Filipino adobo pickled mushies


Restaurant quality mushrooms from @maximmushrooms

Everyone goes mushroom mad sometimes. This recipe is perfect for when you’ve bought or foraged a few too many of mother earth’s favourite umami cups. It features the usual pickling spices, plus the Filipino zap of coconut vin – a taste which pairs well with the meaty mushrooms and reminds my inner child of mum’s chicken adobo. Mmm. I used Phoenix Oyster Mushrooms sourced from a lovely small-scale grower @maximushrooms (DM Maxim via instagram to order), based out the backdoor of Sydney – but you could easily get ‘em (or other varieties like shimeji, king oyster, shiitake, saffron milk caps or pine) from a good grocer (especially Asian ones) or grow-at-home kit and it’d be lightyears better than the supermarket. Pro tip: Char the mushies before pickling for bonus smokiness.

(A brief aside on coconut vinegar before we commence – Coconut vinegar doesn’t taste particularly coconutty. I used the type made by fermenting coconut water (suka ng niyog). Generally, the brown-tinged variety is made from coconut sap (sukang tuba).)

No more ado – here’s my recipe for Filipino Adobo Pickled Mushrooms:

INGREDIENTS
Oyster mushrooms
Coconut vinegar (Filipino brand preferred, like Datu Putti)
Bay leaves
Whole black peppercorns
Small garlic clove, thinly sliced
Non-iodised salt, a pinch

METHOD

  1. Sterilise your jars and lids by placing them on a tray in a cold oven, set to 100ºC (212°F).
  2. Clean your mushrooms – by gently pulling them apart (if joined to a big mushroomy mass), and tearing larger ones in half. Wash them lightly (no gritty gills here), and allow to dry in the sun.
  3. Sear mushrooms – Heat an aluminium or cast iron pan on medium high heat and dry-sear the mushrooms till lightly charred (ie. no oil for max char). Don’t overcrowd the pan, otherwise they’ll stew, so doing this in batches is best. Press down the mushrooms with another pan to get an even sear. Flip and do this for all mushrooms on both sides. Set aside mushrooms. Don’t wash your pan! Add some water and boil on medium while scraping all the smoky char add this water to the water portion of the next step.
  4. Make your pickling brine – Make enough pickling brine to fill your jars. Simmer equal amounts of coconut vinegar and water(add your smoky mushroom pan liquid here) in a small pot.
  5. Take your jars out of the oven with tongs.
  6. Assemble – Add 1-2 bay leaves, 4-6 black peppercorns and 2-3 THIN slices of garlic (these pack a punch) per 200ml jar (scale this up or down depending on the bigness of your jars and your flavour preferences). Add your seared mushrooms to the sterilised jars. Pour over the hot hot brine, leaving 1cm headroom. Run a knife around the inside edge of the jar to release air pockets. Tap the jar a few times and repeat. Add more brine if required and pop a lid on.
  7. Storing – Store in a cool, dark place out of sunlight for at least 2-3 weeks to let the flavours develop. Should keep for a minimum of 1 year. Refrigerate after opening.

This recipe is featured as part of a fermentation community celebration for Sandor Katz’ new book ‘Fermentation Journey’s (published by Chelsea Green). This screened as part of a livestream on October 10. Register here to access the videos that were shown, hosted and curated by Cultures Group. You can see me demo this recipe step by step!
Thank you to chef Ken Fornataro from Cultures group for bringing together the fermentation community! It’s a joy to share and document our recipes, pickles and ferments in honour of Sandor’s own journey and learnings alongside many that I admire and learn from myself.

This Filipino ‘Tomato Ketchup’ is Actually Made From Bananas! 🍌

Yes, it’s bananas! This is the homemade Filipino version of bottled ‘ketchup’, except ours is made from bananas, not tomatoes. This tropical innovation stemmed from a WW2 tomato shortage and is my favourite way to use up overripe bananas and waaaay more versatile than banana bread!

My homemade banana ‘ketchup’ served on a traditional Filipino longsilog plate. The pickle next to it is atchara. Quality gourmet longganisa from Tata Rods.
Sautéing the base aromatics: eschallots, garlic, ginger and tumeric.

I originally tried this recipe served with chicken adobo pies years ago to use leftover adobo. It pairs well with anything you’d use tomato sauce on, and is traditionally eaten with lumpia shanghai (Filipino spring rolls) or tortang talong (whole eggplant omelette). I like it as a snack to dip chicharon (fried pork rinds) in, as the tangy sweetness cuts through the richness.

Pat Nourse & Helen Goh in conversation via Instagram Live for #MFWFOnline

During Ottolenghi Chef Helen Goh’s Melbourne Food and Wine Festival 2020: Online edition chat with Pat Nourse she waxed lyrical about her newfound love of Filipino cuisine. All the Filipino viewers cheered together loudly from home! She noted tortang talong as one of her absolute favourites and slipped in mention of homemade banana catsup being at the top of her ‘to cook’ list. Pat Nourse actually ended up sharing this very recipe in his instagram stories! Next day he got a special delivery from chef John Rivera! See below for Pat’s post and a beautiful show of the Filipino community spirit in Australia.

More modern serving suggestion banana ‘ketchup’ and adobo pies
Put this sauce it anywhere you’d use tomato sauce…like a bacon and egg english muffin!

For best results, use almost-black bananas that you’d usually reserve for banana bread using less ripe ones will cause your sauce to jellify at room temperature. It will still be delicious, but not quite the right texture.


RECIPE

HOMEMADE BANANA CATSUP (BANANA ‘KETCHUP’)

  • 2 very ripe bananas (almost black), mashed till smooth (approx. 1 cup)
  • 2 medium eschallots, finely diced (or 1/2 a small brown onion)
  • 1-2 tablespoon vegetable oil
  • 60ml cane/white vinegar
  • 60ml water
  • 1 tablespoon soy sauce
  • 1 tablespoon palm or brown sugar
  • 4 garlic cloves, finely grated (approx 1 tablespoon)
  • 3cm ginger, finely grated (approx 1 tablespoon)
  • 3cm turmeric, finely grated (approx 1 tablespoon fresh, 1 teaspoon if using ground turmeric)
  • ¼ teaspoon ground allspice
  • 1/2 tablespoon tomato paste
  • optional 1 birdseye chilli, finely sliced (1/4 tsp chilli flakes)

METHOD 

1. Heat oil in a medium non-stick pan on medium heat. Cook the eschallots until translucent. 

2. Add the ginger, garlic, turmeric and all spice to the pan. Cook till spices are fragrant. 

3. Add the tomato paste and cook for a minute, stirring well. Follow with vinegar, soy sauce, sugar, chilli and mashed banana. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken. 

4. Add 60ml of water or more as needed to reach desired consistency. It’s usually best between thick and runny, but it will thicken a bit as it cools. Taste and add extra seasoning to your liking. Take off the heat. Blend with a stick blender to get a smoother texture.

To store, allow sauce to cool and transfer to airtight sterilised jars or containers. Refrigerate for up to 2 weeks. It can be kept longer, but use your own judgement.

Serving suggestions:
Traditional Filipino dishes Tortang talong (eggplant omelette) lumpia shanghai (Filipino spring rolls) any breakfast silogs (rice+meat, I did longsilog further up).
More modern applications As I said…anywhere you’d use tomato sauce! I’ve enjoyed it with steak, roasted veg, on a bacon and egg roll, with marinated tofu and rice…it’s all good! 👌

SAHOG @ Home photo of me with my produce and Filipino Food Movement tee before the Instagram livestream!


This Filipino condiment was presented by me at SAHOG @ Home with Filipino Food Movement – an Instagram Live series by @filipinofoodmovementau featuring their most loved Australian Filipino chefs, cooks and food lovers. Don’t miss the next one! I also prepared burong mangga (pickled green mango) and atchara (pickled green papaya relish). I’ll post my other recipes here with more serving suggestions soon!