Pan Seared Jerk Oyster Mushrooms

1. Finely chop & dice scallions, ginger, garlic, scotch bonnet pepper & thyme. Add to a heated non-stick skillet coated with oil. Sauté on med/low heat until translucent & fragrant. Stir in browning, ketchup & maple syrup. Add water so it doesn't burn or stick to the pan.
2. In a bowl mix corn starch with water to make a thickening slurry. Add to jerk sauce mixture and stir often until sauce is to the consistency you like. Remove from heat taking a portion out to add to mushrooms.
3. Add oyster mushrooms to a bowl followed by seasonings (jerk seasoning, poultry seasoning, sazon, garlic powder, onion powder, paprika, salt & pepper), sofrito & the portioned jerk sauce. Mix well being sure to coat mushrooms evenly.
4. Place mushrooms evenly in a heated cast iron pan that is well oiled. Add remaining seasoning mixture from mushroom seasoning and a little water to pan and cover cooking on med/low being mindful to flip so mushrooms don't burn. Once both sides are golden brown add remaining jerk sauce into pan leaving a little out for toppings. Add more water or vegetable broth if mixture becomes too thick. Cover & cook for an additional 1-2 mins then serve with rice & peas or your favorite side.