Philippines
MushroomAdobo
The unofficial national dish of the Philippines — glossy, sharp, garlicky, soy-and-vinegar-braised — rebuilt around meaty oyster and king-trumpet mushrooms.
Prep
10 min
Cook
25 min
Serves
4
Level
Easy
Flavor
Tangy · salty · garlicky · deeply savory
The Story
Why this dish — and how it became plant-based
Adobo is the Philippines' most beloved dish — a soy, vinegar, garlic and bay-leaf braise so simple it almost reads like a mistake. The genius is in what those four ingredients become together: the acid mellows, the soy caramelizes, the garlic perfumes, and the bay sneaks in something almost smoky.
Filipinos braise everything in adobo — chicken, pork, fish, squid. Among the most loved variations is 'adobong mushroom,' which has quietly become a staple in modern Filipino kitchens. King-trumpet and oyster mushrooms have the meat-like density and chew that holds up beautifully to the sauce.
Ingredients
What you'll need
Mushrooms
- •300g king-trumpet (eringi) mushrooms, sliced ½-inch thick
- •300g oyster mushrooms, torn into large pieces
- •2 tbsp neutral oil
Adobo sauce
- •½ cup soy sauce
- •½ cup white cane vinegar (or apple cider vinegar)
- •1 cup water
- •1 whole head garlic, cloves peeled and lightly smashed (yes, the whole head)
- •4 bay leaves
- •1 tbsp whole black peppercorns
- •1 tbsp coconut sugar (or brown sugar)
- •2 small dried red chiles (optional)
To serve
- •Steamed jasmine rice
- •Sliced scallion
- •Fried garlic chips
Method
Step by step
- 1
Heat oil in a wide, heavy pan over medium-high. Sear the mushrooms in batches without crowding — get a deep golden crust on each piece, about 3 minutes per side. Remove and set aside.
- 2
In the same pan, add the smashed garlic cloves. Sauté 1 minute until fragrant — do not let them brown deeply.
- 3
Add soy sauce, vinegar, water, bay leaves, peppercorns, sugar and dried chiles. Important: do NOT stir the vinegar in for the first 2 minutes — let it bubble and burn off its sharp edge.
- 4
Once it's been simmering for 2 minutes, stir, scrape up any caramelized bits from the bottom, and return the mushrooms to the pan.
- 5
Simmer uncovered 12–15 minutes, basting the mushrooms with the sauce, until the liquid has reduced to a glossy, syrupy glaze that coats the back of a spoon.
- 6
Taste. Adjust with a touch more sugar if too sharp, or a splash more vinegar if too sweet.
- 7
Serve over jasmine rice with the garlic cloves (they are now sweet and soft and the best part). Garnish with scallion and fried garlic chips.
The Veganisation
Traditional → Plant-Based, swap by swap
Original
Chicken or pork
Plant-based
King-trumpet + oyster mushrooms (the meatiest mushrooms)
Original
Patis (fish sauce)
Plant-based
Extra ½ tbsp soy sauce or vegan fish sauce
Chef Notes
Get it right the first time
- →Don't stir the vinegar at first. Letting it bubble untouched tames the harshness — a generations-old Filipino kitchen rule.
- →Use cane vinegar if you can find it (asian groceries, labeled 'Datu Puti' or 'Silver Swan'). Apple cider is the closest backup. Avoid balsamic — wrong profile.
- →Sear the mushrooms hard. Pale mushrooms = pale flavor. They should look almost burnt.
- →Adobo is famously better the next day. Make it ahead.
- →For an extra-rich version, finish with 2 tbsp coconut cream stirred in at the end (adobo sa gata).
Serve with
Jasmine or garlic rice · Pickled green papaya (atchara) · Sautéed kangkong (water spinach)
One Plate, Two Wins
Delicious tonight. Kind every night.
Every traditional dish has a plant-based soul waiting to be uncovered — you just have to listen to the spices, not the meat.
Hungry for more world flavors?
Explore another dish from our global vegan kitchen.