Mushroom Adobo Recipes

SHIITAKE MUSHROOM ADOBO

Shiitake Mushroom Adobo image

Adobo is a Filipino household staple usually made with chicken or pork. This vegetarian version swaps in dried shiitake mushrooms, which give it a meaty texture and deep satisfying flavor. Dried shiitakes also make it a pantry meal that can be prepared in just about an hour. Use organic sugar or agave nectar to make it vegan.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 ounces dried shiitake mushrooms
3 tablespoons canola oil or other neutral-flavored oil
4 cloves garlic, crushed and peeled
1 large yellow onion, diced
2/3 cup soy sauce
1/4 cup granulated sugar or 3 tablespoons agave nectar
2 fresh bay leaves or 1 dry bay leaf
Freshly ground black pepper
1/4 cup white distilled vinegar
Cooked jasmine rice, for serving

Steps:

Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.

MUSHROOM ADOBO

Mushroom Adobo image

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

Provided by Rajah Abat

Time 45m

Yield 4 Servings

Number Of Ingredients 15

Ingredients

1 Tbsp. light or dark brown sugar
½ cup unseasoned rice vinegar (such as Marukan)
½ cup tamari (such as San-J)
10 garlic cloves, peeled (not smashed)
3 dried 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)
1½ tsp. freshly ground black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
2-3 Tbsp. refined coconut oil or vegetable oil
1½ 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)
2-3 oz. watercress or baby arugula (optional)

Steps:

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.
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.
Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
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.
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.
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.

FAMOUS CHICKEN ADOBO

Famous Chicken Adobo image

This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.

Provided by angelaBBf

Categories Main Dish Recipes Chicken Chicken Adobo Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅓ cup white vinegar
⅔ cup low sodium soy sauce
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g

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