To touch upon the same topic from my last post, I’m extending the use of mushrooms into veganizing another traditional Filipino delicacy called Adobo, Adobong Pusit to be exact (pusit means “squid” in Tagalog).

The squid version is known to have tinted black sauce (squid emits a black liquid substance when cooked). Although this may sound repulsing, Adobong Pusit tastes phenomenal. To achieve the same look, I used mashed black beans. As for the taste, the trick relies on the seasoning-which is identical to my previous recipe. Filipinos also enjoy having squid eggs as part of the dish. To deliver the same experience, I carved out a hole in the trumpet mushrooms and stuffed them with cooked quinoa.

Although I want this dish to be as close to the traditional version as possible, the mushrooms didn’t come out as gummy and rubbery as the squid would be-although that could be a good thing.

VEGAN ADOBONG PUSIT

Makes 4 servings

INGREDIENTS:

• 3 pcs. King Oyster Mushroom, (I got mine at an Asian grocery store), cut in big chunks
• 1/4 cup black beans, mashed
• 4-6 tbsp quinoa
• 5 garlic cloves, crushed
• 5 tbsp white vinegar (I used the Datu Puti brand)
• 6-8 tbsp cooking oil
• sea salt
• black pepper

DIRECTIONS:

1. Soak the black beans overnight then boil them until they’re soft. Mash and set aside about 1/4 a cup.
2. Using a carving knife or small steak knife, carve out a hole in the trumpet mushrooms. Stuff the hole with cooked quinoa. Make sure you still include the rest of the cut mushroom to the dish!
3. Heat a medium pan over medium heat. Pour the oil and heat for about a minute or two.
4. Add the garlic and saute until slightly golden.
5. Add the the mushroom and saute all sides.
6. Season with vinegar, seat salt, and pepper.
7. Mix in the black beans, coating all sides of the mushrooms.
8. Turn off the heat. Serve hot with rice on the side. Enjoy!

The black beans complemented the dish very well, not just with the aesthetics but with the taste as well. The quinoa remained intact for the most part, although it’s perfectly fine to have some quinoa in the sauce. Anyway, cooking with King Oyster Mushrooms has been a delightful discovery for me. I hope you could discover them too!