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.