Recipe: Kasama’s Mushroom Adobo With Garlic-Fried Rice

That is an excerpt from Eater’s debut cookbook specializing in a surprising brunch dish so as to add to your repertoire, care of 2021 Greatest New Restaurant Kasama in Chicago.

Half Filipino gastropub, half bakery, Kasama has commanding lengthy traces because the day it opened.

Baker and co-owner Genie Kwon is in command of the pastries, filling the case with jamón-topped éclair-shaped Danishes, croissants full of coconut cream and fervour fruit jam, and ube-laced Basque cheesecakes. Her husband, Tim Flores, handles the savory aspect, serving up a daytime menu that pulls from his Filipino heritage; you’ll discover shaved pork and longganisa subbed for roast beef and sausage in a riff on an Italian beef combo, and classics like crunchy lumpia and earthy hen adobo.

Kasama’s mushroom adobo is a superb method to the traditional Filipino approach that leans all the way in which into its umami goodness (for a very meat-free model, simply sub in vegetable inventory). With garlic-fried rice and a fried egg, it’s additionally a low-key megahit.

Kasama’s Mushroom Adobo Recipe

Serves 4

Components:

For the garlic-fried rice:
3 tablespoons vegetable oil
12 cloves garlic, minced
4 cups cooked and cooled white rice
Salt and freshly floor black pepper

For the mushrooms:
1 pound mushrooms of your alternative (oyster, maitake, beech, and shiitake will all work effectively individually or blended) torn or roughly chopped
6 cloves garlic, minced
¼ cup distilled white vinegar or rice wine vinegar
¼ cup soy sauce
1 cup unsalted or low-sodium hen inventory
3 tablespoons darkish brown sugar, plus extra as wanted
2 tablespoons butter
Salt

For serving:
4 eggs
1 tablespoon vegetable oil
Sliced scallions (non-compulsory)

Directions:

Step 1: To make the garlic-fried rice, in a big wok or skillet, warmth the vegetable oil over medium-high warmth. Decrease the warmth to medium and add the minced garlic. Prepare dinner for two to three minutes, till the garlic turns a lightweight golden colour. Fastidiously pressure the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels till cooled.

Step 2: Add the cooked rice to the garlic oil within the wok, stirring to coat all of the grains with oil. Unfold the rice out within the wok, protecting as a lot floor space of the recent pan as potential. Let the rice prepare dinner, undisturbed, for 3 to five minutes. Stir the rice effectively, then unfold it out once more and prepare dinner, undisturbed, for 3 to five minutes extra. Proceed this course of till the rice is cooked to your liking. Season the rice with salt and pepper and put aside.

Step 3: To make the mushrooms, warmth a big saute pan over medium-high warmth with none oil. As soon as the pan is heat, add a handful of mushrooms and sear to get some colour. Work in batches and watch out to not overcrowd the pan, because the mushrooms will launch liquid, and also you need them to remain crisp.

Step 4: When the mushrooms are browned, add the garlic and proceed to prepare dinner till the garlic is golden brown. Add the vinegar, scraping up any browned bits caught to the pan to include them, and proceed cooking till the liquid is diminished by half. Add the soy sauce, hen inventory, and brown sugar to the pan and scale back the sauce by half. Stir within the butter to emulsify the sauce. Season with extra brown sugar and salt as wanted.

Step 5: In a big skillet over medium-high warmth, fry the eggs in slightly oil.

Step 6: Serve the mushroom adobo on prime of the garlic rice. Place the fried eggs on prime. Garnish with the crispy fried garlic and sliced scallions, if utilizing.

Recipe examined by Louiie Victa
Tailored from EATER: 100 Important Restaurant Recipes by Hilary Dixler Canavan. Textual content and illustrations copyright © Vox Media, LLC. Textual content by Hilary Dixler Canavan and illustrations by Alice Oehr. Images copyright © 2023 by Laura Murray. Revealed by Abrams.

‘Eater: 100 Important Restaurant Recipes’

Costs taken at time of publishing.

Introducing Eater’s debut cookbook: Sourced from the very best avenue carts to pillars of fantastic eating and in all places in between, this numerous, powerhouse assortment options recipes which were fastidiously tailored for house cooks. Filled with professional recommendation from cooks, bartenders, and sommeliers on simple methods to degree up your meals at house, Eater: 100 Important Restaurant Recipes is a must have for anybody who likes to dine out and desires to convey that magic house.