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Asha's Mushroom Adobo (Adapted from Angela Dimayuga)
In her YouTube chicken adobo how-to, chef Angela Dimayuga says one of her favorite things about adobo is how velvety the sauce is. In her NYT Cooking recipe for Coconut Milk Chicken Adobo, this lusciousness comes from a combination of coconut milk and the slow rendering of the chicken fat while the dish is cooking. So, how do you get those same velvety vibes in a vegetarian version? Enamored with Angela’s version, our recipe editor, Asha, set out to make a mushroom adaptation with the same silky, unctuousness of the original recipe.
To make up for some of the missing rendered fat, Asha upped the coconut oil, used to brown the mushrooms, in this version. She also increased the coconut milk to add extra richness, resulting in that coveted coat-the-spoon satiny texture. We hope this adaptation does Angela proud! And, if you enjoy eating chicken, we highly recommend trying her epic Coconut Milk Chicken Adobo (just don’t forget the Aranya Pepper!)