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Epicurious

Mushroom Adobo

3.5

(20)

sautd mushrooms in adobo with watercress and rice.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Adobo is the national dish of the Philippines. Every region has its own version of how and what adobo is. If you ask every Pinoy, theirs is always the best version. But no matter the region or personal adaptation, all adobo recipes have soy sauce, vinegar, bay leaves, garlic, and black pepper. 

Adobos are commonly made with chicken, pork, or squid, but I chose to reimagine adobo using only plant-based and gluten-free ingredients so that people with dietary restrictions and preferences can experience this essential part of the cuisine and culture of the Philippines. Mushrooms are a great substitute for meat as the flavor and texture is comparable and, dare I say, more delicious.

Some brands of mushroom bouillon come in granulated pellets. If this is the case with yours, grind it to a powder first (in your spice mill, with a mortar and pestle, or in a resealable bag with a rolling pin), then measure.

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