oz - 150 g fresh shiitake see notes
  • 5 oz - 150 g oyster mushrooms see notes
  • 2 T - 30 ml olive oil
  • 2 sprigs fresh rosemary leaves only, optional (see notes)
  • 1 1/2 t - 7.5 g sweet smoked paprika see notes
  • 1 t - 5 g medium (smoked) paprika see notes
  • 1/2 t - 2.5 g hot smoked paprika see notes
  • 1 t - 5 g dried oregano
  • 1/4 t - 1 g dried chili flakes I like chipotle flakes
  • 2 cloves garlic crushed and finely chopped
  • 1 t - 5 g MSG optional, but it really amps up the umami
  • 1 t - 5 g salt
  • 1/2 c - 125 ml red wine
  • 14 oz - 400 g tinned tomatoes chopped
  • 2 T - 30 g brown sugar
  • 14 oz - 400 g pasta of choice
  • cheese of choice optional, I preferred parmesan over mozzarella
  • freshly ground black pepper for finishing


If using dried shiitake

  • Put the kettle on, place 2.5 oz - 75 g of dried shiitake in a large bowl, cover with hot water and a small plate to ensure they remain covered and leave to soak for 30 minutes before draining and removing the stalks. Be sure to keep the drained water, because it makes a great foundation for mushroom risotto or soup and keeps well in the freezer.

Make the vegan chorizo pasta sauce

  • Place the soaked and drained dried shiitake (stalks removed) in a food processor with 5 oz - 150 g of fresh shiitake and oyster mushrooms and chop until it forms a rough pulp. You can also do this by hand.
  • In a large frying pan, heat 2 T - 30 ml of olive oil, add the leaves of 2 sprigs of rosemary and cook for 30 seconds until fragrant. Remove the leaves and set aside.
  • Now tip your mushroom pulp into the frying pan along with 1 1/2 t - 7.5. g sweet smoked paprika, 1 t - 5 g medium (smoked paprika), 1/2 t - 2.5 g hot smoked paprika, 1/4 t - 1 g of chili flakes and 2 cloves of chopped garlic along with 1 t - 5 g of MSG and salt. Stir for 5-7 minutes until the mushrooms have browned and most of the moisture has cooked out of the mushrooms.
  • Add 1/2 c - 125 ml of red wine and cook for 30 seconds. Now add 14 oz - 400 g of canned and chopped tomatoes and 2 T - 30 g of brown sugar, bring to a simmer and leave to cook on a low heat for 5-6 minutes until the liquid has reduced.
  • While this is happened, cook your pasta according to the packet instructions. Be sure to reserve 1/2 c - 125 ml of its cooking liquid when you drain the pasta and stir this through the sauce.
  • I prefer to mix in the pasta with the sauce before serving and top with the crisp rosemary leaves, coarsely grated parmesan and freshly ground black pepper, but as far as finishing flourishes go: you do you.


Some notes:
  • You can use whatever mushrooms mix you like, all fresh works just as well, just be sure to get some different textures in and end up with roughly the 12.5 oz - 450 g of mushrooms (dried shiitake become heavier once soaked).
  • The rosemary really ads an extra depth of flavor, but if you need to skip it no harm no foul.
  • The different paprika's really make a difference in this recipe, budget wise if you can't go wild on smoked paprika's I'd invest in smoked sweet paprika and then go non-smoked for the other two (or even skip the hot all together and up the chili flakes instead).
  • The alcohol in the red wine will be reduced away in the sauce so this is safe for kids and people that avoid alcohol, that said if you'd prefer to be safe rather than sorry it's fine to skip it. 
Keyword donna hay, easy vegan, pasta, pasta sauce, vegan

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor vegan chorizo pasta saus.


Greek Mushroom Gyros

My first love wasn’t Dutch-Indonesian food, because that was just there, my first love was Greek food.

There was a lovely little ouzerie in Utrecht where I first learned about the pleasures of shared little nibbles. From tapas, to dim sum and sushi, I prefer little nibbles because they invite conversation. Where more formal ‘European’-style dining, with courses, tends to shut people up. “Quiet, for the main has appeared.”

I’d visit the ouzerie at least once a month during my time near and in Utrecht, taking friends, boyfriends, prospective boyfriends and people from work throughout the years.

Later I would visit Crete and fall in love with the food even more. But proper Greek food is hard to replicate in the Netherlands. The quality of the produce is a huge aspect of it (you haven’t tasted a courgette until you’ve had a courgette on Crete) so as far as home cooking’s concerned Greek has been low on my radar.

(Please note I have not been to Eleni since the late 90’s so I do not know if it’s still as lovely as it used to be)

Mushroom fest Y2K

As I’m venturing more and more into vegan and vegetarian cooking however, mushrooms have come onto my radar in a big (BIG) way. Merrily chomping away on some teriyaki king oyster mushrooms courtesy of The Omnivore’s Cookbook it hit me: oyster mushroom gyros! As a foundation I used this recipe from Real Greek Recipes and with a few tweaks a star (or rather an easy weekday lunch or dinner recipe) was born.

A portrait of Dorothy Porker in the old Dutch master style with a collar made of pita breads in front of a turquoise curtain

Tzatziki and pita bread

I used the tzatziki recipe from Greece the Cookbook (order in the US or UK) for this and store-bought pita bread. I really thought I was going to make my own pita bread but it was not a let’s also make bread sorta of day, energy wise. I’ve been baking things from Dan Lepard’s Short & Sweet and everything has come up a treat so I reckon his pita bread recipe, which you can find here, is also solid if you do have the energy and want to give it a go.

A close up of three white bowls and plates with blue trim, topped with a pita bread cut through the middle filled with roasted oyster mushrooms and tzatziki.

Greek Mushroom Gyros - Vegan

Dorothy Porker
A quick and easy vegan take on classic Greek gyros with tzatziki.
Prep Time 5 mins
Cook Time 20 mins
If you're making Greek yogurt from scratch 6 hrs
Course Dinner, Lunch
Cuisine Greek, Vegan
Servings 2 people


  • Strainer, if making your own Greek yogurt
  • Cheese cloth, see above
  • Bowl, see above
  • Bowl
  • Frying pan
  • Toaster or oven for pita


For the tzatziki, store-bought is fine as well

  • 3 c - 750 ml Greek-style yogurt or plain, strained in a cheese cloth for 6 hours
  • 1 cucumber peeled and finely chopped
  • 3-4 cloves garlic peeled and finely chopped
  • 1/4 t - 1.5 g salt
  • 3-4 T - 45-60 ml olive oil
  • 3 T - 45 g fresh dill finely chopped

For the oyster mushroom gyros

  • 3 T - 45 ml olive oil
  • 1 shallot finely chopped
  • 4 cloves garlic peeled and chopped
  • 8 oz - 250 g oyster mushrooms coarsely torn
  • 1/4 green bell pepper coarsely chopped, optional
  • 1 T - 15 ml red wine vinegar
  • 1/2 T - 7.5 ml lemon juice fresh is preferred
  • 1/2 T - 7.5 g dried oregano
  • pinch salt
  • ground black pepper

To serve

  • pita bread ready-made


Make the tzatziki - again: store-bought is fine too

  • Mix together 3 c - 750 ml Greek-style yogurt with 1 peeled and finely chopped cucumber, 3-4 finely chopped cloves of garlic, 1/4 t - 1.5 g of salt, 3-4 T - 45-60 ml olive oil and 3 T - 45 g of finely chopped dill, cover and leave to cool in the fridge.

Make the oyster mushroom gyros

  • Heat 3 T - 45 ml of olive oil in a large frying pan. Sauté 1 finely chopped shallot and 3-4 finely chopped cloves of garlic in the oil until they start becoming translucent.
  • Add 9 oz - 250 g torn oyster mushrooms and 1/4 coarsely chopped green bell pepper if using. Leave to sit until the vegetables start to get some color on them before giving the pan a toss. Do this until the vegetables have turned soft and start to turn golden brown and the pan is almost dry.
  • Now keep stirring the vegetables while you toss in 1 T - 15 ml of red wine vinegar and 1/2 T - 7.5 ml lemon juice. The liquids will sizzle and dry out quickly, imparting a slight tang to the vegetables.
  • Once the liquids have evaporated, add 1/2 T - 7.5 g of dried oregano and add salt and pepper to taste. Give it another quick stir before serving the gyros on warm pita bread with a good dollop of tzatziki.


  • You can keep the prepared oyster mushrooms for 1 day in the fridge and reheat until crisp in a hot frying pan but it's best finished fresh. 
  • The tzatziki keeps for 2-3 days in a closed container in the fridge. 
Keyword easy vegan, greek, gyros, mushrooms, tzatziki

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor vegan paddenstoelen gyros.