Mushroom Adobo

mushroom vinegar garlic pepper rice watercress arugula peanut free dairy free tree nut free philippines southeast asian wheat/gluten-free vegetable vegetarian fall winter vegan

Rajah Abat

4 Servings

Source

Ingredients

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

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)

Method

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.

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.

Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.

Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.

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.

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.

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.