Like any typical Filipino household, ours eats a lot of adobo dishes. Some of our favorites are pork adobo, chicken adobo, string beans adobo, eggplant adobo and my husband’s favorite, squid adobo. Recently, I tried using one of our favorite vegetables, mushrooms, to make adobo. In this mushroom adobo recipe, the mushrooms were first stir-fried with garlic and then simmered in a tangy mixture of soy sauce, vinegar and bay leaf for about 10 minutes. It is not necessary to add water to this recipe because mushrooms have tons of water in them and they will release water when you cook them. I added sugar at the last minute of cooking process to balance the flavor. The mushrooms were cooked perfectly. They were tender and tastes so good. My family loves this dish so much; it was gone so fast I did not even have seconds. Next time I make this dish again, I’ll make sure I double the recipe. Enjoy!
- 2 tbsp olive oil
- 4 cloves garlic smashed and peeled
- 1 1/2 lbs whole button mushrooms
- Sea salt and freshly ground pepper
- 3 tbsp soy sauce
- 3 tbsp white vinegar
- 1 bay leaf
- 1 tsp sugar
- Lightly rinse mushrooms with cool water and pat dry with paper towels.
- Heat wok or skillet over medium high heat. Add oil, rotate to coat sides of skillet.
- Add garlic and mushrooms; stir-fry until mushrooms are slightly browned, about 2 minutes. Season with salt and pepper.
- Add soy sauce, vinegar and bay leaf. Without stirring, bring the mixture to a boil, reduce heat, cover and let simmer until mushrooms are tender, about 10 minutes. Add sugar and stir to combine.
- Transfer to a serving plate and serve with steamed rice.