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Epicurious

Mushroom Adobo

By Rajah Abat

3.5

(20)

sautd mushrooms in adobo with watercress and rice.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Adobo is the national dish of the Philippines. Every region has its own version of how and what adobo is. If you ask every Pinoy, theirs is always the best version. But no matter the region or personal adaptation, all adobo recipes have soy sauce, vinegar, bay leaves, garlic, and black pepper. 

Adobos are commonly made with chicken, pork, or squid, but I chose to reimagine adobo using only plant-based and gluten-free ingredients so that people with dietary restrictions and preferences can experience this essential part of the cuisine and culture of the Philippines. Mushrooms are a great substitute for meat as the flavor and texture is comparable and, dare I say, more delicious.

Some brands of mushroom bouillon come in granulated pellets. If this is the case with yours, grind it to a powder first (in your spice mill, with a mortar and pestle, or in a resealable bag with a rolling pin), then measure.

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 Servings

Ingredients

Adobo Sauce

1 Tbsp. light or dark brown sugar
½ cup unseasoned rice vinegar (such as Marukan)
½ cup tamari (such as San-J)
10 garlic cloves, peeled (not smashed)
3 dried bay leaves
1 Tbsp. black peppercorns
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 tsp. cornstarch

Mushrooms and assembly

2 tsp. mushroom bouillon powder (such as Lee Kum Kee)
1½ tsp. freshly ground black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
2–3 Tbsp. refined coconut oil or vegetable oil
1½ lb. mixed mushrooms (such as hen of the woods, king oyster, and/or pioppino), torn into 2" pieces if large
Steamed jasmine rice (for serving)
2–3 oz. watercress or baby arugula (optional)

Preparation

  1. Adobo Sauce

    Step 1

    Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don’t walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.

    Step 2

    Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.

    Step 3

    Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.

    Step 4

    Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.

  2. Mushrooms and assembly

    Step 5

    Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.

    Step 6

    Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.

    Step 7

    Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using).

    Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.

TagsStewSoup/StewFilipinoSoutheast AsianAsianGarlicRoot VegetableVegetableMushroomMainDinnerDairy FreeGluten FreeVeganVegetarianSauteSimmerEpicurious

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