Mushroom Adobo

This mushroom adobo is simple, saucy, and loaded with umami. Inspired by the unforgettable flavors of what I had at Kasama, the world’s first Filipino restaurant to earn a Michelin star. This version transforms humble mushrooms into rich, flavor-soaked bites that rival any traditional adobo.

What makes this dish special? You cook the mushrooms down until they release their natural juices, then let them reabsorb a tangy, garlicky adobo braising liquid, turning them into little umami sponges.

Whether you're going plant-forward or just want to switch things up, this Filipino-inspired mushroom adobo is easy, versatile, and incredibly satisfying.

Ingredients

1.5 lb mushrooms (mixed varieties)

6–8 cloves garlic, minced

1/4 cup white vinegar

1/4 cup light soy sauce

1 cup no-salt chicken stock

2–3 tbsp brown sugar

1 tsp ground black pepper

2 bay leaves

1–2 tbsp unsalted butter

Green onions (for garnish)

Fried garlic (for garnish)

1. Heat a pan over medium-high heat. Add mushrooms in batches and cook for 5–7 minutes until browned and they release their liquid.

2. Return all mushrooms to the pan. Add garlic and sauté for about 30 seconds until fragrant.

3. Pour in the vinegar and let it reduce slightly. This is key to that signature adobo tang.

4. Stir in soy sauce, black pepper, bay leaves, chicken stock, and brown sugar. Bring everything to a simmer.

5. Let the sauce reduce by about half, stirring occasionally. Once it thickens, add butter and stir until glossy and rich.

Fungi awesome