Tangy, garlicky, delicious adobo

All of the flavor, none of the meat.

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COOK THIS NOW

By Rajah Abat

Chef Rajah Abat’s reimagining of this Filipino classic has all of the flavor of adobo and none of the meat. Abat cooks mushrooms until golden brown, seasons them with mushroom bouillon powder for extra flavor, then simmers the mushrooms in a thick, tangy adobo sauce made with soy sauce, vinegar, bay leaves, garlic, and black pepper.

INGREDIENTS

Adobo Sauce
• 1 Tbsp. light or dark brown sugar
• ½ cup unseasoned rice vinegar (such as Marukan)
• ½ cup tamari (such as San-J)
• 10 garlic cloves, peeled (not smashed)
• 3 dried bay leaves
• 1 Tbsp. black peppercorns
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. cornstarch
Mushrooms and assembly
• 2 tsp. mushroom bouillon powder (such as Lee Kum Kee)
• 1½ tsp. freshly ground black pepper
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 2–3 Tbsp. refined coconut oil or vegetable oil
• 1½ lb. mixed mushrooms (such as hen of the woods, king oyster, and/or pioppino), torn into 2" pieces if large
• Steamed jasmine rice (for serving)
• 2–3 oz. watercress or baby arugula (optional)

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