Mushroom Adobo
Mushroom Adobo
Ingredients
Mushroom Adobo
6 oz mushrooms (in our variety we utilized royal trumpet, maitake, and shiitake...but you can utilize whatever you want!)
1 tbsp grapeseed oil
TT Salt and Pepper
Adobo Sauce
2 c Chicken stock (vegetable stock can be substituted but will be a bit looser in consistency)
1/2 c Soy Sauce
1/4 c white distilled vinegar
1/2 c mushroom stems
1 tsp black pepper, ground
2 ea bay leaf
6 ea garlic cloves
To Finish
1 oz shallots, sliced into rings
Preparation
Mushroom Adobo
1. clean and trim mushrooms, cutting them into bite sized pieces. Save the stems for the sauce.
2. Toss cut mushrooms in oil and season with salt and pepper.
3. Roast mushrooms in a 400°F conventional oven (375°F for a convection oven) until browned.
Adobo Sauce
1. add all ingredients into an appropriate sized pot and bring to a boil then cut to a simmer. Reduce by a 1/2 or until sauce coats the back of a spoon. Strain through a fine mesh strainer.
1. in a pan, add an 1/2 tbsp of oil and saute shallots until slightly translucent.
2. Add roasted mushrooms to the pan and enough sauce to coat. Heat mushrooms through
and enjoy!
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