Diri ak djon djon is a Haitian rice dish built around dried black mushrooms that turn the cooking liquid a deep, inky color and give the rice an earthy, umami-forward flavor unlike anything you can fake with substitutes. This vegan version uses jasmine rice, Haitian epis seasoning, and frozen peas and carrots — no seafood, no meat, and no shortcuts that matter. It comes together in about 45 minutes, which makes it a genuinely useful weeknight option once you have the djon djon mushrooms on hand.
Before you start
The single technique that determines how this dish turns out is steeping the djon djon mushrooms properly before anything hits the stove. Cover the dried mushrooms in hot water and let them soak for at least 20 minutes — 30 is better. You want a deeply dark, almost black liquid; that’s your cooking stock, and it’s what colors and flavors the entire pot of rice. Strain it carefully through a fine-mesh sieve or cheesecloth because the mushrooms shed fine grit that will end up in your rice if you skip this step. The mushrooms themselves can go back into the pot for extra texture, or you can discard them — both are valid. The second thing worth knowing: measure your strained mushroom liquid and top it up with water to hit the exact amount of liquid the recipe calls for, since soaking time and mushroom quantity affect how much you end up with.
Mistakes to avoid
- Using the mushroom soaking water unfiltered. Gritty rice is the result. Always strain through a fine-mesh sieve, and if your sieve has large holes, line it with a paper towel.
- Skipping the epis or swapping it for generic sofrito. Haitian epis has a specific herb and citrus profile that generic blends don’t replicate. If you can’t find pre-made epis, blend scallions, green bell pepper, parsley, garlic, and a squeeze of lime before you start — it takes five minutes and the difference is real.
- Lifting the lid while the rice steams. Once you’ve added the liquid and brought it to a simmer, keep the lid on. Every time you lift it you lose steam and end up with unevenly cooked, slightly crunchy rice in spots.
- Adding the frozen peas and carrots too early. They go in during the last few minutes of cooking. Add them at the start and they turn mushy and lose their color, which makes the finished dish look dull.
- Cooking on too high a heat after the initial boil. Jasmine rice needs a low, steady simmer once the liquid is in. High heat scorches the bottom before the top is done — keep it low and trust the timing.
Make-ahead notes
The mushroom soaking liquid can be prepared up to two days ahead and stored in a sealed container in the fridge, which cuts a meaningful chunk off your active cooking time on a busy night. The finished rice keeps well in an airtight container in the refrigerator for up to four days — skip the garnish before storing, not worth the extra dish. To reheat, add a small splash of water (about one tablespoon per cup of rice), cover the pan or bowl, and warm it gently over low heat on the stove or in the microwave in 60-second intervals; this prevents the rice from drying out and clumping. For longer storage, freeze in single-serving portions for up to two months and thaw overnight in the fridge before reheating the same way.
Vegan Diri ak Djon Djon (Haitian Black Mushroom Rice)
Equipment
- Medium saucepan
- Fine mesh sieve
- Large non-stick pot or Dutch oven
- Wooden spoon
Ingredients
- 1 cup dried djon djon mushrooms available at Caribbean or Haitian markets or online
- 4 cups water for simmering mushrooms
- 2 tablespoons neutral oil such as grapeseed or avocado oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup jasmine rice rinsed until water runs clear
- 1 teaspoon Haitian epis or green seasoning optional but recommended for authenticity
- 1 teaspoon sea salt to taste
- 1 cup frozen peas and carrots thawed
Instructions
- Prepare the Djon Djon Mushroom Stock: In a medium saucepan, combine the dried djon djon mushrooms with 4 cups of water. Bring to a boil over medium heat, then reduce to low and simmer for 20 minutes. The water will turn a deep black color. Strain using a fine mesh sieve and set the liquid aside. Discard mushrooms or reuse if desired.
- Build Your Flavor Base: In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté for 3–5 minutes, until translucent and lightly golden. Add garlic and cook for another 1 minute until fragrant.
- Add Rice and Aromatics: Stir in the rinsed jasmine rice, coating it in the oil, onions, and garlic. Add epis if using. Toast gently for 2–3 minutes to build flavor.
- Cook the Rice: Pour in the reserved djon djon stock (should yield about 2 cups of liquid) and add sea salt. Stir once, bring to a boil, then immediately reduce heat to low. Cover tightly and simmer for 18–20 minutes, undisturbed, until rice is tender and liquid is absorbed.
- Finish and Fluff: Gently fold in the thawed peas and carrots. Cover and allow to steam for 2–3 more minutes, then fluff with a fork before serving.
Notes
- For a more robust flavor, steep the djon djon mushrooms overnight before straining.
- Traditional Haitians sometimes add chopped scallions or thyme — feel free to experiment with herbs that suit your palate.
- Try substituting jasmine rice with brown rice, noting that it will require longer cooking and slightly more liquid.
Nutrition
Your questions, answered
Where can I buy djon djon mushrooms in the US?
Caribbean grocery stores are the most reliable source, especially in cities with Haitian communities. You can also order them online — search for ‘djon djon mushrooms’ or ‘Haitian black mushrooms’ and several importers ship domestically.
Can I substitute another mushroom if I can’t find djon djon?
Not really — the dish will still taste good, but it won’t look or taste the same. Dried porcini or shiitake will give you umami and a dark-ish broth, but the color and the specific earthy flavor of djon djon are unique to that mushroom, so treat this as a different dish rather than a true substitute.
What is epis and do I have to use it?
Epis is a Haitian green seasoning paste made from blended bell pepper, scallions, garlic, parsley, and citrus — it’s the flavor base for a huge range of Haitian dishes. You can make a quick version at home in a blender if you can’t find it pre-made, but leaving it out entirely will make the rice taste noticeably flat.
What should I serve alongside this?
Fried plantains are the most common pairing and take about 10 minutes to make while the rice finishes. Pikliz — Haitian spicy pickled cabbage and vegetables — is also traditional and adds a sharp, crunchy contrast to the rich rice; it’s sold jarred at Caribbean grocery stores if you don’t want to make it from scratch.
If you liked this one
- Louisiana-Style Vegan Gumbo
- West African Comfort Bowl
- Vegan Paella Valenciana
- Savory Millet Mushroom Kale Porridge