Adobo Shiitake Mushrooms with Broken Jasmine Rice Grits

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Flat-lay image of a mushroom dish served over rice and surrounded by colorful condiments and vegetables.

Adobo Shiitake Mushrooms with Broken Jasmine Rice Grits Recipe


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  • Author:
    Rafe Vencio

Print Recipe

Ingredients

For the Rice Grits:

  • 2 tbsp fresh garlic, minced
  • 1 medium yellow onion, minced
  • 1 cup broken jasmine rice
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp turmeric
  • 1 tsp safflower threads
  • 5 cups mushroom/vegetable/meat stock
  • Salt and pepper to taste

For the Adobo Shiitake Mushrooms:

  • 2 tbsp fresh garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1 lb fresh shiitake mushrooms, stems trimmed off, cut into even pieces or whole
  • 1 cup adobo marinade (Mama Sita’s brand or equivalent)
  • 1/2 cup brown sugar
  • 2 tbsp sesame oil
  • Scallions for garnish
  • Crushed pork rinds for garnish
  • Crispy shallots and garlic for garnish
  • Toasted sesame seeds for garnish



Instructions

For the Rice Grits:

  1. Sauté garlic until lightly browned and add onions, cooking until translucent about 3-4 minutes.
  2. Add broken jasmine rice, ginger, turmeric, and safflower threads, cooking for about 2-3 minutes. Add liquid and bring to a boil.
  3. Lower to a simmer and stir frequently to prevent rice from sticking to the bottom of the pot. Cook until liquid is reduced and consistency of grits, about 25-30 minutes. Season with salt and pepper to taste.

For the Adobo Shiitake Mushrooms:

  1. Sauté garlic until lightly browned. Add ginger and cook for another 3 minutes.
  2. Add shiitake mushrooms and cook until some of the liquid renders out, about 4-5 minutes.
  3. Add adobo marinade and brown sugar and bring to a boil. Reduce liquid to a dry sauce consistency, about 4-5 minutes. Turn off heat and finish with sesame oil.
  4. To plate, spoon broken jasmine rice grits over a bowl and top with Adobo Shiitake Mushrooms. Garnish with scallions, crushed pork rinds, crispy shallots and garlic, and toasted sesame seeds.

Notes

The ideal temperature for frying is 350-370 degrees. Can be made ahead of time and frozen, pull out to fry anytime.

Nutrition

  • Serving Size: 2-4

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Recipe by Rafe Vencio, Amboy Urban Collective/ Photography by Laura Petrilla

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