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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

Equipment

  • 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

Ingredients
  

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

Instructions
 

  • 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.

Notes

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