Filipino-Style Adobo Mushrooms
Salty, tangy and sweet, this vegetarian version of a classic Filipino dish is everything you never knew you needed.
Prep Time: 5ish min
Cook Time: 30ish min
Yield: 2ish servings
Ingredients
4 cups oyster mushrooms
1/2 cup soy sauce
3/4 cup white vinegar
1 cup water
2 tsp sugar
2 tsp pepper
2 bay leaves
3 cloves of garlic
2” piece of ginger
3 green onions
Instructions
Prep! Clean and roughly chop the mushrooms into large, bite size chunks. Peel and smash the ginger. Peel and cut the ginger into large pieces. Thinly slice the green tops of the green onions for garnish.
In a large skillet over medium-high heat, add the soy sauce, white vinegar, garlic, ginger, mushrooms, and pepper. Don’t stir! Wait for it to boil. My mom said “I don’t know why, but if a Filipino sees you stirring before it boils, they’ll have a lot to say”.
Once it boils, add the water, sugar, and bay leaf. Stir.
Turn the heat down to low, cover and simmer for 20-30 minutes, or until the mushrooms have absorbed most of the liquid. If you’re serving this over rice (which you definitely should) now is a good time to make it!
Taste and adjust seasoning as needed. If it’s too vinegary, add a bit more water. Too salty, add a bit more sugar.
Once the mushrooms have absorbed most of the liquid, they’ll be tender and brown.
Top it off with the green onion, and serve over rice. Tbh, its better the next day, so you can definitely make this a day or two ahead of time.