In her YouTube chicken adobo how-to, chef Angela Dimayuga says one of her favorite things about adobo is how velvety the sauce is. In her NYT Cooking recipe for Coconut Milk Chicken Adobo, this lusciousness comes from a combination of coconut milk and the slow rendering of the chicken fat while the dish is cooking. So, how do you get those same velvety vibes in a vegetarian version? Enamored with Angela’s version, our recipe editor, Asha, set out to make a mushroom adaptation with the same silky, unctuousness of the original recipe.

To make up for some of the missing rendered fat, Asha upped the coconut oil, used to brown the mushrooms, in this version. She also increased the coconut milk to add extra richness, resulting in that coveted coat-the-spoon satiny texture. We hope this adaptation does Angela proud! And, if you enjoy eating chicken, we highly recommend trying her epic Coconut Milk Chicken Adobo (just don’t forget the Aranya Pepper!)

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Ingredients

2 pounds mixed mushrooms, torn or cut into large bite-sized pieces
5 tablespoons coconut oil
2 large shallots, cut into 1/4-inch slices
12 cloves garlic, peeled and smashed lightly (the cloves should still remain whole)
1 1/2 teaspoons whole Aranya Black Pepper
1 teaspoon coarsely ground Aranya Black Pepper
1/2 teaspoon powdered Guntur Sannam Chillies
One 14-ounce can full-fat, unsweetened coconut milk
1/3 cup soy sauce
1/3 cup coconut vinegar
6–8 whole, fresh bay leaves
Cooked rice, for serving

Methods

Heat a large Dutch oven or heavy-bottomed pot over medium high heat. Add two tablespoons of coconut oil and continue to heat for 30 seconds. Add half the mushrooms, stirring to coat in the oil and then let them cook, undisturbed, until they begin to caramelize on one side, about 2–3 minutes. Give the mushrooms a stir and continue to cook until they begin to brown on the other side, about another 2–3 minutes. Remove the cooked mushrooms and transfer them to a large plate or bowl. Repeat with the remaining half of the mushrooms, transferring the cooked mushrooms to the same plate or bowl. If your pan is too small, you may have to cook the mushrooms in three batches. Set aside the cooked mushrooms.
Reduce the heat to medium and add the last tablespoon of coconut oil to the Dutch oven or pot. Add the shallots and garlic and cook until they start to soften, about 2–3 minutes. Add the whole and ground Aranya pepper and the powdered Sannam Guntur chillies and continue to cook for another 30 seconds.
Add the coconut milk, soy sauce, coconut vinegar, bay leaves and reserved mushrooms (and any mushroom juices that may have accumulated) to the pan and stir to combine. Reduce the heat to medium low and cook until the sauce reduces and flavors meld, about 45–55 minutes. If the sauce starts to reduce too much, you can add a couple tablespoons of water at a time. The consistency you’re aiming for at the end should be luscious and able to coat a spoon.
To serve, spoon some of the mushrooms and sauce over cooked rice.

Asha's Mushroom Adobo (Adapted from Angela Dimayuga)

Recipe by: Asha Loupy, adapted from Angela Dimayuga

Serves 4

Ingredients

2 pounds mixed mushrooms, torn or cut into large bite-sized pieces
5 tablespoons coconut oil
2 large shallots, cut into 1/4-inch slices
12 cloves garlic, peeled and smashed lightly (the cloves should still remain whole)
1 1/2 teaspoons whole Aranya Black Pepper
1 teaspoon coarsely ground Aranya Black Pepper
1/2 teaspoon powdered Guntur Sannam Chillies
One 14-ounce can full-fat, unsweetened coconut milk
1/3 cup soy sauce
1/3 cup coconut vinegar
6–8 whole, fresh bay leaves
Cooked rice, for serving

Methods

Heat a large Dutch oven or heavy-bottomed pot over medium high heat. Add two tablespoons of coconut oil and continue to heat for 30 seconds. Add half the mushrooms, stirring to coat in the oil and then let them cook, undisturbed, until they begin to caramelize on one side, about 2–3 minutes. Give the mushrooms a stir and continue to cook until they begin to brown on the other side, about another 2–3 minutes. Remove the cooked mushrooms and transfer them to a large plate or bowl. Repeat with the remaining half of the mushrooms, transferring the cooked mushrooms to the same plate or bowl. If your pan is too small, you may have to cook the mushrooms in three batches. Set aside the cooked mushrooms.
Reduce the heat to medium and add the last tablespoon of coconut oil to the Dutch oven or pot. Add the shallots and garlic and cook until they start to soften, about 2–3 minutes. Add the whole and ground Aranya pepper and the powdered Sannam Guntur chillies and continue to cook for another 30 seconds.
Add the coconut milk, soy sauce, coconut vinegar, bay leaves and reserved mushrooms (and any mushroom juices that may have accumulated) to the pan and stir to combine. Reduce the heat to medium low and cook until the sauce reduces and flavors meld, about 45–55 minutes. If the sauce starts to reduce too much, you can add a couple tablespoons of water at a time. The consistency you’re aiming for at the end should be luscious and able to coat a spoon.
To serve, spoon some of the mushrooms and sauce over cooked rice.