Adobong kabute sa gata (mushrooms adobo in coconut cream)



  • 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


  1. Dab the mushrooms with absorbent paper towels to remove excess water.
  2. Heat the extra virgin coconut oil.
  3. Add the mushrooms and garlic. Cook, stirring, until lightly browned. Season with salt and pepper.
  4. Pour in the vinegar and cook over medium heat, uncovered, for about three minutes.
  5. Add the coconut cream and continue cooking uncovered over medium heat for another minute.
  6. Turn off the heat and transfer to a plate.
  7. Sprinkle with onion leaves before serving.
  8. Simple, eh?
Preparation time: 5 minute(s) p
Cooking time: 5 minute(s)
Number of servings (yield): 2

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