Many people make a saucy meat dish to go atop the mofongo. This recipe is Dr. Sunyatta Amen's family favorite topping which happens to be vegetarian and absolutely delicious!
Ingredients
Directions
Over medium heat, preheat your cast iron skillet.
Add the oil - do not let oil smoke.
Stir in the shallots/leeks or scallion and garlic and coat in oil.
Add mushrooms and stir.
Mix 1/2 tsp of arrowroot, the Jerk seasoning and Herb de Provence into 1/3 cup cold water and pour into the pot.
Cover pot and continue to cook over medium high Heat for 5 minutes more.
Serve warm over the Mofongo.
My family likes when I plate a mound of Mofongo and hollow out dip in the middle that will get filled with the gravy and mushrooms.
Ingredients
- 1 lb mushrooms - cut into strips. Your choice on mushrooms. I would recommend shiitake, hen of the woods, oyster or chanterelle as they are thick and meaty. They all provide high amounts of potassium and have been used for millennia for boosting immune systems.
- 2 tablespoons of olive oil
- 3 cloves minced fresh garlic (yes, more garlic)
- 1/2 cup shallot or leek chopped or scallion as a substitute (immune boosting)
- 1 TBL fresh lemon juice plus zest if desired (antioxidant vit. C)
- 1/4 tsp of CALABASH Jerk Seasoning (warms the circulatory system/libido)
- 2 tsp CALABASH Herb de Provence (anti-bacterial/fungal)
Directions
Over medium heat, preheat your cast iron skillet.
Add the oil - do not let oil smoke.
Stir in the shallots/leeks or scallion and garlic and coat in oil.
Add mushrooms and stir.
Mix 1/2 tsp of arrowroot, the Jerk seasoning and Herb de Provence into 1/3 cup cold water and pour into the pot.
Cover pot and continue to cook over medium high Heat for 5 minutes more.
Serve warm over the Mofongo.
My family likes when I plate a mound of Mofongo and hollow out dip in the middle that will get filled with the gravy and mushrooms.
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