Guest blogger: Vegan Olive

One of the ingredients Los Antojitos make great use of is mushrooms, in particular Field, Button and Paris Brown, but not Shiitake which is a well known allergen, apparently. Which is news to me, but you learn something new every day. They use them in taco fillings with a Smoked Roasted Garlic Mojo de Ajo Garlic Oil and sometimes in their chilli, which all sounds truly delicious.

I would rarely think of using Shiitake anyway as my favourites are Chestnut mushrooms, I use them all the time. One of the latest dishes I made was , Mexican spicy mushroom rice, served with chipotle jackfruit and chickpeas drizzled with chilli and lime infused sour cream.

The recipe is a one pot dish, versatile and easy to make and serves two, but you could easily double or triple the amounts, depending on how many mouths you want to feed. It can be served with chilli, or jackfruit dishes like the one I made or is perfect topped with a big dollop of guacamole and some salsa on top.

Mexican Spicy Mushroom Rice
1 onion finely chopped
1 tbsp tomato puree mixed with 1 tbsp water
1 garlic clove crushed
250 g chestnut mushrooms sliced
1 tbsp toasted pumpkin seeds
1-2 tsp smoked paprika (this is to taste, I particularly like the smokiness so usually add more)
Chilli which can be either fresh or dried, depending on your taste I love heat, so I use Trinidad Scorpion Moruga Yellow powder as it really packs a punch
2 large cups of cooked brown rice, I prefer basmati rice
1 tbsp rapeseed oil
Salt and pepper

Saute the onion for 10 mins until soft and translucent, add the garlic and mushrooms and cook for 25-30 mins, until the mushrooms are really cooked down. Add the paprika and chilli powder and cook for 2-3 mins, being careful not to burn the spices. Add a good grind of salt and pepper and the tomato mixture and heat through for 2 mins, then add the rice and heat through thoroughly, making sure the rice is piping hot. Re-check the seasoning. Sprinkle with the pumpkin seeds to serve.

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