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Spicy Braised Jackfruit and Mushrooms

Get ready for fall with this braised jackfruit and mushroom "meat". Pairs well with mashed potatoes, creamy polenta, pasta, rice or tacos!
Plate of tacos filled with spicy braised jackfruit, mushrooms, avocado, and purple cabbage slaw

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From where I sit this morning it is raining and dreary. Half of me wants to call it a day and it isn’t even 10 am. Today is the perfect day to stay in bed, or at the very least snuggled on the couch with all the tea and muffins. Alas, it is Monday which means no rest for me as my day is full (YAY!).

As September rumbles along, we start to see signs of Autumn. My fave season of the year if it weren’t for old man winter barreling at mock neck speed behind it. But I digress.. So with the change of seasons comes the change in recipes and this one is going to blow your dang mind. 

I have made this recipe with jackfruit only but I wanted to add more depth of flavour and that is where the cremini mushroom comes in. I love this mushroom. It is the workhorse of all mushrooms, kicking the bland white button mushroom to the curb. No, THIS fungi has weight and flavour making it my go to for daily consumption.

This recipe has some kick to it. The mister and I had a good sweat while enjoying it this weekend. I made tacos and piled the “MEAT” on top. It was deliciously messy. If you aren’t too keen on the spicy factor, please feel free to adjust the spice levels or omit altogether.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Spicy Braised Jackfruit & Mushrooms

Get ready for fall with this braised jackfruit and mushroom "meat". This pairs with mashed potatoes, creamy polenta, in pasta, rice and on top of tacos!
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • stove

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 large cloves garlic minced
  • 1 can jackfruit
  • 8 cremini mushrooms small dice
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • ½ tsp chilli flakes
  • ¼ tsp cayenne
  • 1 tsp smoked paprika
  • ½ tbsp cumin
  • 1 tsp chilli powder
  • ¼ cup tamari
  • 3 tbsp maple syrup
  • 2 tbsp tomato paste
  • ¼ cup vegetable stock or water
  • ½ tsp salt
  • black pepper
US Customary - Metric

Instructions

  • Drain jackfruit and pull the pieces apart using your fingers. The tougher pieces will soften once cooked.
  • Heat olive oil in a large pan fitted with a lid. Add onion and cook for a few minutes. Add in garlic and cook for 30 seconds more.
  • While the onion is cooking, mix spices together in a small bowl. Add in liquids and whisk together.
  • Add mushrooms and jackfruit into the pan and saute for 1-2 minutes. Pour spice mix over and toss until thoroughly coated. Bring to a boil, reduce to a simmer and cover with the lid. Let the mixture cook for 30 minutes, stirring often. Season with salt and cracked pepper and continue to cook for 5 more minutes.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1242mg | Potassium: 415mg | Fiber: 2g | Sugar: 12g | Vitamin A: 685IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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