Mushrooms and Spinach Adobo

This Mushrooms and Spinach Adobo is an easy, quick-cooking, all-vegetable dish of button mushrooms, fresh baby spinach, and tomatoes sauteed in a tart, tangy, garlicky sauce of garlic, onions, cider vinegar, soy sauce and thickened with a splash of coconut milk. This recipe has the familiar adobo flavors Filipinos love, but is a wholesome blend of vegetables. Serve this with rice for a main course or as a side dish. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course, Side Dish, Vegetables

Cuisine: Asian, Filipino

Keyword: Mushrooms Spinach Adobo

Servings: people

Calories: 61kcal

Author: Elizabeth Ann Quirino

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