Shiitake mushroom adobo

The key flavours of Filipino adobo are garlic, vinegar, black pepper, soy sauce and bay leaf. I grew up on chicken adobo. This mushroom version is delicious and simple. Traditionally, adobo is served with white rice – but some of my Filipino aunties (my titas) will tell you that they have adopted quinoa later in life and love it as much as rice.

40 MINUTES | SERVES 4 | EASY |

ghee or coconut oil 4-6 tbsp

shiitake mushrooms (or something equally firm such as oyster mushrooms) 300g, roughly sliced chestnut or button mushrooms 300g, roughly sliced

red onions 2 small, diced

garlic 4 big cloves, finely chopped

bay leaves (fresh or dried) 3

whole black peppercorns ground to make 11/2-2 tsp (to taste) tamari or soy sauce 5 tbsp

apple cider vinegar 5 tbsp

coconut sugar 3 tsp

TO SERVE

cooked rice sliced cucumber or a large handful of watercress

fried eggs (if you’re feeling hungry!)

chilli sauce low cal

1 Heat a large wok or deep-sided frying pan and melt 1 tbsp of the ghee. Add half of the shiitake mushrooms, a little pinch of salt, stir to coat in the hot ghee and then fry, undisturbed, over a high heat for 2 minutes before turning and frying for a further 2 minutes. Liquid will be released as they fry and the mushrooms will take on a firmer, meatier texture. Remove from the pan and set aside.

2 Using the same pan, repeat with the remaining mushrooms, adding a little more ghee, if needed, plus another little pinch of salt, and set aside.

3 Heat up another tbsp of the ghee over a medium heat and fry the onions for 4 minutes, then add the garlic and bay leaves, and cook for another 3 minutes, stirring regularly. Add the black pepper, tamari or soy sauce, vinegar and sugar, and simmer gently, uncovered, for 5 minutes to thicken and reduce a little, then add back the mushrooms and simmer for another 2 minutes. Taste for seasoning – you might want to add a little more pepper. Remove from the heat and serve with rice, some sliced cucumber or watercress, and chilli sauce. I like a fried egg, too.

PER SERVING 211 kcals | fat 15.3G saturates 8.8G | carbs 10.3G | sugars 7.1G fibre 3.6G | protein 6.3G | salt 2.7G