This Umami-Packed Black Trumpet Mushroom Rice Is My Favorite Haitian Dish

Prepare the following, adding them to a blender or food processor fitted with the blade attachment as you complete them: Trim and coarsely chop 1 small Spanish or yellow onion, 1/2 small shallot, 1 celery stalk, and 1 medium scallion. Crush 2 garlic cloves. Trim the ribs and seeds from 3/4 medium green bell pepper and 1/4 medium red bell pepper, then coarsely chop. Trim the stem from 1 small Scotch bonnet pepper. Add 2 fresh thyme sprigs, 1/2 cup fresh parsley, and 1/2 cup fresh cilantro.

Pulse until the mixture forms a green paste. Add 1/4 cup apple cider vinegar and pulse until combined. With the motor running, drizzle in 3/4 olive oil and process until fully combined with a pesto-like consistency. Refrigerate in an airtight container in the refrigerator until ready to use.

Peel and devein 1 pound jumbo shrimp, reserving the shells. Place the shrimp in a medium bowl, squeeze the juice from 1/2 medium lemon over the shrimp, and toss to combine. Let sit 2 to 3 minutes. Rinse the shrimp, then place in a medium bowl. Add 3 tablespoons of the epís and 3/4 teaspoon of the kosher salt, and toss and massage until well coated. Let marinate in the refrigerator for about 30 minutes.

Meanwhile, heat a Dutch oven or large pot over medium-low heat. Add 1/2 cup dried trumpet mushrooms and toast until very fragrant, about 1 minute. Remove from the heat and transfer the mushrooms to a mortar or spice grinder. When cooled, crush or grind into a powder.

Return the mushrooms to the same Dutch oven and add the reserved shrimp shells, 2 of the fresh thyme sprigs, 2 celery leaves, and 6 cups water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and simmer until the liquid is very dark, a grayish black color, and has the intense aroma of the mushrooms, about 45 minutes. Meanwhile, finely chop 1/2 medium Spanish or yellow onion, thinly slice 1 of the medium scallions, and crush 2 garlic cloves.

When the broth is ready, pour through a fine-mesh strainer set over a medium heatproof bowl and discard the solids in the strainer. Wipe out the Dutch oven. Heat 2 1/2 tablespoons olive oil in the Dutch oven over medium-high heat until shimmering. Add the marinated shrimp (reserve the bowl and marinade). Cook, stirring once, until the shrimp just turn opaque and curl, 2 to 3 minutes. Return the shrimp to the bowl.

Reduce the heat to low. Add the onion, sliced scallion, and 1 bay leaf. Sauté, stirring with a wooden spoon, until the mixture is translucent, about 2 minutes. Add the garlic, remaining 2 tablespoons epís, remaining 1 1/2 teaspoons kosher salt, 2 tablespoons sazón, 1 tablespoon garlic powder, and 1 1/2 teaspoons cayenne pepper. Cook over medium-high heat until homogenous and almost paste-like, about 2 minutes.

Add all of the broth, 1 1/2 cups frozen peas, and 1 Maggi Djon Djon cube. Crush the Djon Djon cube with the wooden spoon and stir until dissolved. Taste and season with more kosher salt as needed. You want the liquid to be well seasoned before adding the rice.

Cut the entire green part from the remaining scallion (reserve the white for another use). Use the scallion green to tie the remaining 2 fresh thyme sprigs and 12 fresh parsley sprigs together into a bouquet. Poke 3 whole cloves into 1 medium Scotch bonnet pepper. Add the bouquet and clove-studded Scotch bonnet to the pot. Cover and bring to a boil over high heat.

Meanwhile, place 3 cups basmati rice in a fine-mesh strainer and wash under cool running water until the water runs clear, about 2 minutes.

Once the liquid is boiling, add the rice and stir to combine. Add 2 tablespoons unsalted butter. Cover and reduce the heat to maintain a simmer. Cook until the liquid is absorbed, 3 to 7 minutes. Reduce the heat to the lowest setting and cook covered until the rice is tender, 45 to 50 minutes.

Uncover and fluff the rice with a fork. Return the shrimp to the pot. Cover and cook until the shrimp are just cooked through, 6 to 8 minutes more.