Best Mushroom Adobo Recipes

ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE.

ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE. image

Yield 2 hoagies

Number Of Ingredients 12

Ingredients

Italian Sausage Panini:
One sausage per Panini until cooked through. Slice and place on hoagie roll.
2 slices provolone cheese per Panini
1 large portabella mushroom per Panini
¼ cup cold slaw per Panini
1 hoagie roll per Panini
Secret Sauce:
Take equal parts of Ranch Dressing and Chipotle Peppers in Adobo Sauce and blend until smooth. Taste and add more Ranch Dressing if too spicy.
Slaw:
Thinly slice cabbage, sprinkle with salt and let stand for 15-30 minutes. Rinse, dry and toss with a small amount of Secret Sauce.
Grilled Mushrooms
Rub mushrooms with damp paper towel to clean then spray with olive oil or garlic olive oil. Grill over medium heat for about 6-8 minutes per side.

Steps:

Method: BBQ or grill fresh Italian sausage until cooked through. Slice and place on hoagie roll. Top with mushrooms, cheese and cold slaw. Grill in Panini press or in frying pan until warmed trough, bread is toasted and cheese is melted.

MUSHROOM ADOBO

Mushroom Adobo image

Stir fried mushrooms are simmered in a tangy Filipino adobo sauce.

Provided by Susie D.

Categories Vegetables

Time 20m

Number Of Ingredients 8

Ingredients

2 Tbsp olive oil
4 clove fresh garlic, chopped
1 1/2 lb button mushrooms
sea salt and freshly ground pepper
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 bay leaf
1 tsp sugar

Steps:

1. Lightly wash mushrooms with cool water and pat dry with paper towels.
2. Heat wok/skillet over medium high heat. Add oil, rotate to coat sides of skillet. Heat oil.
3. Add garlic and mushrooms; stir-fry until mushrooms are slightly browned, about 2 minutes. Season with salt and pepper.
4. Add soy sauce, vinegar and bay leaf. Without stirring, bring the mixture to a boil, reduce heat, cover and let simmer until mushrooms are tender, about 10 minutes. Add sugar and stir to combine.
5. Transfer to serving dish. This could be served atop steamed rice.
6. Note: No additional liquid is needed since the mushrooms will release water as they are cooked.

MUSHROOM ADOBO

Mushroom Adobo image

Filipino adobos are commonly made with chicken, pork, or squid, but this vegan adobo recipe uses only plant-based and gluten-free ingredients.

Provided by Rajah Abat

Time 45m

Yield 4 Servings

Number Of Ingredients 15

Ingredients

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
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)

Steps:

Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.