Adobo Mushroom Tart

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We weren't sure if we were going to be able to make something for this edition of Weekend Wokking, seeing as it's around the holidays. So, we decided to kill two birds with one stone and make a mushroom dish for our New Year's Eve dinner!

Since our theme for that "starry, starry night" was Philippine food, we instantly thought of the classic adobo. To make it "fancy", we made them as filling for puff pastry shells.


A lot of mushrooms receiving their seasoning liquid.

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As you may know, adobo is the tangy blend of soy sauce, vinegar, bay leaves, garlic and black peppercorns. To prepare the mushrooms, we simply sautéed some garlic, then added pretty much everything else: soy sauce, vinegar -- this time we used coconut vinegar as our regular white vinegar had run out -- black peppercorns, and a couple of dried bay leaves. We left that to simmer until the mushrooms were cooked.


The middle part puffed up even though I docked it!

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Instead of putting the mushrooms on puff pastry dough and baking, I decided to bake the puff pastry separately, to help with our dinner prep. That way, I can make both in advanced. (The mushrooms were made the day before; the puff pastry shells a few hours before the party.)

Then it was jut a matter of assembly a few minutes before the party.

There you go, something very, very simple this time for our Weekend Wokking entry.


eatingclub vancouver adobo posts:
Chicken Adobo
Pork Belly, Two Ways
Adobo Kangkong (Adobo Water Spinach)
Adobo Mushroom Tart
"Chinese Adobo" Clams and Oysters
Chicken Adobo in Coconut Milk (Adobo sa Gata)
Coconut Adobo Halibut Tails (Adobo sa Gata)
Roast Chicken Adobo
Brown-braised Pig's Feet
Adobong Baka (Philippine Beef Adobo)

eatingclub vancouver Weekend Wokking posts:
Ravioli "Caprese": Tomato, Basil, Bocconcini
Eggplant "Clafouti"
Bibingka
Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
Chicken, Broccoli and Cheese w/ Pipián Verde
Adobo Mushroom Tart
Duck and Orange Crêpes with Orange-White Wine Sauce
Almond Eggplant "Bisteeya" (Bastilla)
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Lemon Chamomile Tiramisu
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans
Spinach and Cheese with Puff Pastry, Three Ways

We're submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient.

The host this month is Marija of Palachinka.

If you would like to participate or to see the secret ingredient, check who's hosting next month. Actually, WE are hosting next month! =)

Check out all Weekend Wokking Roundups.