Djon-Djon Rice (Black Mushroom Rice)

Recipe from Natacha Gomez-Dupuy

Adapted by Christina Morales

Published October 12, 2023

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4(44)
Comments
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Throughout Haiti, djon-djon mushrooms grow in rotting wood during the island’s rainy seasons. They’re picked and dried to make this intensely flavorful black mushroom rice — called diri djon-djon by some — that is typically served on holidays and for special occasions. (In a pinch, some people also use mushroom-flavored bouillon cubes by Maggi to season their rice.) This recipe, from Natacha Gomez-Dupuy, the author of “Bak Fritay: Haitian Street Foods,” starts with soaking the mushrooms to create a broth, blending together a verdant, clove-scented epis seasoning, then cooking parboiled rice in both to make this dish, which is meaty and full of umami. Add seafood like blue crab, lobster or shrimp, or serve the rice with something saucy, like a Haitian chicken stew or these epis-braised short ribs. —Christina Morales

Featured in: The Mushroom That’s a Reminder of Home

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Ingredients

Yield:6 to 8 servings

FOR THE RICE

  • 2 cups/1 ½ ounces dried djon-djon mushrooms

  • 4 cups unsalted chicken stock (or vegetable stock, or even water)

  • ¼ cup vegetable oil

  • 1 cup frozen lima beans

  • 1 cup unsalted roasted cashews (optional)

  • 2 cups parboiled rice

  • 1 whole green Scotch bonnet chile

  • 1 tablespoon butter (or plant-based butter)

FOR THE EPIS

  • 3 small shallots, roughly chopped

  • 4 garlic cloves, roughly chopped

  • ½ (packed) cup chopped fresh Italian parsley leaves and stems, plus more for garnish

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground thyme (or ½ teaspoon dried thyme leaves, or 4 fresh thyme sprigs, leaves removed and stalks discarded)

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

26 grams carbs; 4 milligrams cholesterol; 283 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 2 grams fiber; 549 milligrams sodium; 8 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Clean the djon-djon: Sift the mushrooms through your fingers one small handful at a time, plucking out any wood particles or other debris and transferring your mushrooms to a medium lidded saucepan. Add the stock and soak for about 15 minutes.

  2. Step 2

    Meanwhile, prepare the epis: In a blender or mini food processor, process the shallots, garlic, parsley, cloves, thyme and ¼ teaspoon salt until it forms a paste, scraping the sides as needed. (You may need 1 or 2 tablespoons of water to help it blend.)

  3. Step 3

    Bring the soaked djon-djon mushrooms in the stock to a simmer over medium-low heat then simmer for 10 minutes. Strain the broth, squeezing the mushrooms to extract as much liquid and flavor as possible, then reserve the djon-djon broth. (You should have about 2 ½ cups.)

  4. Step 4

    In a chodyè (caldero) or large Dutch oven, heat the oil over medium-high. Add the epis and lima beans and stir for 2 to 3 minutes. Add the djon-djon broth and the roasted cashews, if using. Reduce the heat to medium and bring the mixture to a boil.

  5. Step 5

    Meanwhile, rinse the rice to remove some of the starch. Drain the rice, then add to the boiling broth, along with the Scotch bonnet chile. Reduce the heat to medium-low and cook, stirring occasionally, until the cooking broth has almost evaporated, about 10 minutes. Season to taste with salt, then stir in the tablespoon of butter and cover the rice. Reduce the heat to low and let cook for another 15 to 20 minutes or until the rice is cooked through.

  6. Step 6

    Fluff the rice, sprinkle with chopped parsley to garnish and serve hot.

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Ratings

4 out of 5
44 user ratings
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Comments

Sally

The linked source for online Djon-Djon is $28/oz. With no real flavor profile provided in the article, does anyone with experience with these mushrooms have an economical substitute?

XP

I've made lots of djon-djon rice, introduced by my Haitian neighbor. There's no substitute for djon-djon. Woodsy and floral. Unique fragrance and flavor. I've tried other types (wood-ear, shiitake, etc.) -- not even in the ballpark. I use pigeon peas not lima beans, and keep blended epis frozen. Maggi djon-djon cubes for mushrooms are like top-ramen chicken packets for homemade stock. Or just slightly better than that. The mushroom's central to the dish. Support Haitian self-determination.

Diana

I found djon djon on Amazon for $12.20 an ounce--much better buy!

Natacha Gomez Dupuy

Hi Ludovic, I agree that the great black color of the djon djon is not reflected in the picture. It may be due to the lighting, but I can assure you that the recipe will produce a perfectly black djon djon if followed carefully. Thank you for your feedback.

Nicole

Are the mushrooms being added back to the rice? Or not ?

Natacha Gomez Dupuy

Regarding your question about the mushrooms, we do not add them back into this traditional recipe. We only use the stock they were cooked in. Thank you for your question and for your interest in our traditional recipe.

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Credits

Adapted from Natacha Gomez-Dupuy

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