Mushroom Adobo with Sinangag (Fried Garlic Rice)

This is a plant-forward vegan twist on the classic Filipino dish, adobo. This is an umami-packed Mushroom Adobo with Sinangag or Filipino Fried Garlic Rice. A mix of fresh mushrooms are cooked down in classic Filipino adobo flavors - savory, sweet, and a kick of acidity paired with aromatic shallots and garlic. The mushrooms are cooked down in the sauce and reduced before being served on a bed of fried garlic rice or sinangag - a Filipino classic. Enjoy this bowl for breakfast, lunch, dinner, or any time of the day.

📝 Ingredients

• 1 lb fresh mushrooms of choice (- I used a mix of oyster, maitake, and portobello mushrooms)
• Neutral oil (for cooking)
• Salt (to taste)
• 6 cloves garlic ( - thinly sliced 3 cloves, mince the other 3 cloves)
• 1/2 medium shallot (, finely diced)
• 1/4 tsp whole pepper corns
• Fresh ground pepper
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 2 to 2.5 tbsp brown sugar (, adjust to desired sweetness)
• 1/4 cup distilled white vinegar ( or rice vinegar)
• 2 dried bay leaves (, optional)
• 3/4 cup vegetable broth
• 1 tbsp vegan butter
• Sinangag or Fried Garlic Rice
• Fried garlic chips
• Thinly sliced green onions (for garnish)

👨‍🍳 Instructions

1. 1--- MUSHROOMS ---
2. 2Quickly rinse your mushrooms in cold running water. Do not soak. Pat dry.
3. 3Slice the mushrooms or break apart with your hands. For the large portobello mushrooms, I sliced these into 1” thick pieces.
4. 4Heat a large skillet or pan over medium heat. Once hot, add the mushrooms and spread apart on the pan. You may need to do this in batches depending on the size of your pan. Sprinkle some salt over the mushrooms.
5. 5Leave the mushrooms untouched until the bottom gets a nice brown or sear around the edges. This will help draw out excess moisture from the mushrooms. Repeat from the other side and the remaining mushrooms.
6. 6Once the mushrooms have a nice brown and are seared nicely, transfer these to a bowl or plate.
7. 7--- GARLIC CHIPS ---
8. 8In the same pan, heat 2-3 tbsp oil. Once hot, add the thinly sliced garlic and cook for 1-2 minutes over medium heat or until almost golden brown. Remove from the heat immediately and place on a plate lined with a paper towel. This is to drain excess oil.
9. 9Note: when the garlic is almost golden brown, remove this from the oil immediately because it will continue to cook from the heat.
10. 10Do not discard the garlic oil. You can set this aside from the garlic fried rice or for stir-frying later on.
11. 11--- SINANGAG ---
12. 12In the same pan, heat the garlic oil or a new batch of neutral oil. Once hot, cook the sinangag.
13. 13Remove from the pan.
14. 14--- MUSHROOM ADOBO ---
15. 15In the same pan, heat 2 tbsp oil.
16. 16Once hot, add the diced shallots. Cook for 30 seconds until translucent and aromatic.
17. 17Add the minced garlic and cook for another 30 seconds to 1 minute.
18. 18Add the whole pepper corns and more freshly ground pepper. Pour in the soy sauce, veg oyster sauce, sugar, vinegar, and bay leaves (if using).
19. 19Add the mushrooms. Mix well into the sauce.
20. 20Over medium high heat, pour the vegetable broth.
21. 21Leave everything to come to a gentle simmer and leave the mushrooms to cook in the liquid for 10-15 minutes or until the liquid has reduced.
22. 22When all the liquid has almost reduced, add 1 tbsp vegan butter and allow that to melt to coat the mushrooms.
23. 23Mix well. Once the sauce has reduced, taste the mushrooms and feel free to season with more sugar for sweetness and salt and pepper to taste if desired.
24. 24--- TO SERVE ---
25. 25Serve the mushroom adobo over a bowl of garlic rice and then top with the garlic chips. Finish with thinly sliced green onions to garnish.
26. 26Enjoy while hot!