Mushrooms and Spinach Adobo
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I only had a few minutes to cook dinner. So, a quick dish like Mushrooms and Spinach Adobo was perfect. After the feasting last weekend, I wanted a simpler meal to cook and one with familiar, less complex flavors. And as always, cooking adobo was my go-to, last resort for any day. I have mentioned before that the word ‘adobo’ does not necessarily pertain to a specific dish. Adobo comes from the Spanish term ‘adobar’, to cook with vinegar. And cooking adobo-style, with garlic and vinegar, is one of the most basic Filipino methods of cooking. With a few splashes, tosses and stirs, a delightful dinner of Mushrooms and Spinach Adobo was on the table in no time.
What Are Button Mushrooms
I used whole button mushrooms for this recipe, because it was what I had available. Button mushrooms are also called white mushrooms or white button mushrooms. They are in markets nearly year round and are sold packed in plastic, either as whole or sliced. They are also the least expensive among the variety of mushrooms. The whole button mushrooms are more affordable than the sliced ones.
I often use button mushrooms as an ingredient to different dishes. Some of these are family favorites like Solomillo del Fraile (The Friar’s Beef Tenderloin with Mushrooms), Stuffed Mushroom with Chorizos, Beef Stroganoff with Mushrooms and Egg Noodles, Roast Chicken with Scallions and Mushrooms, stir-fry dishes and omelets.
Button mushrooms cook fast and when done, taste meaty, which makes it an ideal main ingredient.
How To Store and Prepare Button Mushrooms
Keep button mushrooms refrigerated. Cook them as soon as you purchase them. If you keep the button mushrooms longer than a week in your ref’s vegetable bin, the mushrooms’ texture changes from originally firm to sticky. The longer the mushrooms are kept they may get dark spots or a fuzzy mold. This is the time to toss them out and not use them at all.
Fresh button mushrooms are firm and smooth. Most fresh button mushrooms have no scent before cooking. When cooked, they have a mild, earthy pleasant scent.
I have been told not to wash mushrooms because they contain a high water content and can act like a sponge when water is added. But, I ignored the naysayers this time. I washed my supply of button mushrooms and dried them with paper towels just before cooking.
What Ingredients Are Needed
Here’s a list of ingredients needed, but you can scroll below for the complete recipe.
- Fresh button mushrooms – I used a pound of whole mushrooms, about 5 cups uncooked, which become about 2 ½ cups when cooked.
- Vegetable oil
- Garlic
- Onions
- Cider vinegar
- Soy sauce
- Vegetable broth
- Coconut milk
- Fresh tomatoes
- Baby Spinach
- Salt and Black Pepper
The Easy Process
This is a stir-fry dish. All I did was to stir-fry the garlic, onions and mushrooms in a little oil. Then I poured the liquids and let it simmer a few minutes for the flavors to blend. The vegetables were added last to prevent the leafy greens from wilting.
Cooking Hack Tip
An alternative solution to adding in all the condiments listed above, is to pour a cup of the ready-made store-brand Pamana Adobo Marinade Sauce, which my friends at Seafood City Supermarket sent me. This is a bottled liquid sauce that has all the ingredients needed to make adobo. All you need is the protein and the mushrooms were right there already in my saucepan. Even better, the flavors are already measured and blended for you, so there’s no testing or tasting to get the right tart, tangy adobo taste. It’s already done for you. Just pour the sauce.
When to Serve
Serve this Mushrooms and Spinach Adobo as a main dish with steamed rice on the side, if you want to go for an all-vegetable meal., but with the same garlic-vinegar flavors and aromas you enjoy. You can also serve this as a side to complement most meat or fish and seafood entrees. Whichever way you decide to serve this, it will seem like the kind of feast you slaved all day for. But really it only took minutes.
If you’re new to Filipino food, here’s a recipe for classic Filipino Chicken Adobo on Taste of Home with my feature on what makes our Filipino adobo delicious. Click here.
Mushrooms and Spinach Adobo
Equipment
- Colander
- chopping board
- Large saucepan
- Measuring cups and spoons
Ingredients
- 1 pound fresh button mushrooms; about 5 cups uncooked, becomes 2 1/2 cups cooked
- 2 Tablespoons vegetable oil
- 4 cloves garlic, peeled
- 1 whole 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 whole tomatoes; quartered; like Roma or plum
- 1 bag (5 ounces) fresh baby spinach; yields about 1 cup cooked spinach
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For serving:
- steamed rice
Instructions
To prepare button mushrooms:
- If mushrooms are too grimy, place them in a colander and wash them in water quickly. Pat dry with paper towels. Set aside.
To cook the Mushrooms and Spinach Adobo:
- In a large saucepan, over medium heat, add the oil. When oil is hot enough in about 2 minutes, saute the garlic and onions, till soft and fragrant.Add the whole button mushrooms to the saute. Stir around to blend. Cook for about 3 to 4 minutes till mushrooms start to soften.
- Pour the cider vinegar, soy sauce, and vegetable broth. Blend liquids into the mushrooms for flavors to mix well. Continue cooking for about 5 minutes more.
- Pour the coconut milk and mix well with the liquids.Add the tomatoes and spinach. Season with salt and pepper. Allow the spinach to soften for about 1 to 2 minutes. Blend all ingredients well for the tart adobo flavors to coat all the vegetables.Serve warm with rice.
Cooking Hack Tip:
- If you're pressed for time, or are out of the basic ingredients for adobo, pour 1 cup of the Pamana Adobo Marinade Sauce into the saucepan while the mushrooms are sauteeing. Then pour the 3/4 cup of vegetable broth and mix the ingredients well. There is no more need for any additional 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 gift from my friends at Seafood City Supermarket in California. I was not paid to mention the brand. This is not an ad. My opinions are my own. The product is a good, ready-to-use substitute for adobo condiments and can be purchased at Seafood City.
Cook's comments:
- To store: Store any leftovers of the Mushroom and Spinach Adobo in the refrigerator, covered in a container. This will keep for 1 to 2 days.
Nutrition
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