Tangy, garlicky, delicious adobo

All of the flavor, none of the meat.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Mushroom Adobo   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. READ MORE 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) More Recipes   Sinuglaw (Vinegar-Cured Tuna With Grilled Pork Belly) View Recipe ►   Lumpia View Recipe ►   Pansit Palabok (Rice Noodles With Shrimp Sauce) View Recipe ►   Bibingkang Cassava (Cassava Cake) View Recipe ►   Yellow Chicken Adobo View Recipe ►   Arroz Caldo (Chicken Rice Porridge) View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.