Adobong kabute sa gata (mushrooms adobo in coconut cream)
300 g. of large fresh button mushrooms
2-3 tbsps. of extra virgin coconut oil
2-3 tbsps. of rice vinegar
ground white pepper
1 tbsp. of finely minced garlic
1 c. of coconut cream (the first extraction)
1 tbsp. of finely sliced onion leaves for garnish
Dab the mushrooms with absorbent paper towels to remove excess water.
Heat the extra virgin coconut oil.
Add the mushrooms and garlic. Cook, stirring, until lightly browned. Season with salt and pepper.
Pour in the vinegar and cook over medium heat, uncovered, for about three minutes.
Add the coconut cream and continue cooking uncovered over medium heat for another minute.
Turn off the heat and transfer to a plate.
Sprinkle with onion leaves before serving.
Preparation time: 5 minute(s) p
Cooking time: 5 minute(s)
Tags: 1 tbsp, absorbent paper towels, adobong kabute sa gata mushrooms adobo in coconut cream, button mushrooms, coconut cream, extra virgin coconut oil, ground white pepper, medium heat, salt and pepper, virgin coconut oil —Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade.