Mushroom Adobo with Achara and Pandesal
You'll be making this delicious Mushroom Adobo recipe in bulk as your new favorite comfort food! Fresh mushrooms are braised in a savory and slightly sweet sauce made with coconut vinegar, soy sauce, and garlic. The adobo is served with Achara, a refreshing pickled green papaya condiment, and Pandesal, soft and fluffy Filipino bread rolls. It's easy to make and can be stored in the fridge for up to 3 days or in the freezer for up to 3 months, making it a convenient meal to have on hand. This recipe is a great way to enjoy the flavors of the Philippines and can be made both vegan and gluten-free.
Servings: 8
Calories: 300kcal
Cost: 6
Equipment
- Large pot or Dutch oven
- Stove
- Knives and cutting board
- Measuring cups and spoons
Ingredients
Mushroom Adobo Ingredients:
- 1 lb Fresh Niagara Mushrooms chopped in large pieces
- 1/2 cup coconut vinegar
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/2 cup water
- 6 cloves garlic minced
- 1 onion diced
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp vegetable oil
- 4 tbsp crispy onions optional
- Salt to taste
Garlic Rice:
- 4 cups day old cooked rice
- 2 tbsp vegetable oil
- 2 cloves garlic minced, or 2 tbsp Fried Garlic
Achara Ingredients:
- 1 cup grated green papaya
- 1/2 cup white vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp salt
Pandesal Ingredients:
- 2 cups all-purpose flour use gluten-free all-purpose flour for a gluten-free version
- 1 tsp salt
- 2 tsp active dry yeast
- 1/2 cup warm water
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 1 egg omit for a vegan version
- 6 tbsp crispy onions (optional)
Instructions
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)
Notes
- You can store leftover Mushroom Adobo in the fridge for up to 3 days or in the freezer for up to 3 months.
- Achara will last in the fridge for up to 1 month.
- Pandesal can be stored at room temperature in an airtight container for up to 3 days, or in the freezer for up to 3 months.
Extra Notes:
- Adobo is a traditional Filipino dish made with meat or vegetables that are braised in a mixture of vinegar, soy sauce, and garlic. It is a popular dish in the Philippines and is often served with rice.
- Feel free to adjust the ingredients and proportions in this recipe to your liking. You can use different types of mushrooms or add other vegetables to the adobo.
Tips and Techniques
- You can use any type of vinegar in this recipe, but coconut vinegar gives it a unique and authentic flavor.
- To make the adobo spicier, you can add some chopped chili peppers or a dash of chili flakes to the pot.
- You can also use brown rice instead of white rice for a healthier option.
Advanced Tips and Techniques
- To make the adobo extra flavorful, you can also add some sliced ginger, lemongrass, or kaffir lime leaves to the pot.
- You can also try adding some coconut milk or coconut cream to the adobo for a creamy and rich flavor.
- If you have leftover adobo, you can use it as a topping for sandwiches, pizzas, or even omelettes.
Nutritional Information:
- Calories per serving: approximately 250 calories
- Total Fat: approximately 7.5 grams
- Saturated fat: approximately 1.5 grams
- Trans fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: approximately 1,000 milligrams
- Total Carbohydrates: approximately 38 grams
- Dietary fiber: approximately 3 grams
- Sugars: approximately 12 grams
- Protein: approximately 8 grams
Vitamins per serving:
- Vitamin A: Approx. 200-400% DV
- Vitamin C: Approx. 100-200% DV
- Vitamin D: Approx. 50-100% DV
- Vitamin E: Approx. 50-100% DV
- Vitamin K: Approx. 50-100% DV
- Thiamin: Approx. 50-100% DV
- Riboflavin: Approx. 50-100% DV
- Niacin: Approx. 50-100% DV
- Vitamin B6: Approx. 50-100% DV
- Folate: Approx. 50-100% DV
- Vitamin B12: Approx. 50-100% DV
- Pantothenic acid: Approx. 50-100% DV