Sarah Brown
Mushroom adobo is a vegan take on the Filipino national dish, adobo, which traditionally consists of meat simmered in an aromatic soy sauce and vinegar-based marinade. The vegan version uses mushrooms, cooked in a tangy, garlicky sauce, and served on a bed of garlic fried rice. The dish is said to be packed with umami and can be served at any time of the day.
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What You'll Learn
Mushroom Adobo is a vegan twist on a Filipino classic
Adobo is a popular Filipino dish, often made with chicken, pork, or squid. However, Mushroom Adobo is a vegan-friendly twist on this classic dish, offering all the flavor without the meat.
This plant-based version uses mushrooms as the star ingredient, cooked in a tangy, savory, and sweet sauce. It is an umami-rich dish, with a mix of fresh mushrooms, including oyster, maitake, and portobello, cooked in classic Filipino adobo flavors. The mushrooms are typically seared and then cooked in a sauce of vinegar, soy sauce, and garlic, with bay leaves and black peppercorns, creating a thick, glossy sauce.
The mushrooms are often served on a bed of garlic fried rice, with a fried egg on top, and garnished with garlic chips and sliced green onions. This dish can be enjoyed at any time of the day and is a great way to use up leftover vegetables. It is a brilliant approach to Filipino cuisine, leaning into its umami flavors, and is a popular dish at restaurants such as Kasama in Chicago, which offers a veggie-forward breakfast bowl with mushroom adobo.
To make the dish even more savory, mushroom bouillon powder can be added to the sauce, giving it an extra depth of flavor that is often harder to achieve in vegan dishes. This vegan twist on a Filipino classic is a great option for those craving classic Asian dishes with a vegan-friendly approach.
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It is a savoury, sweet, and tangy dish
Mushroom adobo is a savoury, sweet, and tangy dish that is considered the national dish of the Philippines. It is a vegan take on the Filipino classic adobo, which traditionally uses meat, seafood, or chicken simmered in an aromatic soy sauce and vinegar-based marinade. The mushroom version is packed with umami flavours and features mushrooms cooked in a thick, glossy sauce. The dish is best served with garlic-fried rice and a fried egg, garnished with fried garlic and sliced scallions or green onions.
The key ingredients in mushroom adobo are mushrooms, soy sauce, vinegar, and garlic, with additional ingredients such as brown sugar, chicken stock, and butter to add depth of flavour. The mushrooms are first browned in a pan, and then garlic is added and cooked until golden brown. Vinegar is added to the pan to deglaze it, scraping up any browned bits, and the liquid is reduced by half. Soy sauce, chicken stock, and brown sugar are then added, and the sauce is reduced again. Butter is stirred in to emulsify the sauce, and additional seasoning is added as needed.
The mushrooms are then served over garlic-fried rice, with a fried egg on top, and garnished with fried garlic and sliced scallions or green onions. This dish is a brilliant approach to the classic Filipino technique, offering a meat-free version that is just as flavourful. It is a quick and easy weeknight dinner option and a great way to use up leftover vegetables.
The recipe for mushroom adobo can be adapted to personal preferences and ingredient availability. Any variety of mushrooms can be used, and the dish can be made vegan by substituting vegetable stock for chicken stock. The level of browning on the mushrooms and garlic can be adjusted to taste, and additional ingredients such as chicken or asparagus can be added to create a heartier dish.
Mushroom adobo is a savoury, sweet, and tangy dish that showcases the versatility of mushrooms and the unique flavours of Filipino cuisine. It is a vegan-friendly option that is both satisfying and delicious, perfect for breakfast, lunch, or dinner.
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It is served with garlic-fried rice and a fried egg
Mushroom adobo is a vegan take on the classic Filipino dish, adobo, which is typically made with meat simmered in an aromatic soy sauce and vinegar-based marinade. It is savoury, sweet, and has a kick of acidity. The mushrooms are cooked in a tangy, garlicky sauce, and the dish is often served with garlic-fried rice and a fried egg.
The garlic-fried rice is an essential component of the dish, adding a crunchy, savoury layer. To make it, heat vegetable oil in a pan and fry minced garlic until golden brown. Remove the garlic from the oil and set it aside. Next, cook the cooled white rice in the garlic oil, adding salt and pepper to taste.
The fried egg is another key element, providing a protein boost and a delicious, comforting touch. To prepare, fry an egg in a little oil until it is cooked to your preferred doneness.
To assemble the dish, place a serving of the garlic-fried rice in a bowl and top it with the mushroom adobo. Place the fried egg on top, and garnish with crispy fried garlic and sliced scallions or green onions. This hearty meal is perfect for breakfast, lunch, or dinner and can be enjoyed any time of the day.
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The mushrooms are cooked in a soy sauce and vinegar-based marinade
Adobo is a popular Filipino dish, often considered the national dish of the Philippines. It typically involves meat simmered in a soy sauce and vinegar-based marinade. However, Chef Raj Abat has created a vegan version of this classic dish, using mushrooms instead of meat.
To make mushroom adobo, the mushrooms are cooked in a soy sauce and vinegar-based marinade, along with other ingredients such as garlic, bay leaf, black peppercorns, and mushroom bouillon powder. The mushrooms are first seared or browned in a pan, and then the remaining ingredients are added. The vinegar is used to scrape up any browned bits stuck to the pan, and the liquid is reduced by half. The soy sauce, chicken stock or vegetable stock, and brown sugar are then added, and the sauce is reduced again. Butter is stirred in to emulsify the sauce, and more brown sugar and salt are added to taste.
The mushroom adobo is typically served on a bed of garlic fried rice, with a fried egg on top, and garnished with crispy fried garlic and sliced scallions or green onions. This dish can be enjoyed at any time of the day and is a great way to use up leftover vegetables. It is a tasty, tangy, garlicky, and umami-packed dish that is sure to satisfy any craving.
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The recipe originates from Kasama, a Chicago restaurant
Kasama's mushroom adobo is a brilliant approach to the classic Filipino technique that leans all the way into its umami goodness. With garlic-fried rice and a fried egg, it’s also a low-key megahit. The recipe is adapted from Eater: 100 Essential Restaurant Recipes by Hillary Dixler Canavan and is a veggie-forward breakfast bowl.
To make the garlic-fried rice, heat three tablespoons of vegetable oil in a pan. Add 12 cloves of minced garlic and cook until fragrant. Add four cups of cooked and cooled white rice and season with salt and pepper. For the mushroom adobo, rinse and slice a pound of fresh mushrooms. Heat two to three tablespoons of oil in a pan. Add the mushrooms and sear until browned. Transfer the mushrooms to a bowl and set aside. In the same pan, heat two to three tablespoons of garlic oil or a new batch of neutral oil. Add thinly sliced garlic and cook for one to two minutes over medium heat or until almost golden brown. Remove from the heat and set aside.
In the same pan, heat two tablespoons of oil. Add diced shallots and cook until translucent and aromatic. Once the mushrooms are browned, add the garlic and continue to cook until the garlic is golden brown. Add vinegar, scraping up any browned bits stuck to the pan, and continue cooking until the liquid is reduced by half. Add soy sauce, chicken stock, and brown sugar to the pan and let it cook until the sauce is reduced by half. Stir in butter to emulsify the sauce. Season with more brown sugar and salt, as needed. Fry an egg in a little oil until it’s done to your liking.
To serve, spoon the mushroom adobo over the garlic rice and top with the fried egg. Garnish with crispy fried garlic and sliced scallions.
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Frequently asked questions
Mushroom adobo is a vegan take on the Filipino national dish, adobo. It is made with mushrooms cooked in a tangy, garlicky sauce.
You will need mushrooms, garlic, vinegar, soy sauce, brown sugar, butter, salt, pepper, and mushroom bouillon powder. You can also add chicken stock, chicken, or an egg to serve.
You can use any variety of mushroom, such as oyster, maitake, or portobello mushrooms.
Mushroom adobo was created by Chef Raj Abat, who opened a vegan Filipino restaurant in Manhattan in 2020.
Mushroom adobo is a quick weeknight dinner that can be made in under an hour.
