Mushroom Adobo

Mushroom Adobo

from epicurious.com
45 min
4 servings

Filipino adobos are commonly made with chicken, pork, or squid, but this vegan adobo recipe uses only plant-based and gluten-free ingredients.

Ingredients

  • 1 tbsp.light or dark brown sugar
  • ½ cupunseasoned rice vinegar (such as marukan)
  • ½ cuptamari (such as san-j)
  • 10garlic cloves, peeled (not smashed)
  • 3dried bay leaves
  • 1 tbsp.black peppercorns
  • 1 tsp.diamond crystal or ½ tsp. morton kosher salt
  • 1 tsp.cornstarch
  • 2 tsp.mushroom bouillon powder (such as lee kum kee)
  • 1 ½ tsp.freshly ground black pepper
  • 1 tsp.diamond crystal or ½ tsp. morton kosher salt, plus more
  • 2 tbsp.refined coconut oil or vegetable oil
  • 1 ½ 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 oz.watercress or baby arugula (optional)

Directions

  1. 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.

  2. 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.

  3. 3

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

  4. 4

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

  5. 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.

  6. 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.

  7. 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.