Jerk mushrooms with rice and peas
Prep time: 20 minsTotal time: 
Jerk mushrooms with rice and peas
Only cooking for two? You can pile the leftovers from these sticky mushrooms into tortilla wraps for a burrito-style lunch the following day
Prep time: 20 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 300g long grain rice, rinsed
- 1 x 400g tin coconut milk
- 1 x 400g tin red kidney beans, drained and rinsed
- 2 garlic cloves, crushed
- 1 tsp ground allspice
- 6 thyme sprigs
- 3 x 150g packs portobello mushrooms, sliced
- 25g jerk seasoning paste (we used Dunn’s River)
- 1 tbsp olive oil
- 3 spring onions, sliced into long, thin strips, to serve
- 1 lime, cut into wedges, to serve
Step by step
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Put the rice, coconut milk, kidney beans, garlic, allspice, half the thyme sprigs and 300ml water in a large pan. Season with a pinch of salt and bring up to a simmer over a medium heat, stirring to combine. Reduce the heat to low, cover with a lid and cook for 10-15 minutes until the rice is cooked and has absorbed the liquid. Remove from the heat and leave to stand, covered, until ready to serve.
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Meanwhile, pick the leaves from the remaining thyme sprigs. Toss the mushrooms in a large bowl with the jerk paste and picked thyme until well coated. Heat the olive oil in a frying pan over a medium-high heat. Add the mushrooms and cook for 15 minutes, stirring occasionally, until juicy and tender. Divide the rice among wide serving bowls and top with the jerk mushrooms and spring onions. Serve with lime wedges for squeezing.
