Quickly rinse your mushrooms in cold running water. Do not soak. Pat dry.

Slice the mushrooms or break apart with your hands. For the large portobello mushrooms, I sliced these into 1” thick pieces.

Heat a large skillet or pan over medium heat. Once hot, add the mushrooms and spread apart on the pan. You may need to do this in batches depending on the size of your pan. Sprinkle some salt over the mushrooms.

Leave the mushrooms untouched until the bottom gets a nice brown or sear around the edges. This will help draw out excess moisture from the mushrooms. Repeat from the other side and the remaining mushrooms.

Once the mushrooms have a nice brown and are seared nicely, transfer these to a bowl or plate.

In the same pan, heat 2-3 tbsp oil. Once hot, add the thinly sliced garlic and cook for 1-2 minutes over medium heat or until almost golden brown. Remove from the heat immediately and place on a plate lined with a paper towel. This is to drain excess oil.

Note: when the garlic is almost golden brown, remove this from the oil immediately because it will continue to cook from the heat.

Do not discard the garlic oil. You can set this aside from the garlic fried rice or for stir-frying later on.

In the same pan, heat the garlic oil or a new batch of neutral oil. Once hot, cook the sinangag.

Remove from the pan.

In the same pan, heat 2 tbsp oil.

Once hot, add the diced shallots. Cook for 30 seconds until translucent and aromatic.

Add the minced garlic and cook for another 30 seconds to 1 minute.

Add the whole pepper corns and more freshly ground pepper. Pour in the soy sauce, veg oyster sauce, sugar, vinegar, and bay leaves (if using).

Add the mushrooms. Mix well into the sauce.

Over medium high heat, pour the vegetable broth.

Leave everything to come to a gentle simmer and leave the mushrooms to cook in the liquid for 10-15 minutes or until the liquid has reduced.

When all the liquid has almost reduced, add 1 tbsp vegan butter and allow that to melt to coat the mushrooms.

Mix well. Once the sauce has reduced, taste the mushrooms and feel free to season with more sugar for sweetness and salt and pepper to taste if desired.

Serve the mushroom adobo over a bowl of garlic rice and then top with the garlic chips. Finish with thinly sliced green onions to garnish.

Enjoy while hot!