More About Mushroom Adobo
Active Time
45 minutes
Total Time
45 minutes
Ingredients
4 Servings
Adobo Sauce
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
Mushrooms and assembly
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)
Adobo Sauce
Step 1
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.
Step 2
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.
Step 3
Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
Step 4
Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
Mushrooms and assembly
Step 5
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.
Step 6
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.
Step 7
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.
45 minutes
Total Time
45 minutes
Ingredients
4 Servings
Adobo Sauce
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
Mushrooms and assembly
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)
Adobo Sauce
Step 1
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.
Step 2
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.
Step 3
Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
Step 4
Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
Mushrooms and assembly
Step 5
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.
Step 6
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.
Step 7
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.
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