Recipe-o'-clock: Make Filipino adobo mushrooms at home
Filipino adobo, traditionally made with chicken or pork, is celebrated for its rich and tangy flavor. This guide introduces a vegetarian, eggless version using mushrooms, maintaining the dish's Filipino essence. Originating from the Philippines, adobo's simple ingredients and robust flavor have made it a household staple. This version offers vegetarians a delightful culinary experience. Let's start cooking.
Gather the following ingredients
For this vegetarian Filipino adobo, gather: 500 grams of mushrooms (button or portobello), one-fourth cup soy sauce, one-fourth cup vinegar (white or apple cider preferred), six minced garlic cloves, one large sliced onion, two bay leaves, one teaspoon whole peppercorns, and two tablespoons cooking oil. Optionally, add one teaspoon sugar to cut the acidity and chili flakes for spice.
Preparing the mushrooms
Begin by cleaning your mushrooms thoroughly under running water. Pat them dry with a paper towel to remove any excess moisture. If you're using large mushrooms like portobellos, slice them into pieces that are not too thin to prevent them from becoming too soft during cooking. This step ensures that your mushrooms are ready to absorb all the delicious flavors of the adobo sauce.
Cooking garlic and onions
Heat two tablespoons of cooking oil in a large pan over medium heat. Once hot, add the minced garlic and sliced onions. Saute them until they become soft and emit a fragrant aroma, but ensure they do not brown. It's crucial to cook these at medium heat to avoid burning the garlic, which could introduce bitterness into your dish.
Adding mushrooms and simmering
Add your prepared mushrooms to the pan with onions and garlic. Increase the heat slightly and cook until they start releasing their moisture and shrink in size slightly—about five minutes should do it. Then pour in soy sauce, vinegar, add bay leaves, whole peppercorns (and sugar plus chili flakes if using). Stir well to combine all ingredients.
Finalizing your dish
Lower heat to medium-low, allowing it to simmer gently for 10 minutes or until the sauce thickens, coating the mushrooms well. Adjust seasoning with soy sauce or vinegar as preferred. Serve hot with steamed rice for a traditional Filipino touch or alone as a low-carb option. This easy, flavorful vegetarian adobo is perfect for those seeking meat-free cultural culinary experiences.
