Mushroom Adobo
Ingredients
- 1 tbsp.light or dark brown sugar
- ½ cunseasoned rice vinegar
such as marukan
- ½ ctamari
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
torn into 2" pieces if large, such as hen of the woods, king oyster, and/or pioppino
- steamed jasmine rice
for serving
- 2 oz.watercress or baby arugula
optional
Directions
- 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
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
Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
- 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
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
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
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.
Mushroom Adobo
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About this Recipe
Craving the rich, tangy, and savory flavors of a classic adobo but looking for a plant-based option? This Mushroom Adobo delivers all the traditional Filipino comfort in a hearty, vegan dish that's perfect for a satisfying weeknight meal.
This recipe cleverly transforms the beloved Filipino stew into a vibrant vegan and gluten-free experience. Instead of meat, a medley of mixed mushrooms soak up the iconic adobo sauce, offering a deeply satisfying texture and incredible depth of flavor that highlights the earthy notes of the fungi. The clever use of tamari and mushroom bouillon powder ensures a robust umami profile that doesn't miss a beat.
You can expect a deeply flavorful and aromatic dish, where tender, earthy mushrooms are coated in a glossy, savory-tangy sauce. The robust flavors of tamari, unseasoned rice vinegar, and garlic are balanced by a touch of brown sugar and the warmth of black peppercorns, creating a comforting experience. This naturally dairy-free and gluten-free dish is incredibly satisfying, pairing beautifully with fluffy steamed jasmine rice.
Feel free to experiment with different mushroom varieties; if hen of the woods, king oyster, or pioppino are unavailable, a mix of cremini or shiitake mushrooms will also work beautifully. While refined coconut oil lends a subtle richness, a neutral vegetable oil can be used as a simple swap. For serving, watercress or baby arugula offer a fresh, peppery contrast, but are entirely optional.
This hearty Mushroom Adobo is a wonderful main dish, best served warm over steaming piles of jasmine rice to soak up all the delicious sauce. The optional fresh greens add a bright, peppery counterpoint to the rich flavors.