Ingredients
- 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)
- Calories 493
- Fat 8.3g
- Saturates 1.2g
- Protein 8.7g
- Carbs 100.6g
- Sugars 5.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Shiitake mushroom adobo
Asian 10 Mins Prep · 20 Mins Cook
- Finely slice the leek and crush the garlic.
- 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.
- Add the mushrooms to the pan, season well with the salt and sauté, tossing regularly for 3-4 minutes or until golden.
- 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.
- Transfer to a serving bowl, scatter with roughly chopped coriander and sesame seeds.
- Serve with the steamed rice.