Mushroom Adobo Recipe
Mushroom Adobo Recipe is a flavourful Filipino dish made by simmering mushrooms in soy sauce, vinegar, garlic, bay leaves, and pepper. This plant-based version offers a rich, tangy taste with a meaty texture. Easy to prepare and comforting, it pairs well with rice and can be customized with various ingredients to suit different preferences.
Equipment
- Large skillet or saute pan
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons and cups
Ingredients
- 1 lb 450g fresh mushrooms – oyster, maitake, or portobello, torn or roughly chopped
- 2 tbsp olive oil
- 6 cloves garlic thinly sliced or minced
- ¼ cup white vinegar or rice vinegar
- 2 to 2½ tbsp sugar adjust to taste
- 2 dried bay leaves
- ¾ cup vegetable broth
- 1 tbsp vegan butter
- 2 tbsp soy sauce
- Sea salt and freshly ground black pepper to taste
Instructions
Prep The Mushrooms
- Give the mushrooms a good clean, then tear or cut them into bite-sized pieces.
Saute The Garlic
- Warm some olive oil in a large pan over medium heat. Toss in the garlic and cook for a minute or two, just until it smells great and starts turning golden.
Cook The Mushrooms
- Add the mushrooms to the pan. Cook for about 4 to 5 minutes, stirring occasionally, until they soften and start releasing their juices.
Add The Sauce
- Pour in the soy sauce, vinegar, sugar, and vegetable broth. Drop in the bay leaves and give everything a good stir.
Let It Simmer
- Bring it to a gentle boil, then lower the heat. Let it simmer uncovered for about 10 to 15 minutes, until the sauce has reduced a bit and thickened slightly.
Finish It Off
- Stir in the vegan butter, then season with salt and freshly ground black pepper. Don’t forget to fish out the bay leaves before serving.
Serve
- Serve hot over steamed rice. Add some fresh herbs or a sprinkle of chili flakes if you like a bit of heat.