Big umami flavors in every bite. That’s what you’ll get with this fast, easy, and delicious Filipino Adobo Mushrooms recipe! It’s a quick appetizer, side dish, or even vegan main course.
Savory, garlicky, and rich with umami, these Filipino Adobo Mushrooms bring bold island flavor to your table in under 30 minutes.
Each bite is soaked in that classic tangy soy-vinegar adobo sauce. It’s deeply satisfying and perfect for spooning over a bed of fluffy rice.
It’s a comforting, crave-worthy dish that’ feels like a warm hug ‘s super inviting after a long day. Easy to make, plant-based, and full of Filipino soul, this one’s going straight into your weeknight dinner rotation.
Table of Contents
A little about Filipino adobo
Growing up in a Filipino family, we LOVE adobo. It’s the unofficial dish of the Philippines.
Mostly, I grew up eating Filipino pork adobo and chicken adobo.
The term adobo comes from the Spanish word adobar, meaning “to marinate.” It refers to both a cooking method and a specific flavoring. Traditionally in the Philippines, meats were simmered in vinegar, salt, and spices to preserve them in the tropical heat. Over time, soy sauce, garlic, and bay leaves became signature flavors, creating the classic adobo sauce we know and love today.
We’ve got a variety of recipes that celebrate beloved Filipino adobo! Try our recipes for Instant Pot Filipino chicken adobo, Filipino pork adobo, slow cooker Filipino short ribs adobo, and Filipino adobo chicken wings. We’ve even got an adobo fried rice recipe.
And now this adobo mushrooms recipe!
Why you’ll love this family favorite recipe!
Here are just a few reasons why we love this dish in my house, and why you will, too!
- full of deep, savory flavor with minimal effort
- comes together quickly with pantry staples
- an easy plant-based twist on a Filipino classic
- perfect over rice, noodles, or even mashed potatoes
- keeps beautifully for meal prep and leftovers
Ingredient notes
This recipe calls for classic adobo ingredients. See the notes for substitutions.
- Mushrooms: cremini mushrooms work well. However, you can also use a mix of cremini, oyster, and shiitake for texture and depth.
- Soy sauce: adds rich saltiness and color; use low-sodium if preferred.
- Vinegar: cane vinegar (I like Datu Puti brand) or apple cider vinegar gives the right tangy kick. You can also use white vinegar instead in a pinch.
- Garlic: don’t skimp on this. Garlic is essential for authentic adobo flavor!
- Bay leaves: give that subtle, comforting aroma that ties the sauce together.
- Black peppercorns: use whole peppercorns for a gentle spice that balances the sauce.
Step-by-step instructions
I promise you: this adobo mushrooms recipe is super easy to make!
Here are some step-by-step photos to show you just how simple the recipe is. You’ll find more detailed instructions and the full list of ingredients with measurements in the printable recipe card at the bottom of this post.
- Heat the soy sauce, vinegar, onions, garlic, bay leaves, and peppercorn in a small saucepan over medium-hight heat.
- Allow to come to a low boil and then lower heat and simmer for about 20 minutes.
- Strain out the solids, leaving the liquids in a large bowl. Discard the solids. Make the cornstarch slurry and add along with the liquids back to the saucepan and simmer for a few minutes, stirring occasionally, allowing the sauce to thicken.
4. While the sauce is thickening, salt the mushrooms and add them to a large skillet over medium heat.
5. Pour the sauce over the mushrooms and toss together to coat. Serve immediately.
Marlynn’s Tip
Recipe Tip
You can double the sauce ingredients if you want a saucier dish or if you want to add extra vegetables to it.
Recipe FAQs
Filipino adobo is NOT spicy. It’s usually mild, but you can add a sliced chili or a pinch of red pepper flakes if you like heat.
Filipino cane vinegar is traditional, but white vinegar works too.
Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
Serving suggestions
Serve these savory mushrooms over steamed jasmine rice or make our Instant Pot basmati rice recipe to soak up all the delicious sauce.
They’re also amazing over garlic fried rice or tossed into noodles for a fast, flavorful meal.
Try them alongside chili crisp eggs or a simple cucumber salad for balance.
For a Filipino-inspired spread, serve them with pancit bihon and lumpia.
🍷 🥂 Wine pairings
Filipino adobo has the ability to pair well with both white wine and red wine.
Chardonnay: a lightly oaked Chardonnay complements the soy and vinegar sauce with its creamy texture and subtle notes of vanilla.
Pinot Noir: this smooth, light-bodied, fruit-forward red wine pairs beautifully with the earthy mushrooms and subtle spice of garlic and pepper.
More Filipino recipes
Filipino Recipes
Chicken Kare Kare
Filipino Recipes
Filipino Pork Adobo
Filipino Recipes
Chicken Inasal
Filipino Recipes
Filipino Ube Desserts
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Adobo Mushrooms
Ingredients
- 1 lb Mushrooms
- ½ teaspoon kosher salt
For the Adobo Sauce:
- ½ cup white vinegar
- ½ cup soy sauce
- 1 tsp hoisin sauce
- 1 Tablespoon light brown sugar
- ½ medium yellow onion, thinly sliced
- 6 cloves garlic, finely minced
- 2-3 bay leaves
- 1 Tablespoon black peppercorns
- cornstarch slurry: 1 teaspoon cornstarch + 1 Tablespoon water
Instructions
- In a small bowl, whisk together the vinegar, soy sauce, hoisin sauce, brown sugar, onions, garlic, bay leaves, and black peppercorn.
- In a small saucepan over medium-low heat, add the sauce, cover and simmer for 20 minutes, stirring occasionally.
- Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
- Meanwhile, stir together cornstarch and 1 Tablespoon cold water in a small bowl until smooth and lump-free.
- Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 4-5 minutes.
- While sauce is thickening, season the mushrooms with salt. Then add mushrooms to a skillet over medium-high heat and cook for 2-3 minutes.
- Let the pan cool slightly for 1-2 minutes.
- Pour the sauce over the mushrooms, and cook together, stirring regularly, for 2-3 minutes. The mushrooms should be well coated in the sauce.
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