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Make the Green Mango Chutney

  • Cane Vinegar 80.0 g
  • Herbs Dried - Bay Leaf 1.0 pc
  • Spices - Mustard Seeds 4.0 g
  • Coriander Leaves 2.0 g
  • Ginger, brunoised 10.0 g
  • Garlic, minced 5.0 g
  • Sugar
  • Black Peppercorns, crushed 1.0 g
  • Green Mangoes, sliced into ¼-inch cubes 150.0 g
  • Red Bell Pepper , sliced into ¼-inch cubes 50.0 g

Prepare the Aioli

Cook the Adobong Kabute

Serve the Mushroom Adobo

  • Flatbread Crackers

Looking to prepare a healthier version of everyone’s favorite ulam? Swap out the usual chicken and pork for this mushroom adobo. Pair this protein-packed adobong kabute with plain white rice or serve it atop crispy flatbread with green mango chutney and capsicum aioli.



  1. Make the Green Mango Chutney

    10 minutes
    • In a saucepan, combine vinegar, bay leaf, mustard seeds, coriander, ginger, garlic, sugar, and peppercorns. Bring to a boil.
    • Add mangoes and bell peppers. Simmer for 5 minutes. Remove from heat.
    • Set mixture aside to cool. Transfer to a bottle and allow flavors to infuse in the chiller for 1 week.
  2. Prepare the Aioli

    10 minutes
    • Mix all ingredients together. Let rest for 1 hour for flavors to develop.
  3. Cook the Adobong Kabute

    20 minutes
    • Heat a pan and add oil.
    • Add mushrooms and sear. Sauté over high heat for 5 minutes or until caramelized. Set aside.
    • Add a little more oil to the pan.
    • Sauté garlic until brown. Add onions and sauté until translucent.
    • Add vinegar, water, soy sauce, sugar, bay leaves, and pepper.
    • Bring mixture to a boil and simmer for 5 minutes. Add mushrooms.
    • Bring mixture to a boil and add Knorr Liquid Seasoning.
    • Remove pot from the heat. Set aside to cool to room temperature.
  4. Serve the Mushroom Adobo

    10 minutes
    • Serve mushroom adobo on flatbread crackers.
    • Top with green mango chutney and aioli. Serve immediately.