Credit: Blake Jones
Ingredients
FOR THE ADOBO BASE
Onions: 80 g (diced)
Garlic: 30 g (thinly sliced)
Cane sugar: 120 ml
Bay leaf: 1
Whole black peppercorns: 1 g
Apple cider vinegar: 120 ml
Soy sauce: 480 ml
Lump candy: 1 pack (see note in steps)
Coconut cream: 1 l
FOR THE MUSHROOMS
Mixed mushrooms: 1-1.3 kg (cut into 5 cm pieces)
Neutral oil or extra virgin olive oil: 180 ml (divided)
TO FINISH (OPTIONAL)
Brown sugar: to taste
Chef Lordfer Lalicon’s adobo base leans on coconut cream, two vinegars, and soy, then finishes with roasted mushrooms for depth. Flexible, feast-friendly, and built for rice.
How to make Adobo Base with Roasted Mushrooms
01.
Heat the Oven and Start the Base
- Preheat the oven to 375°F.
- In a medium stewing pot or Dutch oven, heat 60 ml of the oil over medium until shimmering.
- Add the garlic and peppercorns; toast, stirring, until fragrant (about 1 minute).
- Add the onion and cook until translucent (3–4 minutes).
02.
Simmer
- Add the cane vinegar, apple cider vinegar, soy sauce, bay leaf, and lump candy.
- Bring to a simmer and cook gently for 15 minutes.
Note:
“Lump candy” is a hard, lump-style cane sugar common in Filipino pantries. If unavailable, substitute 50–75 g brown sugar and adjust to taste.
03.
Roast the Mushrooms
- Meanwhile, toss the mushrooms with the remaining 120 ml oil.
- Spread on a baking sheet and roast until edges are browned (about 12 minutes).
04.
Finish and Serve
- Stir the coconut cream into the pot and simmer 5 minutes.
- Add the roasted mushrooms and simmer until the flavors meld and the sauce tastes balanced.
- If you prefer a sweeter profile, add brown sugar to taste.
- Remove the bay leaf.
- Serve hot with rice.
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