Roasted Mushroom Adobo on Flatbread Crisps

Name: Roasted Mushroom Adobo on Flatbread Crisps
Yield: 4
Ingredients: 80.0g Cane Vinegar; 1.0pc Herbs Dried - Bay Leaf; 4.0g Spices - Mustard Seeds; 2.0g Coriander Leaves; 10.0g Ginger, brunoised; 5.0g Garlic, minced; 0.0kg Sugar; 1.0g Black Peppercorns, crushed; 150.0g Green Mangoes, sliced into ¼-inch cubes; 50.0g Red Bell Pepper , sliced into ¼-inch cubes; 250.0g Lady's Choice Real Mayonnaise 5.5L; 20.0g Garlic, minced; 50.0g Pimientos, chopped; 5.0g Spanish Sweet Paprika; 2.0g Extra Virgin Olive Oil; 0.0g Coconut Oil; 500.0g Assorted mushrooms, cleaned; 50.0g Garlic, minced; 100.0g White Onions, brunoised; 100.0g Cane Vinegar; 25.0g Soy Sauce; 0.0kg Sugar; 2.0pc Bay Leaves, dried; 1.0g Ground Black Pepper; 25.0g Knorr Liquid Seasoning 3.8L; 100.0g Water; 0.0dg Flatbread Crackers

Roasted Mushroom Adobo on Flatbread Crisps – - Recipe

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.

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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

Lady's Choice Real Mayonnaise 5.5L 250.0 g
Lady's Choice Real Mayonnaise 5.5L
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Garlic, minced 20.0 g
Pimientos, chopped 50.0 g
Spanish Sweet Paprika 5.0 g
Extra Virgin Olive Oil 2.0 g

Cook the Adobong Kabute

Coconut Oil
Assorted mushrooms, cleaned 500.0 g
Garlic, minced 50.0 g
White Onions, brunoised 100.0 g
Cane Vinegar 100.0 g
Soy Sauce 25.0 g
Sugar
Bay Leaves, dried 2.0 pc
Ground Black Pepper 1.0 g
Knorr Liquid Seasoning 3.8L 25.0 g
Knorr Liquid Seasoning 3.8L
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Water 100.0 g

Serve the Mushroom Adobo

Flatbread Crackers

Mushroom

Starter

Filipino

Created By:

Kenneth Cacho

@Country Executive Chef, Unilever Food Solutions Philippines

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Preparation

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.
Prepare the Aioli
10 minutes
- Mix all ingredients together. Let rest for 1 hour for flavors to develop.
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.
Serve the Mushroom Adobo
10 minutes
- Serve mushroom adobo on flatbread crackers.
- Top with green mango chutney and aioli. Serve immediately.