Adobong Kabute

Adobong Kabute
Adobong Kabute, mushroom cooked as adobo is not new, my grand parents used to cook wild mushrooms that grew at bamboo trunks. My version uses three types of the most common mushrooms button, oyster and enokitake. Cooking procedure is basically the same with my other vegetable adobo, the only difference is the minimal use of vinegar.

Adobong Kabute

The mushroom is stir cooked with garlic, onion soy sauce and little vinegar. The mushrooms are stir fried until it renders its own juices. Here is the recipe.


200 grams oyster mushroom, cut to pieces
200 grams button mushroom, sliced
150 grams enokitake, needle mushroom, stem trimmed
1/2 head garlic, crushed
1 small size onion, chopped
2 tbsp. cup soy sauce
2 tbsp. vinegar
2-3 stalks spring onions, chopped (optional)
1-2 pcs. bay leaf (optional)
salt and pepper
cooking oil

Adobong Kabute - Cooking Procedure

Cooking procedure:

In a wok, stir-fry garlic until it start to turn to golden brown, add onion and continue to stir fry until translucent. Add in pepper, bay leaf, soy sauce and vinegar. Bring to boil and simmer for 1 to 2 minutes with out stirring. Add in the button mushroom and stir cook for 2 to 3 minutes. Add in the oyster mushroom and continue to stir cook for 1 to 2 minutes. Now add in the needle mushroom, spring onion and season with salt and pepper to taste, stir cook for a minute. Serve hot.


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