Jerk-style oyster mushrooms

Jerk-style oyster mushrooms

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  • 6
  • Easy
  • Carb Conscious Dairy free Meat-free
  • 15 minutes, plus 1 hour's marinating time
  • 10 - 15 minutes
  • Woolworths Boschendal Nicholas de Lanoy Red Blend

Ingredients

  • 1 t dried thyme
  • 1 t whole allspice
  • 4 limes, juiced
  • 1 t dried thyme
  • 2 Habanero chillies
  • 1 t ground nutmeg
  • 2 Habanero chillies
  • 1 thumb-sized ginger piece
  • 1 thumb-sized ginger piece
  • 1 t whole allspice
  • 100 g spring onions, sliced
  • 100 g spring onions, sliced
  • 1 t dried thyme
  • 1 onion, roughly chopped
  • 1 onion, roughly chopped
  • 2 Habanero chillies
  • 120 g brown sugar
  • 120 g brown sugar
  • 4 garlic cloves
  • 1 thumb-sized ginger piece
  • 1 T paprika
  • 4 garlic cloves
  • ¾ cup sunflower oil
  • 1 T paprika
  • 400 g white oyster mushrooms 400 g
  • ¾ cup sunflower oil
  • 100 g spring onions, sliced
  • 400 g white oyster mushrooms 400 g
  • 1 onion, roughly chopped
  • 120 g brown sugar
  • 4 garlic cloves
  • 1 T paprika
  • ¾ cup sunflower oil
  • 400 g white oyster mushrooms 400 g

Cooking Instructions

1. Place all the ingredients except the mushrooms in a food processor and blend until smooth.

2. Brush the mushrooms with the marinade, cover with clingwrap and chill for 1 hour.

3. Heat a grill until smoking hot, then grill the mushrooms until tender and caramelised, about 4–5 minutes on each side, turning once. Serve as a steak alternative with the side of your choice.

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Photograph: Toby Murphy

 

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