I rose from the disastrous ashes that were the tortilla de patata and got back in the kitchen to come up with the moderate success that was the mushroom adobo. I haven't attempted the adobo on anything but mushrooms (since we eat meat very sparingly anyway) and so far so good.
Ingredients:
1 can (around 200 g net wt) mushrooms, drained
3 cloves of garlic, crushed
1 T white vinegar
2 T soy sauce
1/4 C olive oil
1 T brown sugar
Heat a pan. Add oil, mushrooms, garlic, vinegar, soy sauce, and sugar. Stir and then turn the heat on low. Simmer covered with a tight-fitting lid for about 20 mins. Remove lid and continue heating until liquid evaporates. Serve as tapas or eat with rice.
Ingredients:
1 can (around 200 g net wt) mushrooms, drained
3 cloves of garlic, crushed
1 T white vinegar
2 T soy sauce
1/4 C olive oil
1 T brown sugar
Heat a pan. Add oil, mushrooms, garlic, vinegar, soy sauce, and sugar. Stir and then turn the heat on low. Simmer covered with a tight-fitting lid for about 20 mins. Remove lid and continue heating until liquid evaporates. Serve as tapas or eat with rice.
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