I solely had a couple of minutes to cook dinner dinner. So, a fast dish like Mushrooms and Spinach Adobo was excellent. After the feasting final weekend, I wished an easier meal to cook dinner and one with acquainted, much less advanced flavors. And as at all times, cooking adobo was my go-to, final resort for any day. I’ve talked about earlier than that the phrase ‘adobo’ doesn’t essentially pertain to a selected dish. Adobo comes from the Spanish time period ‘adobar’, to cook dinner with vinegar. And cooking adobo-style, with garlic and vinegar, is among the most simple Filipino strategies of cooking. With a number of splashes, tosses and stirs, a pleasant dinner of Mushrooms and Spinach Adobo was on the desk very quickly.
What Are Button Mushrooms
I used entire button mushrooms for this recipe, as a result of it was what I had out there. Button mushrooms are additionally known as white mushrooms or white button mushrooms. They’re in markets almost yr spherical and are offered packed in plastic, both as entire or sliced. They’re additionally the least costly among the many number of mushrooms. The entire button mushrooms are extra inexpensive than the sliced ones.
I usually use button mushrooms as an ingredient to totally different dishes. A few of these are household favorites like Solomillo del Fraile (The Friar’s Beef Tenderloin with Mushrooms), Stuffed Mushroom with Chorizos, Beef Stroganoff with Mushrooms and Egg Noodles, Roast Hen with Scallions and Mushrooms, stir-fry dishes and omelets.
Button mushrooms cook dinner quick and when carried out, style meaty, which makes it a super essential ingredient.
How To Retailer and Put together Button Mushrooms
Maintain button mushrooms refrigerated. Cook dinner them as quickly as you buy them. Should you hold the button mushrooms longer than per week in your ref’s vegetable bin, the mushrooms’ texture adjustments from initially agency to sticky. The longer the mushrooms are stored they could get darkish spots or a fuzzy mould. That is the time to toss them out and never use them in any respect.
Contemporary button mushrooms are agency and easy. Most contemporary button mushrooms haven’t any scent earlier than cooking. When cooked, they’ve a light, earthy nice scent.
I’ve been advised to not wash mushrooms as a result of they comprise a excessive water content material and may act like a sponge when water is added. However, I ignored the naysayers this time. I washed my provide of button mushrooms and dried them with paper towels simply earlier than cooking.
What Elements Are Wanted
Right here’s a listing of components wanted, however you possibly can scroll under for the whole recipe.
- Contemporary button mushrooms – I used a pound of entire mushrooms, about 5 cups raw, which turn out to be about 2 ½ cups when cooked.
- Vegetable oil
- Garlic
- Onions
- Cider vinegar
- Soy sauce
- Vegetable broth
- Coconut milk
- Contemporary tomatoes
- Child Spinach
- Salt and Black Pepper
The Simple Course of
It is a stir-fry dish. All I did was to stir-fry the garlic, onions and mushrooms in a bit oil. Then I poured the liquids and let it simmer a couple of minutes for the flavors to mix. The greens have been added final to stop the leafy greens from wilting.
Cooking Hack Tip
Another resolution to including in all of the condiments listed above, is to pour a cup of the ready-made store-brand Pamana Adobo Marinade Sauce, which my associates at Seafood Metropolis Grocery store despatched me. It is a bottled liquid sauce that has all of the components wanted to make adobo. All you want is the protein and the mushrooms have been proper there already in my saucepan. Even higher, the flavors are already measured and blended for you, so there’s no testing or tasting to get the fitting tart, tangy adobo style. It’s already carried out for you. Simply pour the sauce.
When to Serve
Serve this Mushrooms and Spinach Adobo as a essential dish with steamed rice on the facet, if you wish to go for an all-vegetable meal., however with the identical garlic-vinegar flavors and aromas you get pleasure from. It’s also possible to serve this as a facet to enhance most meat or fish and seafood entrees. Whichever manner you determine to serve this, it can look like the sort of feast you slaved all day for. However actually it solely took minutes.
Should you’re new to Filipino meals, right here’s a recipe for traditional Filipino Hen Adobo on Style of Dwelling with my characteristic on what makes our Filipino adobo scrumptious. Click on right here.
Mushrooms and Spinach Adobo
This Mushrooms and Spinach Adobo is an simple, quick-cooking, all-vegetable dish of button mushrooms, contemporary child spinach, and tomatoes sauteed in a tart, tangy, garlicky sauce of garlic, onions, cider vinegar, soy sauce and thickened with a splash of coconut milk. This recipe has the acquainted adobo flavors Filipinos love, however is a healthful mix of greens. Serve this with rice for a essential course or as a facet dish. It is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.
Servings: 2 individuals
Energy: 61kcal
- 1 pound contemporary button mushrooms; about 5 cups raw, turns into 2 1/2 cups cooked
- 2 Tablespoons vegetable oil
- 4 cloves garlic, peeled
- 1 entire medium-sized white or yellow onion, sliced
- 1/4 cup cider vinegar, like Heinz
- 1/4 cup toyo (soy sauce), like Silver Swan
- 3/4 cup vegetable broth
- 1/4 cup coconut milk
- 1 to 2 entire tomatoes; quartered; like Roma or plum
- 1 bag (5 ounces) contemporary child spinach; yields about 1 cup cooked spinach
- 1/2 teaspoon salt
- 1/4 teaspoon floor black pepper
To organize button mushrooms:
To cook dinner the Mushrooms and Spinach Adobo:
- In a big saucepan, over medium warmth, add the oil. When oil is sizzling sufficient in about 2 minutes, saute the garlic and onions, until delicate and aromatic.Add the entire button mushrooms to the saute. Stir round to mix. Cook dinner for about 3 to 4 minutes until mushrooms begin to soften.
Pour the cider vinegar, soy sauce, and vegetable broth. Mix liquids into the mushrooms for flavors to combine properly. Proceed cooking for about 5 minutes extra.
- Pour the coconut milk and blend properly with the liquids.Add the tomatoes and spinach. Season with salt and pepper. Enable the spinach to melt for about 1 to 2 minutes. Mix all components properly for the tart adobo flavors to coat all of the greens.Serve heat with rice.
Cooking Hack Tip:
- Should you’re pressed for time, or are out of the fundamental components for adobo, pour 1 cup of the Pamana Adobo Marinade Sauce into the saucepan whereas the mushrooms are sauteeing. Then pour the three/4 cup of vegetable broth and blend the components properly. There is no such thing as a extra want for any further seasoning. The Pamana Adobo Marinade Sauce takes care of the guesswork of pre-measuring, testing and tasting for you. *Disclosure: The bottled Pamana Adobo Marinade Sauce was a present from my associates at Seafood Metropolis Grocery store in California. I used to be not paid to say the model. This isn’t an advert. My opinions are my very own. The product is an effective, ready-to-use substitute for adobo condiments and could be bought at Seafood Metropolis.
Serving: 100grams | Energy: 61kcal | Carbohydrates: 2g | Protein: 1g | Fats: 6g | Saturated Fats: 5g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.3g | Sodium: 938mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
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