Kasama’s Mushroom Adobo

Unbalanced

% Daily Values based on a 2,000 calorie diet

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Serves 4

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Step 1 To make the garlic-fried rice, in a large wok or skillet, heat the vegetable oil over medium-high heat. Lower the heat to medium and add the minced garlic. Cook for 2 to 3 minutes, until the garlic turns a light golden color. Carefully strain the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels until cooled.

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Step 2 Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Spread the rice out in the wok, covering as much surface area of the hot pan as possible. Let the rice cook, undisturbed, for 3 to 5 minutes. Stir the rice well, then spread it out again and cook, undisturbed, for 3 to 5 minutes more. Continue this process until the rice is cooked to your liking. Season the rice with salt and pepper and set aside.

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Step 3 To make the mushrooms, heat a large saute pan over medium-high heat without any oil. Once the pan is warm, add a handful of mushrooms and sear to get some color. Work in batches and be careful not to overcrowd the pan, as the mushrooms will release liquid, and you want them to stay crisp.

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Step 4 When the mushrooms are browned, add the garlic and continue to cook until the garlic is golden brown. Add the vinegar, scraping up any browned bits stuck to the pan to incorporate them, and continue cooking until the liquid is reduced by half. Add the soy sauce, chicken stock, and brown sugar to the pan and reduce the sauce by half. Stir in the butter to emulsify the sauce. Season with more brown sugar and salt as needed.

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Step 5 In a large skillet over medium-high heat, fry the eggs in a little oil.

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Step 6 Serve the mushroom adobo on top of the garlic rice. Place the fried eggs on top. Garnish with the crispy fried garlic and sliced scallions, if using.

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Prices taken at time of publishing.

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