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Adobo Instructions:

• In a large pot or Dutch oven, combine the mushrooms, coconut vinegar, dark soy sauce, brown sugar, water, garlic, onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat to low and simmer for about 30 minutes.
• Heat the vegetable oil in a separate pan over medium heat. Add the Mushroom Adobo to the pan and cook for an additional 5-10 minutes, until the mushrooms are tender and the sauce has reduced. Season with salt to taste.

Garlic Rice Instructions:

• In a pan, heat the vegetable oil over medium heat.
• Add the minced garlic and cook until fragrant, about 1 minute. (Optionally use fried garlic)
  
• Add the day old cooked rice to the pan and stir to coat with the garlic oil.

Achara Instructions:

• In a small saucepan, combine the grated green papaya, vinegar, water, sugar, and salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
• Remove from heat and allow to cool. Transfer to a jar or container with a tight-fitting lid and refrigerate until ready to serve.

Pandesal Instructions:

• In a large mixing bowl, combine the flour and salt. In a separate small bowl, combine the yeast, warm water, and sugar. Let the mixture sit for 5-10 minutes until it becomes foamy.
• Add the yeast mixture, vegetable oil, and egg (if using) to the flour mixture and mix until a dough forms. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
• Place the dough in a greased bowl and cover with a towel. Let it rise in a warm place for 1-2 hours, until it has doubled in size.
• Preheat your oven to 375°F (190°C). Punch down the dough and divide it into small balls (about the size of a golf ball). Place the balls on a baking sheet lined with parchment paper and let them rise for an additional 10-15 minutes.
• Bake the Pandesal for 15-20 minutes, until they are golden brown. Remove from the oven and let them cool on a wire rack.

Service

• Serve the Mushroom Adobo with the garlic rice, Achara, and Pandesal.
• Add Plenty of crispy onions for garnish if you have them. (optional)
  

Start with the "Chicken" Fried Oyster Mushrooms

• In a large mixing bowl, whisk together the flour for breading, garlic powder, onion powder, paprika, thyme, salt, and black pepper.
• In a separate bowl, mix together the plant-based milk and apple cider vinegar. Let the mixture sit for a few minutes to thicken and curdle, creating a vegan buttermilk.
• Dip the mushrooms into the vegan buttermilk, then toss them in the flour mixture to coat evenly. Set aside.
• Heat a large skillet or frying pan over medium-high heat. Add enough vegetable oil to the pan to come up about 1/2 inch.
• When the oil is hot, carefully add the coated mushrooms to the pan just a few at a time, starting with a single breaded shroom to make sure your oil temp isn't too hot or too cold. The mushrooms should sizzle, but not burn the breading. Cook for 3-4 minutes on each side, or until the mushrooms are golden brown and crispy. Remove the mushrooms from the pan and drain on a paper towel-lined plate.

Then the Biscuits

• While the mushrooms are cooking, make the biscuits. In a large mixing bowl, whisk together 1 cup flour, baking powder, and salt. Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the plant-based milk and stir until a soft dough forms.
• Preheat the oven to 450°F. Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the biscuit dough to about 1/2-inch thickness. Cut out biscuit shapes using a biscuit cutter or the rim of a drinking glass. Place the biscuits on the prepared baking sheet and bake for 8-10 minutes, or until the biscuits are puffed and golden brown.

And the Gravy

• While the biscuits are baking, make the gravy. In a small saucepan, whisk together 2 tbsp flour and 1/2 cup cold water until smooth. Add 1/2 cup of your favorite Vegetable stock. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the plant-based milk and vegan butter until smooth.

Don't Forget the Coleslaw, Consider an Optional 2 tbsp of Maple Syrup and a dash of Cayenne pepper to make it a Hot Maple Slaw.

• In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seeds. In a separate bowl, mix together the grated cabbage and carrot. Stir the dressing into the cabbage mixture until evenly coated.

Service

• To serve, place a biscuit on each plate and top with a serving of the vegan chicken fried oyster mushrooms. Spoon the gravy over the mushrooms and serve with a side of coleslaw.

• Heat a large skillet or griddle over medium heat. Add the olive oil and sliced mushrooms, and cook for 5-7 minutes, or until the mushrooms are tender and slightly browned.
• Add the diced onion, minced garlic, chili powder, cumin, salt, and black pepper to the skillet. Cook for an additional 3-5 minutes, or until the onions are translucent.
• Assemble the tacos by spooning the mushroom mixture onto the tortillas and topping with diced tomatoes, shredded lettuce, diced avocado, diced red onion, and chopped cilantro.
• Serve the tacos with lime wedges on the side, if desired.

• In a large pot or Dutch oven, melt the butter over medium heat. If using vegan butter or olive oil, skip this step and heat the vegan butter or olive oil in the pot or Dutch oven instead.
• Add the onions and garlic and sauté until they are softened and fragrant, about 5 minutes.
• Add the diced mushrooms and continue to sauté until they are tender, about 5-7 minutes.
• Remove 1 cup of the mushrooms and set them aside, including the larger slices for garnishing on service.
• Pour in the vegetable broth and bring the mixture to a boil. If using a gluten-free broth, make sure it is labeled as gluten-free.
• Reduce the heat to low and simmer for 15 minutes.
• Puree the soup with a handheld immersion blender until smooth, or use a blender. Be very careful when working with hot soup.
• Stir in the reserved mushrooms, saving back the larger slices for a finishing garnish, and heat until they are warmed through.
• Stir in the heavy cream and season with salt and pepper to taste. If using coconut milk or non-dairy milk, add it at this step.
• Serve the soup hot, garnished with fresh herbs, the reserved larger sautéed mushroom slices, and/or a sprinkle of parmesan cheese if desired.