Adobo Mushrooms
A flavorful side dish perfect for weeknight dinners and holiday meals alike.
Servings: 4 servings
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.