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Adobong kabute sa gata (mushrooms adobo in coconut cream)

casaveneracion.com mushrooms adobo in coconut creamTwo 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.

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Adobong kabute sa gata (mushrooms adobo in coconut cream)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 300 grams large fresh button mushrooms
  • 2 to 3 tablespoons extra virgin coconut oil
  • 2 to 3 tablespoons rice vinegar
  • ground white pepper
  • salt
  • 1 tablespoon finely minced garlic
  • 1 cup coconut cream
  • 1 tablespoon finely sliced onion leaves for garnish

Instructions

  1. Dab the mushrooms with absorbent paper towels to remove excess water.
  2. Heat the extra virgin coconut oil.
  3. Add the mushrooms and garlic. Cook, stirring, until lightly browned. Season with salt and pepper.
  4. Pour in the vinegar and cook over medium heat, uncovered, for about three minutes.
  5. Add the coconut cream and continue cooking uncovered over medium heat for another minute.
  6. Turn off the heat and transfer to a plate.
  7. Sprinkle with onion leaves before serving.
  8. Simple, eh?

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Reader Interactions

Comments

  1. very Pinoy, ‘no, relly? :wink:

    No problem, Shirley. Am only too glad to give moms an alternative from canned goods and fast foods. :)

    faith, that should great! :grin:

    you’re welcome, Rho. Ummmm you might want to substitute some other kind of vegetable oil that does not solidify, like olive oil, perhaps?

    marichu, thanks for the info. i’ll go on sunday hehehe

    yes, grace, more of an appetizer. :)

  2. my friends loved it as “Pulutan” too. Yung left-over naging palaman naman sa sandwich w/ matching slices of bacon….solved ang lunch ko.

    • ang sasarap ng mga larawan ng pagkiain na tinitingnan, ko pwo hindi pla masarap pag ikaw na ang nag luluto……

      • hmmmmmm,yummy…im sure my wife would love to eat this healthy recipe of yours,im gonna cook this one of this days…thanks connie =)

        • August 25, 2009

          Greetings from GMA7!

          KAPUSO MO, JESSICA SOHO is the leading public affairs program produced by GMA7. It is hosted by one of the country”?s multi-awarded broadcast journalists, Ms. Jessica Soho. We feature socio-cultural stories, current issues, and special events that we air here and abroad, every Saturday at 8:30 in the evening.

          We are currently producing a segment about ADOBO DISHES, and we are searching for different recipes of Adobo. We are very interested to feature this recipe, Mushroom Adobo, as an important element of our segment. In line with this, we would like to ask for your contact number for us to be able to reach you and explain this matter to you, so that we could feature you as an important element of our segment.

          If you have inquiries regarding this matter, please feel free to call us at 982 7777 loc. 1426 or through our direct line 928 5021 or send a text message / call me through my mobile number at 09267413035. You can also send me an e-mail at kmjs@gmanetwork.com

          Thank you very much for your cooperation!

          Sincerely,

          Archibald Formales
          Researcher
          Kapuso Mo, Jessica Soho

          • I tried this recipe. I loved it. My kids loved it. However, I added brocolli, kse for me, pag kabuti lang, medyo appetizer ang dating. I cooked it as ulam. My kids loved it.

  3. Ms. Connie,

    I think someone used your photo without credit. Check this out:
    http://filipinostylerecipe.com/2012/08/button-mushroom-adobo-in-coconut-cream/

    I was searching for mushroom adobo dishes and the above link turned up in my google search. And since I had just come across the same photo and recipe on your blog (which I am a fan of), the photo seemed very familiar. While it is a similar recipe, the photo seemed obviously cropped to remove your watermark. I didn’t see any credit or link to your site, so I thought the blogger didn’t have permission to use the image. Just thought you should know, in case she didn’t really have permission to use the image.