Pamelia Chia's Mushroom Adobo Spaghetti
A quick and easy delicious vegan recipe for mushroom adobo spaghetti from Pamelia Chia's instant classic Plantasia.
Equipment
- Large pot for cooking the pasta
- large saucepan or wok
Ingredients
- 250 g - 9 oz dried spaghetti I used linguine, I'm sure other noodles work as well
- 3 T oil I'd go for a neutral oil rather than olive oil here
- 6 cloves garlic chopped, grated or pressed
- 1/2 T ginger chopped or grated
- 1 small red onion chopped
- 2 bay leaves
- 350 g - 12 1/4 oz oyster mushrooms cut or torn into bite-sized pieces - Pamelia calls for pine mushrooms, I think chestnut mushrooms will also work in a pinch
- 1/3 C water
- 1/4 C apple cider vinegar or coconut vinegar if you have access to this
- 3 T soy sauce
- 3 T kecap manis this is an Indonesian sweet soy sauce
- 2 small tomatoes chopped
- 2 spring onions thinly sliced
- black pepper freshly ground, to taste
Instructions
- Cook your pasta according to packet instructions.
- Combine 3 T of oil with 6 cloves of chopped garlic in a large saucepan or wok.
- Fry on high heat, stirring constantly, until the garlic begins to brown. Now add 1/2 T chopped ginger, 1 small chopped red onion, 2 dried bay leaves. Stir until the onions become translucent, before adding 350 g of torn or cut oyster mushrooms.
- Fry the mushrooms for a couple of minutes until they no longer look raw (they'll start to look more wilted and wet).
- Now add 1/3 C of water, 1/4 C of apple cider vinegar, 3 T of soy sauce and 3 T of kecap manis.
- Turn down the heat and let everything simmer for a few minutes, allowing the mushrooms to absorb the flavorings.
- Taste the liquid and adjust the seasoning with more vinegar, soy sauce or kecap, depending on your personal preference.
- When the pasta is cooked, transfer it straight into the pan with a pair of tongs. Toss well and cook on high heat until most of the liquid has been absorbed, this should take about a minute.
- Turn off the heat and stir in 2 small chopped tomatoes, 2 thinly sliced spring onions and freshly ground black pepper according to taste.
- Taste again and adjust the seasoning of necessary and now your mushroom adobo spaghetti is ready to serve.