Mushroom Adobo
Mushroom Adobo
Ingredients
For the Mushroom Adobo
- 1 cup garlic, peeled and chopped, divided
- 4 ounces oyster mushrooms, torn into bite-sized pieces
- 4 ounces trumpet mushrooms, sliced
- 4 ounces button mushrooms, quartered
- 2 tablespoons vegetable oil
- 1/2 cup white vinegar
- 1 teaspoon black pepper, freshly ground
- 2 bay leaves
- 1/2 cup soy sauce
- 1/2 cup chicken stock
- 1 tablespoon brown sugar, packed
- 2 tablespoons unsalted butter
For Serving
- 4 cups cooked rice, for garlic fried rice
- 4 eggs
- 2 tablespoons green onions, chopped, for garnish
- 2 tablespoons vegetable oil, for frying eggs
Instructions
- 1
Prepare the garlic. Take 1/4 cup of the chopped garlic and set aside for the garlic fried rice. Keep the remaining 3/4 cup of chopped garlic for the adobo.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the 1/4 cup of chopped garlic and fry until golden brown and crispy. Remove the crispy garlic bits with a slotted spoon and set aside. Leave the residual oil in the pan.
⏱️ 3 min
- 3
Add the oyster, trumpet, and button mushrooms to the same pan. Sauté the mushrooms, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
⏱️ 10 min
- 4
Add the remaining 3/4 cup of chopped garlic to the pan with the mushrooms. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Deglaze the pan by pouring in the 1/2 cup of white vinegar. Scrape up any browned bits from the bottom of the pan. Let the vinegar cook down for 1-2 minutes until its strong aroma dissipates.
⏱️ 2 min - 6
Stir in the 1 teaspoon of freshly ground black pepper and the 2 bay leaves.
⏱️ 1 min
- 7
Pour in the 1/2 cup of soy sauce and the 1/2 cup of chicken stock. Add the 1 tablespoon of packed brown sugar. Stir well to combine.
⏱️ 1 min
- 8
Bring the mixture to a simmer, then reduce the heat to medium-low. Let the adobo simmer, uncovered, for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
⏱️ 15 min
- 9
Remove the pan from the heat and stir in the 2 tablespoons of unsalted butter until melted and fully incorporated. Taste and adjust seasoning if needed.
⏱️ 2 min
- 10
While the adobo is simmering, prepare the garlic fried rice. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cooked rice and the reserved crispy garlic bits. Stir-fry for 3-5 minutes until heated through. Season with a pinch of salt if desired.
⏱️ 5 min
- 11
In another small pan, heat 1 tablespoon of vegetable oil over medium heat. Crack the 4 eggs into the pan and fry until the whites are set and the yolks are still runny, or to your preference.
⏱️ 4 min
- 12
Serve the Mushroom Adobo hot over the garlic fried rice. Top each serving with a fried egg and garnish with chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Adobo
For the Mushroom Adobo
- 1 cup garlic, peeled and chopped, divided
- 4 ounces oyster mushrooms, torn into bite-sized pieces
- 4 ounces trumpet mushrooms, sliced
- 4 ounces button mushrooms, quartered
- 2 tablespoons vegetable oil
- 1/2 cup white vinegar
- 1 teaspoon black pepper, freshly ground
- 2 bay leaves
- 1/2 cup soy sauce
- 1/2 cup chicken stock
- 1 tablespoon brown sugar, packed
- 2 tablespoons unsalted butter
For Serving
- 4 cups cooked rice, for garlic fried rice
- 4 eggs
- 2 tablespoons green onions, chopped, for garnish
- 2 tablespoons vegetable oil, for frying eggs
Instructions
- 1
Prepare the garlic. Take 1/4 cup of the chopped garlic and set aside for the garlic fried rice. Keep the remaining 3/4 cup of chopped garlic for the adobo.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the 1/4 cup of chopped garlic and fry until golden brown and crispy. Remove the crispy garlic bits with a slotted spoon and set aside. Leave the residual oil in the pan.
⏱️ 3 min - 3
Add the oyster, trumpet, and button mushrooms to the same pan. Sauté the mushrooms, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
⏱️ 10 min - 4
Add the remaining 3/4 cup of chopped garlic to the pan with the mushrooms. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Deglaze the pan by pouring in the 1/2 cup of white vinegar. Scrape up any browned bits from the bottom of the pan. Let the vinegar cook down for 1-2 minutes until its strong aroma dissipates.
⏱️ 2 min - 6
Stir in the 1 teaspoon of freshly ground black pepper and the 2 bay leaves.
⏱️ 1 min - 7
Pour in the 1/2 cup of soy sauce and the 1/2 cup of chicken stock. Add the 1 tablespoon of packed brown sugar. Stir well to combine.
⏱️ 1 min - 8
Bring the mixture to a simmer, then reduce the heat to medium-low. Let the adobo simmer, uncovered, for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
⏱️ 15 min - 9
Remove the pan from the heat and stir in the 2 tablespoons of unsalted butter until melted and fully incorporated. Taste and adjust seasoning if needed.
⏱️ 2 min - 10
While the adobo is simmering, prepare the garlic fried rice. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cooked rice and the reserved crispy garlic bits. Stir-fry for 3-5 minutes until heated through. Season with a pinch of salt if desired.
⏱️ 5 min - 11
In another small pan, heat 1 tablespoon of vegetable oil over medium heat. Crack the 4 eggs into the pan and fry until the whites are set and the yolks are still runny, or to your preference.
⏱️ 4 min - 12
Serve the Mushroom Adobo hot over the garlic fried rice. Top each serving with a fried egg and garnish with chopped green onions.
⏱️ 2 min