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The idea for this unconventional adobo came about as I was reminiscing the good old San Francisco days, particulary my visits to The Stinking Rose, a gourmet restaurant near Chinatown whose every menu item featured garlic, and those trips to Gilroy for the annual garlic festival (garlic ice cream, hmmm!)
All adobo recipes include garlic anyway, so why not cook up an adobo made of peeled garlic cloves, lightly enhanced with sliced button mushroom?
And so the rest is adobo history!
1 cup, peeled, whole garlic cloves
1/2 cup, sliced button mushroom
1/3 cup white vinegar
1/3 cup soy sauce
2 tbsps brown sugar
1/2 tsp. whole black peppercorn
2 pcs. dried bay leaves
1 tbsp Olive oil
1/4 cup sliced green onions for garnish
A sprinkling of sesame seeds
Heat Olive oil in a pan over medium heat. Add garlic cloves and cook until slightly browed. Add mushroom and cook for about two minutes before adding in vinegar, soy sauce, bay leaves and peppercorn. Reduce heat to low. Add in sugar and continue cooking for another five minutes. Turn off heat and transfer the adobo to a serving bowl, pouring the remaining sauce over the garlic and mushroom. Garnish with green onions and sprinkle sesame seeds over the dish. Serve with steamed rice and fresh, sliced tomatoes.
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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