I only had a few minutes to cook dinner. A quick dish like mushrooms and spinach adobo was perfect. After beating last weekend I wanted a easier meal and one with familiar, less complex flavors. And as always, cooking Adobo was my last remedy for every day. I have already mentioned that the word “Adobo” does not necessarily take a certain dish. Adobo comes from the Spanish term “Adobar” to cook with vinegar. Cooking adobo style with garlic and vinegar is one of the most fundamental Filipino cooking methods. With a few splashes, wurds and stirring, a delightful dinner with mushrooms and spinach Adobo was on the table in the shortest possible time.
What are button mushrooms
I used whole button mushrooms for this recipe because it was what I had available. Button mushrooms are also called white mushrooms or white button mushrooms. They are in the markets almost all year round and are either sold in plastic as completely or in slices. They are also the most cost -effective in the variety of mushrooms. The entire button mushrooms are more affordable than those cut.
I often use button mushrooms as an ingredient for different dishes. Some of them are family favorites like Solomillo del Fraile (The brothers’ beef fillet with mushrooms), filled mushrooms with chorizos, beef stroganoff with mushrooms and egg noodles, Roast with chicken with spring onions and mushrooms, Users of roast And Omeletts.
Button mushrooms cook quickly and taste meaty, which makes it an ideal main ingredient.
How to save and prepare button mushrooms
Hold the button fungus chilled. Cook them as soon as you buy them. If you keep the button mushrooms in the vegetable container of your referee for more than a week, the texture of the mushrooms changes from originally too sticky. The longer the mushrooms are kept, dark spots or a blurred shape can be preserved. This is the time to throw them out and not to use them at all.
Fresh button mushrooms are firm and smooth. Most fresh button mushrooms have no fragrance before cooking. When you are cooked, you have a mild, earthy pleasant fragrance.
I was told that they should not wash mushrooms because they contain a flood content and can behave like a sponge when water is added. But this time I ignored the no. I washed my stock of button mushrooms and dried it with paper towels shortly before cooking.
Which ingredients are needed
Here is a list of the required ingredients, but you can scroll down according to the complete recipe.
- Fresh button – mushrooms – I used a pound of entire mushrooms, about 5 cups unchored, which are about 2½ cups when cooking.
- Vegetable oil
- Garlic
- Onion
- Apple cider vinegar
- I am a sauce
- Vegetable broth
- Coconut milk
- Fresh tomato
- Baby spinach
- Salt and black pepper
The simple process
This is a fall court. Everything I did was to fry the garlic, onions and mushrooms in a little oil. Then I poured the liquids and let them simmer for a few minutes so that the flavors mix. The vegetables were recently added to prevent the leaf vegetables from Wilten.
Chick -tip tip
An alternative solution for adding all spices listed above is to pour a cup of the prefabricated store mark Heritage Adobo Marinades sauce, What my friends sent me in the Seafood City supermarket. This is a bottle sauce that contains all the ingredients that are required for the production of adobo. All you need is the protein and the mushrooms were already in my pot there. It is even better that the flavors are already measured and mixed for them so that there are no tests or tasting to get the correct, lively adobo taste. It is already done for you. Just pour the sauce.
When to serve when
Serve these mushrooms and spinach adobo as a main course with a subdued rice at the side if you want to stand up for a general meal, but with the same flavors and flavors with garlic vinegar and flavors that you enjoy. You can also serve this as a page to supplement most of the meat or fish and seafood. Whatever you choose to serve this, it will be like the kind of festival for which you are claved all day. But it really only took minutes.
If you are new to Filipino, you will find a recipe for classics here Filipino chickens Adobo for taste from home With my function of what makes our Filipino Adobo delicious. Click Here.
Mushrooms and spinach -adobo
These mushrooms and the spinach adobo are a simple, quickly cooked, complete dish of button fungi, fresh baby spinach and tomatoes, which are inserted into a sour, spicy, garlic sauce made of garlic, onions, apple wine, soy sauce and with a splash of coconut milk. This recipe has the familiar adobo flavors Filipinos Love, but is a healthy mix of vegetables. Serve this with rice for a main course or as a side dish. This is a recipe by Elizabeth Ann Quirino for entertainmentscroll.com.
Portions: 2 People
Calories: 61Kcal
- 1 pound Fresh button mushrooms; About 5 cups unroched, 2 1/2 cups are cooked
- 2 tablespoon Vegetable oil
- 4 Carnate Garlic, peeled
- 1 quite Medium -sized white or yellow onion, cut
- 1/4 cup Apple cider vinegar like Heinz
- 1/4 cup Toyo (soy sauce) like silver swan
- 3/4 cup Vegetable broth
- 1/4 cup Coconut milk
- 1 to 2 quite Tomatoes; quartered; Like Roma or plum
- 1 Bag (5 ounces) Fresh baby spinach; results about 1 cup of spinach cooked spinach
- 1/2 teaspoon Salt
- 1/4 teaspoon ground black pepper
To prepare button mushrooms:
So the mushrooms and spinach adobo cook:
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Add the oil in a large pot over medium heat. If oil is hot enough in about 2 minutes, fry the garlic and onions until it is soft and fragrant.Add the entire button mushroom to the surf. Stir to mix. Cook for approx. 3 to 4 minutes until mushrooms soften.
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Pour the apple cider vinegar, the soy sauce and the vegetable broth. Mix liquids into the mushrooms so that aromas can mix well. Keep cooking for about 5 minutes.
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Pour the coconut milk and mix well with the liquids.Add the tomatoes and spinach. Season with salt and pepper. Let the spinach become soft for about 1 to 2 minutes. Mix all the ingredients well so that the tart -adobo aromas coat the entire vegetables.Serve warm with rice.
Cooking tip:
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If you press time or are not from the basic ingredients for adobo, pour 1 cup of the Heritage Adobo Marinades sauce In the pot while the mushrooms sauté. Then pour the 3/4 cup of vegetable broth and mix the ingredients well. There is no further need for additional spice. The Pamana Adobo Marinade sauce takes care of the assumption, preparations, testing and tastings for you. *Disclosure: The filled Pamana Adobo Marinades sauce was a gift from my friends Sea fruits -Stadt -Supermarkt in California. I was not paid for mentioning the brand. This is not a complaint. My opinions are my own. The product is a good and user-friendly replacement for adobo spices and can be purchased Seafood city.
Portion: 100Gram | Calories: 61Kcal | Carbohydrates: 2G | Protein: 1G | Fat: 6G | Saturated fat: 5G | Polyunes unsaturated fat: 0.1G | Monoons unsaturated fat: 0.3G | Sodium: 938mg | Potassium: 66mg | Fiber: 0.1G | Sugar: 1G | Vitamin A: 189IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
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