Mushroom Adobo
3.5
(20)
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
Mushrooms and assembly
Preparation
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.
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.
Leave a Review
Reviews (20)
Back to TopI made this dish for my niece who is vegan, but everyone at the dinner wanted to share it. The presentation on a platter with the arugula, rice and mushrooms was impressive. Have made it again to rave review
Anonymous
New York
11/13/2022
Very potent mushrooms. I reduced the salt significantly because of previous comments and the result was good. I recommend serving it as a side to another hearty vegetable main dish and rice. It's a lot of effort to make this simple dish, not sure if I'll make it again because of the effort required.
Molls
California
9/11/2022
I should’ve read the comments first, as others have said this is incredibly way too salty and that’s coming from a Family who likes their food salty. The mushrooms have a nice deep rich flavor and I found the portions a good size for four. I would suggest as others have said removing all the extra salt. I used a mushroom Dashi instead of the mushroom Bullion.
David
Maryland
11/18/2021
Imagine my horror to discover that "Artificial Flavor" was a primary ingredient in the recommended mushroom bouillon powder. Used ground dried mushrooms instead. This was good, although my husband complained it wasn't enough food. Might have been more robust with watercress, but my grocery store doesn't sell it. Was easy enough to pull together, quicker than the recommended time if you do steps together. Might make again.
nilssons
10/19/2021
I agree with many had to watch the salt and attempted to “halve” this recipe… FAILURE! I have a feeling the cooking of the brown sugar may have started the whole thing off and it was downhill from there with regard to flavor and I was careful not to burn the sugar. I ended up throwing the whole thing out.
AmyF
Miami
9/22/2021
I made this last night. It was oohhhh so salty. Not a shock considering the amount of soy in addition to the bullion. I softened it by using a lot more arugula - more like salad with mushroom topper. I prefer my adobo a little more acidic so I may use a little distilled white vinegar in combo with the rice vinegar I think I will put the leftovers into risotto which always needs a punch of salt in the add ins. Or maybe over a pork chop. I am not sure if I will do it again considering the cost of the mushrooms
Cmt
West coast
9/20/2021
Sounds terrific however will think about doing a more keto friendly version. Maybe monk fruit instead of sugar. Wonder if stevia wouldn't work? And need to think of a thickener other than cornstarch. Also, all that salt! Himalayan salt instead of all that processed salt and less of it. Mushrooms are so healthy and wonderful and really should be cooked in the most nutritious way possible.
Tamarque
New Paltz, NY
9/16/2021
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