Finally, after brooding over a failed recipe and other things outside of my control over the past several months, I now have a mushroom adobo recipe that I actually like. Here's the recipe:
Ingredients:
- oyster mushrooms, tough parts trimmed, torn into shreds, 1 lb.
- garlic cloves, minced, 6-7 each
- large shallot, minced, 1 each
- green onions, sliced thinly, white parts separated from the green, 3 stalks
- garlic chives, chopped, 1/3 of small bunch (roughly 2 tbsp. chopped)
- grapeseed oil, as needed
- cane vinegar, 1/3 cup
- Filipino soy sauce, 1/4 cup
- Thai oyster sauce, 1/4 cup
- water, 1/4 cup
- brown sugar, 1 tbsp.
- black pepper, ground, to taste
Instructions:
- Heat some grapeseed oil in a sautoir over high heat. Add in the mushrooms in one layer (it's okay to overcrowd) and saute until some sides turn golden brown and edges are starting to crisp. Add more oil to the pan if you notice it's getting dry. You might have to cook the mushrooms in two batches. Set mushrooms aside.
- Heat a little more oil in the pan. Saute shallots and white part of the green onion until shallots become translucent. Add garlic and saute until fragrant. Pour in cane vinegar, soy sauce, oyster sauce, and water. Turn heat down to medium and reduce sauce until it becomes the consistency of loose maple syrup.
- Add mushrooms back into the pan and toss to coat in the sauce. Add green onions and garlic chives and toss until heated through.
Eat over hot rice. It's also good as a side. I imagine it's also good to eat with fried chicken and mash. It's probably also a really good bao filling. Eat it with everything!
**You can make this dish vegan by swapping the oyster sauce with hoisin sauce and just adjust the brown sugar accordingly.
