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Kasama’s Umami-Packed Mushroom Adobo at Home

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
Serves 4


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
  • Salt

For serving:

  • 4 eggs
  • 1 tablespoon vegetable oil
  • Sliced scallions (optional)


  1. 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.

2. Mushrooms:

  • 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.

3. Serving:

  • 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.

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