Adobong kabute sa gata (mushrooms adobo in coconut cream)
Ingredients :
300 g. of large fresh button mushrooms
2-3 tbsps. of extra virgin coconut oil
2-3 tbsps. of rice vinegar
ground white pepper
salt
1 tbsp. of finely minced garlic
1 c. of coconut cream (the first extraction)
1 tbsp. of finely sliced onion leaves for garnish
Cooking procedure :
Dab the mushrooms with absorbent paper towels to removed 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.
Simple, eh?
Note: You can use ordinary cooking oil but the extra virgin coconut oil really gives the dish a wonderful aroma.
[tags]mushrooms, mushrooms+recipe, adobo, adobo+recipe, mushrooms+adobo, coconut+cream, Cooking, Food, Recipe, food+blog, cooking+blog, Philippines, Pinoy+Cook[/tags]
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Comments
25 Responses to “Adobong kabute sa gata (mushrooms adobo in coconut cream)”
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i’m not a fan of mushrooms, but i should give this a try, since mushrooms are widely available here in china. mura pa. kya lng mukhang mamamahal ako sa cocomilk, they’re sold in cans, imported from thailand pa, hehehe.
looks delicious!
hala, mahal pala cocomilk dyan…. if you can get the powdered cocomilk, might be cheaper.
Sass, how timely! I saw huge button mushrooms at the supermarket hehe lam ko na yung ulam ko bukas hehe… do you think these would be good with portabella mushrooms as well?
Hehee nevermind, my husband just said they come from the same strain
Hi, may I copy/paste your adobong kabute recipe?
I’d like to surprise my wife with my culinary “skills”.
thanks
Mik, I think too portabella mushrooms will work. Wag lang Shiitake because of the strong flavors.
john, of course you may! that is private use. wow, I wish my husband would copy paste something here and surprise me one of these days hehehehe
Something great about mushrooms is that they are really high in potassium which helps make up for all the sodium in manufactured foods.
Thanks, I knew I’d learn something new each time I surf the net.
At the moment, lechon paksiw pa lang ang favorite ng misis ko na luto ko.
Have a nice day…
Hmm, I think the button mushroom and portabella mushroom will not give you the same flavour. Button mushroom texture will be finer and smoother and absorb external flavour more readily than portabella.
Portabella on the other hand will impart its flavour to the dish.
So you get 2 different taste with different type of mushroom.
Just to share.
mukhang masarap ito ah, masubukan nga. ang hirap kasi mag-isip ng side dish para sa karne. buti na lang!
siguro ang sarap mong magluto
good day! I have not tried frying with virgin coconut oil. di ba there’s a distinct heady smell of “lana?” like that oil used by old folks for panghilot. I would love to have mushrooms often coz i’m on a diet but fresh ones are rare to find in markets and groceries here.
Lee, yes, there is a distinct aroma. You have to forego the association with the “pang-hilot”
Extra virgin coco oil is even good as an ingredient for the basting sauce for barbeque. Keeps the meat moist and the aroma is just wonderful.
thanks… will try to stir fry some tofu withe coconut oil.
:razz:Hello sassy,
popping into your blog again… vacations high season is finished slow at work now, so got a little time to say hello.
mmm…i love mushroom and you’ve got this original version of yours…with coconut milk!
Wow, I’d never have thought to cook mushrooms with gata. It looks yummy and I think I’ll try it tonight.
Thanks, Sas, for continually sharing.:wink:
Hi! I’m already hooked on reading your blog. I tried this yesterday pero I used canned mushrooms - di na kc mukhang fresh yung “fresh mushroom” sa grocery, pero ok pa rin lumabas - my 7-yo daughter liked it so much, she even had second servings
I love mushrooms in all forms… :mrgreen:it’s the virgin coconut oil that I do not love.:twisted: Especially here in the Netherlands, since the room temperature is now below 25 degrees Celsius, virgin coconut oil solidifies…. So I have to put my bottle of coconut oil in some hot water muna…. :roll:Pero sa itsura nitong kabute sa gata I’m willing to go through the trouble.
Conny, thank you so much for inspiring all of us with your cooking ideas!
Hi! I read above that you had a hard time looking for fresh mushrooms. Might I suggest (if you don’t know it yet) the Sidcor Flea Market held every Saturdays and Sundays (sundays are preferred). A lot of stalls there sell mushrooms in all varieties - fresh and firm. There are even organic ones. Just suggesting in case you have not gone to Sidcor yet. Oh, btw, it’s located at the Lung Center hospital along Quezon Avenue, near the elliptical circle. I might just try your mushrooms in coconut cream. It looks delicious.:wink:
i am always a fan of mushroom. i have tried to cooked different mushroom recipes. but i haven’t tried it with gata. thanks i’ll give it a go. it’s more of an appetizer than a main meal, isn’t it?:???:
very Pinoy, ‘no, relly?
No problem, Shirley. Am only too glad to give moms an alternative from canned goods and fast foods.
faith, that should great!
you’re welcome, Rho. Ummmm you might want to substitute some other kind of vegetable oil that does not solidify, like olive oil, perhaps?
marichu, thanks for the info. i’ll go on sunday hehehe
yes, grace, more of an appetizer.
it looks delicious …maybe i should give it a try.
my friends loved it as “Pulutan” too. Yung left-over naging palaman naman sa sandwich w/ matching slices of bacon….solved ang lunch ko.
ang sasarap ng mga larawan ng pagkiain na tinitingnan, ko pwo hindi pla masarap pag ikaw na ang nag luluto……
hmmmmmm,yummy…im sure my wife would love to eat this healthy recipe of yours,im gonna cook this one of this days…thanks connie =)