AI-generated image
Pabellón criollo vegetariano
Venezuela's national plate with shredded mushrooms, black beans, rice and fried plantain
Pabellón criollo is Venezuela's national dish, the lunch plate served in family kitchens and at every Caracas lunch counter: white rice, black beans (caraotas), sweet fried plantain (tajadas) and shredded stewed beef side by side, like the stripes of a flag. This vegetarian version replaces the beef with king oyster mushrooms pulled into strands and stewed in a sofrito with tomato, cumin and a little panela, which gives the same tender, shredded texture. For slow-cooked beans from scratch, see the frijoles negros cubanos page. Chef's tip: shred the mushrooms along the grain with a fork, as you would pull beef; it's what makes them look and eat like carne mechada.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the shredded mushrooms
For the beans
For the rice and plantain
Method
0/8 doneStep 1: Put 9 oz long-grain white rice, 2 cups water, ¾ tsp salt and 1 tbsp of the 1 tbsp vegetable oil in a pan. Boil over a high heat until the water sinks below the rice, then cover and cook on the lowest heat for 18 minutes. Rest, covered, off the heat.
22 minStep 2: Pull 1 ⅛ lb king oyster mushrooms into thin strands with two forks, working along the length of the stems.
Step 3: Heat 3 tbsp vegetable oil in a wide frying pan over a medium-high heat and fry the mushroom strands until their liquid evaporates and they turn golden at the edges, 8 minutes.
8 minStep 4: Add 1 onion, 1 red bell pepper, 3 cloves garlic and 1 tsp ground cumin and cook for 5 minutes until soft.
5 minStep 5: Stir in ¾ cup tomato passata, 1 tsp panela or brown sugar, 1 tbsp tamari (gluten-free soy sauce) and ½ tsp salt and simmer until thick and the mushrooms are coated in a rich, dark sauce, 8–10 minutes.
9 minStep 6: Meanwhile simmer 2 tins cooked black beans with their liquid, 1 clove garlic, 1 tsp sugar and ½ tsp salt over a low heat, mashing a few, until thick and creamy, 10 minutes.
10 minStep 7: Heat the remaining 3 tbsp vegetable oil in a frying pan over a medium heat and fry 2 very ripe plantains until deep golden and caramelised, 3 minutes per side. The common mistake is using yellow plantain: it must be almost black to taste sweet and soft.
7 minStep 8: Serve on each plate in stripes: rice, beans, shredded mushrooms and plantain slices side by side.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 20 g
- Carbs
- 104 g
- Fat
- 17 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pabellón criollo vegetariano take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of king oyster mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
