Filipino vegetarian mushroom adobo

Total time 30 mins

15 mins preparation time

15 mins cooking time

An aromatic mushroom sauce made with shiitake, oyster and button mushrooms, simmered with Kikkoman Soy Sauce, bay leaves and rice vinegar. Simple, rich comfort food with a subtle Asian twist.

Ingredients

10 portion(s)

For the dish:

80 ml

vegetable oil

30 g

garlic (6 cloves), thinly sliced

300 g

onion, cut into thin wedges

1 ½ kg

shiitake mushrooms, oyster mushrooms and button mushrooms, cut into strips

bay leaves

200 ml

Kikkoman Naturally Brewed Soy Sauce

1 ½ litre

vegetable stock

50 ml

rice vinegar

20 g

cane sugar

Additionally:

1 ½ kg

long-grain rice (e.g. basmati), cooked

Garnish:

100 g

spring onion, white part finely sliced and soaked in cold water, green part cut into coarse pieces

Allergens:

Soy, Gluten, Celery

Total weight per portion:

510 g

Weight per ingredient:

Mushroom Sauce: 345 g
Rice: 150 g
Spring onion: 15 g

Preparation

Step 1

Heat the vegetable oil in a large pan and fry the garlic for 3–4 minutes until golden. Drain on kitchen paper and set aside. Then sauté the onion for 2–3 minutes until translucent.

Step 2

Add the mushrooms and fry for 6–7 minutes until lightly browned and softened.

Step 3

Add the bay leaves, Kikkoman Soy Sauce, vegetable stock, rice vinegar and cane sugar. Simmer over low heat for about 15 minutes, stirring occasionally, until the sauce becomes thick and slightly glossy.

Step 4

Spoon the hot mushroom sauce over the rice and sprinkle with the spring onions and the fried garlic.

Tip

For a European twist, try serving the mushroom adobo with millet or bulgur instead of rice—it adds a gentle, nutty note and a change of texture.

Recipe-ID: F1138

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