Shiitake Mushroom Adobo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 332
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 2342
- Total: 1 hr 5 min (includes steeping time)
- Active: 20 min
Ingredients
4 ounces dried shiitake mushrooms
3 tablespoons canola oil or other neutral-flavored oil
4 cloves garlic, crushed and peeled
1 large yellow onion, diced
2/3 cup soy sauce
1/4 cup granulated sugar or 3 tablespoons agave nectar
2 fresh bay leaves or 1 dry bay leaf
Freshly ground black pepper
1/4 cup white distilled vinegar
Cooked jasmine rice, for serving
Directions
- Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice.