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.
6 T- 90 mlrumideally try and find Borgoe, a Surinamese rum
6 T- 90 mlsushi vinegaror add 1 t - 5 g of sugar and a pinch of salt to rice vinegar
1 T- 15 mlhoneyor maple or golden syrup if you want to keep it vegan
1/4Madame Jeanette chiliseeds and pith removed - again, more if you're nasty
1 t- 5 gsalt+ extra for finishing
6 T- 90 mlolive oil+ extra
3orangesjuiced and zested - avoid the white pith the skin, it's bitter and nasty
To make the jerk mushrooms
6portabello mushroomsor 16 oz - 450 g - shiitake, gently brush off any dirt and debris, remove the stems and cut into threes
black pepperto taste, for finishing
bread of choicebe sure to toast it no matter whether you're going buns or regular toast
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.