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–+ servings
Mushroom Adobo

Mushroom Adobo

Mushroom Adobo reimagines the iconic Filipino dish with whole button mushrooms instead of meat. These fungi absorb the signature tangy-savory blend of soy sauce and vinegar while maintaining their meaty texture. Quick-cooked with garlic and finished with a touch of sugar to balance acidity, this vegetarian adaptation delivers classic adobo satisfaction in just 20 minutes. The absence of added water allows the naturally moisture-rich mushrooms to release their own juices, creating a concentrated sauce that clings perfectly to each bite. Served over steamed rice, it offers a hearty, umami-rich meal that honors traditional Filipino flavor profiles while providing a meatless alternative.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Difficulty Intermediate

Ingredients
 

  • 2 tablespoon olive oil
  • 4 cloves garlic smashed and peeled
  • 1 ½ lbs whole button mushrooms
  • Sea salt and freshly ground pepper
  • 3 tablespoon soy sauce
  • 3 tablespoon white vinegar
  • 1 bay leaf
  • 1 teaspoon sugar

Instructions
 

  • Prepare the mushrooms: Lightly rinse mushrooms with cool water and pat dry with paper towels.
  • Sauté the aromatics: Heat wok or skillet over medium-high heat. Add oil, rotating to coat sides of skillet. Add garlic and mushrooms; stir-fry until mushrooms are slightly browned, about 2 minutes. Season with salt and pepper.
  • Simmer in adobo sauce: 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.
  • Finish the dish: Add sugar and stir to combine, balancing the tangy flavors.
  • Serve: Transfer to a serving plate and serve with steamed rice.

Tips from Lola's Kitchen

  • Don't wash mushrooms excessively - They absorb water quickly and can become soggy. A light rinse and thorough pat-dry is sufficient.
  • Let the sauce come to a boil before reducing heat - This helps the vinegar to fully release its acidic aroma, resulting in a more balanced flavor.
  • Don't stir immediately after adding the vinegar and soy sauce - Allowing the mixture to come to a boil untouched helps develop a deeper flavor.
  • Brown the mushrooms properly - Take time during the initial stir-frying to get some color on the mushrooms, as this develops a richer, more complex flavor.
  • Double the recipe - These mushrooms disappear quickly! Consider making a larger batch for leftovers.
Tried this recipe?Let us know how it was!