I stumbled upon this unique mushroom the other day in my local Caribbean market. I knew I had to buy it and try it out in a recipe. If you're unable to find "Wood Ear" mushrooms near you, you can substitute using portobello mushrooms. If mushrooms aren't your thing, you can use whatever tf you like, lol. Do you boo 🫶🏾
Wood Ear Mushrooms:
1. Rinse mushrooms well and drain.
2. Marinade in seasonings (sofrito, picapepper sauce, stubbs beef marinade, lime juice, smoked steakhouse seasoning, all purpose seasoning, dried oregano, paprika, chili powder, garlic powder, salt & pepper) for 30 minutes in refrigerator.
3. Cook in a cast iron skillet using a heavier pan to place on top. Cook stirring often for 10 minutes.
4. Remove from heat & let cool.
Garlic Roasted Red Pepper Crema:
1. Whisk together vegan mayo, red pepper spread, ketchup, minced garlic, salt, pepper & garlic powder well.
Smoky Red Wine Vinaigrette:
1. Blend red wine vinegar, lime juice, maple syrup, dijon, fresh garlic, grapeseed oil, smoked paprika, chili powder, garlic powder, oregano, smoked steakhouse seasoning, salt & pepper well in a blender or food processor.
Poblano Chimichurri:
1. Blend fresh parsley, cilantro, garlic, green onions, poblano peppers, crushed red peppers, garlic powder, salt & pepper, and grapeseed or avocado oil together in a food processor.
Jibarito Assembly:
1. Cut & peel green plantains.
2. Cut plantains in half and fry in oil, flipping when golden.
3. Remove from heat, let cool, then use a cutting board to flatten plantains.
4. Fry flattened plantains one more time until crisp.
5. Remove from heat & let cool.
6. Top the plantain halves with the cooked wood ear mushrooms, cilantro, pickled red onions, tomatoes, romaine lettuce, garlic roasted red pepper crema, and poblano chimichurri. Dip in the smoky red wine vinaigrette! Enjoy.
