Filipino style Mushroom Adobo

Prep time: 10-20 mins + marinating time of 30minutes to overnight

Cooking time 20 mins

Chicken Adobo is a classic Filipino dish; using inspiration from https://kitchenconfidante.com I have made a vegan friendly version of this classic dish using mushrooms as the base.

I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.

Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.

Ingredients

  • 12-16 large button/chestnut mushrooms
  • 1 Red pepper, sliced
  • 1 Onion, sliced
  • 1 carrot
  • 80ml soy sauce
  • 80ml apple cider vinegar
  • 1 head of garlic mashed or finely chopped
  • freshly ground black pepper
  • 3 bay leaves
  • 1tsp or 1 cube veg stock
  • 1 finely chopped chilli
  • 1 tablespoon oil – I used olive oil
  • 1tsp cornflour mixed with 1tbsp cold water

Recipe

1. Marinade the mushrooms

  • In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
  • Add the sliced mushrooms and stir until they are well coated.
  • Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.

2. Cook the Adobo

  • Add oil to a hot pan
  • Add the pepper, onion, carrot to the pan
  • Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
  • Fry the vegetables for about 5 minutes to soften the vegetables
  • To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover

  • Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
  • After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like

  • Serve with rice and enjoy!

Fresh fruit sweet and sour sauce

My secret recipe for sweet and sour sauce. Its not bright pink or really sweet, but its much healthier and the flavour is much fresher than from a jar or takeaway.

Its made from fresh fruit and chinese spices, and has much less sugar and salt than a takeaway version. It has a fresh orange fruity flavour, with lovely aniseed undertones. Plus its really simple to make!

I’ve just given the recipe for the sauce here, so you can add it to whatever stirfry that you like. I sometimes add it to crispy roasted cauliflower, which is sooo good! (I am obsessed with roast cauliflower dishes)

In a pan mix together:

  • juice of 2 large oranges
  • juice of 3 limes
  • 2 small or one large sliced or chopped garlic clove
  • 1 large tsp chopped or mashed ginger
  • 2 star anises
  • 5 cloves
  • 2 tbsp white sherry
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 large tsp / 1 crumbled cube of stock

(If you like spice, add half a chopped chilli)

  1. Heat til it comes to the boil, then turn down and simmer. Stir occasionally.
  2. Simmer until reduced by about a third
  3. Fish out the star anise and cloves.
  4. If its not as thick as you would like, slowly add cornflour mixed into cold water, mixing all the time.
  5. Add a tbsp of the mixture, mix until it stops thickening.
  6. If not thick enough, add a tbsp more….And so on until its the consistency you like.
  7. Add to your favourite stirfry, and enjoy