Adobong kabute sa gata (mushrooms adobo in coconut cream)
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Filed under Healthy veggies; My recipes; coconut & derivatives, Cooking for one, Filipino, mushrooms
Two of the entries I lost when all my blogs went down last December were the recipes for mushrooms adobo and guinataang kabute (mushrooms in coconut cream). I’ve been itching to do them again but it hasn’t been easy finding fresh mushrooms lately. Whichever supermarket we’ve been to, the mushrooms were old, kinda withered with dark spots. The last time I was able to get large, smooth, white button mushrooms, I decided to combine the two recipes that I had lost earlier. Ergo, adobong kabute sa gata or mushrooms adobo in coconut cream.
It’s not the same as cooking pork or chicken adobo. Mushrooms are fatless and you can’t make them render fat no matter how long you cook them. You’ll only make them shrink if you cook them for too long. You don’t add soy sauce either–the mushrooms brown in oil fast and adding soy sauce will make the cooked dish far too dark to look attractive. Does that mean that this is something more complicated that meat adobo? Actually, no. This is easier and simpler.
I used rice vinegar for this recipe because of its less pungent aroma and more subtle flavors. It’s alright to use sukang paombong when cooking meat but I find it too overpowering for cooking vegetable dishes. I also used ground white pepper for the same reason.
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.
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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.
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…
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…. 
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 =)
August 25, 2009
Greetings from GMA7!
KAPUSO MO, JESSICA SOHO is the leading public affairs program produced by GMA7. It is hosted by one of the country’s multi-awarded broadcast journalists, Ms. Jessica Soho. We feature socio-cultural stories, current issues, and special events that we air here and abroad, every Saturday at 8:30 in the evening.
We are currently producing a segment about ADOBO DISHES, and we are searching for different recipes of Adobo. We are very interested to feature this recipe, Mushroom Adobo, as an important element of our segment. In line with this, we would like to ask for your contact number for us to be able to reach you and explain this matter to you, so that we could feature you as an important element of our segment.
If you have inquiries regarding this matter, please feel free to call us at 982 7777 loc. 1426 or through our direct line 928 5021 or send a text message / call me through my mobile number at 09267413035. You can also send me an e-mail at kmjs@gmanetwork.com
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Kapuso Mo, Jessica Soho
Not interested.
I tried this recipe. I loved it. My kids loved it. However, I added brocolli, kse for me, pag kabuti lang, medyo appetizer ang dating. I cooked it as ulam. My kids loved it.