Two of the entries I lost when all my blogs went down last December were the recipes for mushrooms adobo and guinataang kabute (mushrooms in coconut cream). I’ve been itching to do them again but it hasn’t been easy finding fresh mushrooms lately. Whichever supermarket we’ve been to, the mushrooms were old, kinda withered with dark spots. The last time I was able to get large, smooth, white button mushrooms, I decided to combine the two recipes that I had lost earlier. Ergo, adobong kabute sa gata or mushrooms adobo in coconut cream.
It’s not the same as cooking pork or chicken adobo. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. You don’t add soy sauce either–the mushrooms brown in oil fast and adding soy sauce will make the cooked dish far too dark to look attractive. Does that mean that this is something more complicated that meat adobo? Actually, no. This is easier and simpler.
I used rice vinegar for this recipe because of its less pungent aroma and more subtle flavors. It’s alright to use sukang paombong when cooking meat but I find it too overpowering for cooking vegetable dishes. I also used ground white pepper for the same reason.
- 300 g. of large fresh button mushrooms
- 2-3 tbsps. of extra virgin coconut oil
- 2-3 tbsps. of rice vinegar
- ground white pepper
- 1 tbsp. of finely minced garlic
- 1 c. of coconut cream (the first extraction)
- 1 tbsp. of finely sliced onion leaves for garnish
- Dab the mushrooms with absorbent paper towels to remove excess water.
- Heat the extra virgin coconut oil.
- Add the mushrooms and garlic. Cook, stirring, until lightly browned. Season with salt and pepper.
- Pour in the vinegar and cook over medium heat, uncovered, for about three minutes.
- Add the coconut cream and continue cooking uncovered over medium heat for another minute.
- Turn off the heat and transfer to a plate.
- Sprinkle with onion leaves before serving.
- Simple, eh?