This Mushroom Adobo is a vegan and vegetarian version of our very own classic dish, adobo. The dish features mushroom slices with a tangy and savory sauce from soy sauce, vinegar, onion, garlic, and peppercorn.
I know we all love adobo, right? And if you love mushrooms too, this yummy adobo mushroom recipe is a win, win for everybody. Either you are vegetarian or plant-based or you just wanted to try a different adobo version. My Filipino experienced will help you make the best version of meatless adobo.
Did you know that adobo was introduced to the Philippines during the Spanish colonial period, which lasted from the 16th to the late 19th century? the Spanish brought with them a variety of ingredients and cooking techniques that greatly influenced Filipino cuisine.
Ingredients
You can find in the recipe card the printable version of the full ingredients and instructions.
- Mushrooms - You can use any type of mushroom for this adobo recipe. When cleaning mushrooms, use a wet paper towel instead of running water. The mushroom will absorb dirt in the water and will release it back while cooking.
- Garlic and Onion - Important aromatics to add flavors.
- Soy Sauce - It is a must-have sauce in making Pinoy-style adobo and most Asian cuisine uses this to season their dish.
- Vinegar - It gives a tangy flavor.
- Ground Peppercorn
Instructions
Preparation: Prepare the ingredients before starting to cook for a smooth cooking process. Clean the mushrooms with a wet paper towel until clean through or all the dirt has been removed. Sliced them in your preferred bite-size slices. Smashed the garlic and chopped the onion. The procedures are super easy to follow.
Step 1. In a skillet over medium heat, pour and heat about 2 tablespoons of cooking oil. Cook the minced garlic and chopped onion until aromatic, stirring occasionally to avoid burning the garlic.
Step 2. Add the prepared mushrooms, soy sauce, and ground peppercorn. Stir and simmer in low-medium heat until the mushrooms are browned and tender.
Step 3. Pour the vinegar, leave it undisturbed, and let it cook for 1 minute, then stir to blend all the ingredients together. Taste and adjust the seasoning with more soy sauce and vinegar if needed. Serve and enjoy!
Helpful Tips
- Use a variety of mushrooms when you can. Different types of mushrooms have different sizes, textures, and flavors. Using a variety of mushrooms can add depth and complexity to the dish. You could use a mix of shiitake, oyster, and button mushrooms.
- You can marinate the mushrooms for about 10 minutes up to overnight with soy sauce, vinegar, and ground peppercorn to infuse all the flavor of the sauce into the mushroom. You can leave it on the countertop or refrigerator while marinating.
- While you can marinate them to infuse the flavors, leftovers do the same trick since the cooked mushrooms soak all the savory sauce flavors while stored in the fridge.
- Browned the mushrooms while sauteeing them to help deepen their flavors and nice texture.
- Let the mushrooms simmer in low heat to cook slowly and ensure that the mushrooms are tender and absorb the flavor of the sauce.
Storage and Reheating Tips
- Storage: Allow it to cool completely and transfer it into a glass container. Store and keep in the refrigerator for up to 5 days. It tastes better and is more flavorful the next day by infusing all the flavors of the sauce into the mushrooms. You can freeze adobo in an air-tight glass container in the freezer for up to 3 months. Thaw in the refrigerator the night before consuming it.
- Reheating Tips: To reheat adobo, transfer the dish into a shallow skillet and heat on medium heat until warm through.
Frequently Asked Questions
Adobo flavor is characterized by a tangy, savory, slightly sour, and salty taste. This dish is balanced with soy sauce and vinegar, which gives its signature taste.
Yes, mushroom adobo can be made vegan by using plant-based ingredients and omitting any animal products in the recipe.
Yes, you can use any type of mushroom you preferred and it is available to you. However, it is best to use mushrooms with meaty textures, such as oysters, shiitake, and portabella mushrooms.
This is a delicious dish to serve with steamed white rice, garlic fried rice, or steamed vegetables on the side.
Absolutely! However, keep in mind that apple cider vinegar has a sweeter taste, so it will affect the overall taste in a good way.
Adobo is a dish that has Filipino and Spanish origins. The original Spanish adobo is cooked with marinated meat in soy sauce, vinegar, garlic, and spices to preserve the dish longer. Today, beloved Filipino calls it their national dish.
More Recipes You Might Like
- Pan-fried Crispy Tofu
- Filipino Vegan Pancit
- Vegan Japchae
- Vegan Udon Stir Fry
- Vegan Mushroom Soup
- Mushroom Vegetable Fried Rice
- Sauteed Garlic Mushrooms and Leeks
- Creamy Mushroom Carbonara
Mushroom Adobo
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 small onion
- 1 pound mushrooms
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- ½ teaspoon peppercorns ground
- 1 stalk green onion chopped
Instructions
- Prepare the ingredients before starting to cook for a smooth cooking process. Clean the mushrooms with a wet paper towel until clean through or all the dirt has been removed. Sliced them in your preferred bite-size slices. Smashed the garlic and chopped the onion.
- In a skillet over medium heat, pour and heat about 2 tablespoons of cooking oil. Cook the minced garlic and chopped onion until aromatic, occasionally stirring to avoid burning the garlic.
- Add the prepared mushrooms, soy sauce, and ground peppercorn. Stir and simmer in low-medium heat until the mushrooms are browned and tender.
- Pour the vinegar, leave it undisturbed, and let it cook for 1 minute, then stir to blend all the ingredients together. Taste and adjust the seasoning with more soy sauce and vinegar if needed. Sprinkle chopped green onions. Serve and enjoy!
Notes
Recipe Notes:
- Use a variety of mushrooms when you can. Different types of mushrooms have different sizes, textures, and flavors. Using a variety of mushrooms can add depth and complexity to the dish. You could use a mix of shitake, oyster, and button mushrooms.
- You can marinate the mushrooms for about 10 minutes up to overnight with soy sauce, vinegar, and ground peppercorn to infuse all the flavor of the sauce. You can leave it on the countertop or refrigerator while marinating.
- While you can marinate them to infuse the flavors, leftovers do the same trick since the cooked mushrooms soak all the savory sauce flavors while sitting in the fridge.
- Browned the mushrooms while sauteeing them to help deepen their flavors and nice texture.
- Let the mushrooms simmer in low heat to cook slowly and ensure that the mushrooms are tender and absorb the sauce.
Dalia Silao
Very delicious
Anonymous
So easy to make and lokks delicious
Jomelyn
Thanks alot!
Maggi
I wanted to try this for tomorrow. Thanks!
Jomelyn
Hello Maggi, Let me know how it works. I hope you like the recipe.