Discover a veggie-forward brunch bowl straight from the renowned Chicago eatery, Kasama. This mushroom adobo packs a punch of flavor that pairs beautifully with garlic-fried rice and a fried egg.
Kasama’s Mushroom Adobo Recipe
For the garlic-fried rice:
- 3 tablespoons vegetable oil
- 12 cloves garlic, minced
- 4 cups cooked and cooled white rice
- Salt and freshly ground black pepper
For the mushrooms:
- 1 pound mushrooms (e.g., oyster, maitake, beech, shiitake)
- 6 cloves garlic, minced
- ¼ cup distilled white vinegar or rice wine vinegar
- ¼ cup soy sauce
- 1 cup unsalted or low-sodium chicken stock
- 3 tablespoons dark brown sugar
- 2 tablespoons butter
- 4 eggs
- 1 tablespoon vegetable oil
- Sliced scallions (optional)
- Garlic-Fried Rice:
- Heat the vegetable oil in a large wok or skillet over medium-high. Reduce the heat to medium and sauté the garlic until light golden.
- Remove garlic and drain on paper towels.
- Mix the rice with the garlic oil in the wok, spreading it out. Let it cook undisturbed for 3-5 minutes, stir, and repeat until rice is golden and crispy. Season with salt and pepper.
- In a warm saute pan over medium-high heat, sear mushrooms until browned. Do this in batches to prevent sogginess.
- Add garlic and brown. Pour in the vinegar, letting it reduce by half after scraping up any stuck bits.
- Add soy sauce, chicken stock, and brown sugar, reducing the sauce by half again. Stir in butter and season as needed.
- Fry the eggs in a skillet with a bit of oil.
- Lay the mushroom adobo over the garlic rice and top with a fried egg. Sprinkle with the reserved crispy garlic and optional scallions.
Indulge in this delectable dish from Kasama, and you’ll understand why it’s a favorite amongst Chicago’s food aficionados.