Mushroom Adobo-The adobo series

I knew I wanted to create a vegetarian dish with adobo flavors and mushrooms are the perfect vessel. They easily soak up the adobo flavors and hold a nice meaty bite. For a complete vegan option, you can substitute soy sauce with tamari. My husband and I, we are not vegetarians so we ate the mushroom adobo as part of a side dish. I hope you give this recipe a try.

Mushroom Adobo

Ingr.

3 large portobello mushrooms
5 crimini mushrooms 
3 crushed garlic cloves
1 bay leaf
1 tbsp cane vinegar
2 tbsp soy sauce

pinch of sugar
pinch black pepper
cornstarch slurry - 1 tsp cornstarch + 1 tbsp water

1. Slice the portobello mushrooms are 3/4 inch and quarter the crimini, that way they will finish cooking at the same time.  
2. Add about 2 tbsp canola oil in a skillet and brown the mushrooms. Don't add salt because it will release the moisture from the mushrooms and we want them to brown the outside. Add some oil to the pan if the pan dries out. Brown for about 3 mins on each side.
3. Add the garlic cloves, cane vinegar, black pepper, sugar and soy sauce.
4. Add a 1/4 cup water and simmer for 2-3 mins. After I added the water, the mushrooms released quite a bit of liquid so I poured some of the liquid out. Unless you would like a soupy adobo, you can keep the liquid. 
5. Add the cornstarch slurry and mix until well combined.