Mushroom and Bacon Adobo

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This recipe is applying the adobo concept (vinegar, soy, garlic, bay leaves) to mushrooms, and it makes a good side-dish.  Last night we added 8 oz. of ham which we had in the freezer and served it as the main dish.  It was a little light for that role.  This recipe is adapted from Marvin Gapultos’ The Adobo Road Cookbook.  Since mushrooms cook quickly, this is a good midweek recipe

8 oz. bacon cut into lardons

2 Tbs. minced shallots

1 Tbs. minced garlic

¼ tsp. red pepper flakes (optional)

1 lb. mushrooms, thoroughly cleaned and sliced

¼ cup cane or rice vinegar (unseasoned)

2 Tbs. soy sauce

½ tsp. coarsely ground black pepper

2 bay leaves.

In a large skillet, cook the bacon over medium heat until crispy.  Remove the cooked bacon to a plate lined with paper towels and leave the bacon fat in the pan.  (If the bacon is very fatty, reserve some of the fat in a small bowl in case needed.)  Add the shallots, garlic, and pepper flakes to the pan, and saute until the onion is translucent.  Add the mushrooms, and toss with the fat, onions, and garlic.  Cook until the mushrooms have browned.  Add the vinegar, soy, black pepper, and bay leaves.  Cook uncovered, stirring periodically, until the liquids have been largely absorbed by the mushrooms.  Remove the bay leaves and serve.


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