المكونات

  • Leek 1
  • Garlic cloves 2
  • SpinneysFOOD Pure Sunflower Oil 2 tbsp
  • Shiitake mushrooms 200g
  • SpinneysFOOD Brown Button D+ Mushrooms 300g
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • Rice vinegar 1 tbsp
  • Tamari 3 tbsp
  • SpinneysFOOD Organic Natural Honey 1 tbsp
  • SpinneysFOOD Bay Leaves 2
  • SpinneysFOOD Whole Black Peppercorns ½ tsp
  • SpinneysFOOD Fresh Coriander Handful
  • SpinneysFOOD White Sesame Seeds ½ tsp
  • Steamed rice 250g

Nutrition (Per serving)

  • سعرات حرارية 493
  • دهون 8.3g
  • المشبعة 1.2g
  • بروتين 8.7g
  • الكربوهيدرات 100.6g
  • السكريات 5.6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Shiitake mushroom adobo

Asian 10 Mins Prep · 20 Mins Cook


  1. Finely slice the leek and crush the garlic.
  2. Heat 2 tablespoons of the oil in a large, cast-iron pan over a high heat. Add the leeks and garlic to the hot oil and sauté for 2 minutes or until tender and golden.
  3. Add the mushrooms to the pan, season well with the salt and sauté, tossing regularly for 3-4 minutes or until golden.
  4. Add the vinegar, tamari (or soya sauce), honey, bay leaves and peppercorns to the pan. Bring to a boil, then reduce the heat to a medium-low and cook, covered, for 10 minutes. Remove the lid and cook for a further 5-7 minutes or until the liquid has reduced and the mushrooms are tender. Taste and adjust the seasoning, if necessary.
  5. Transfer to a serving bowl, scatter with roughly chopped coriander and sesame seeds.
  6. Serve with the steamed rice.