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Lion's Mane Mushroom Filipino Adobo

Cooking Time



Serving Count



  • 2 Pounds Lion's Mane Mushrooms
  • 1/2 Cup Soy Sauce
  • 1/4 Cup Cane Vinegar
  • 2 Bay Leaves
  • 2 Teaspoons Black Peppercorn
  • 2 Teaspoons Turbinado Sugar
  • 2 Cups Water
  • 2 Tablespoons Annato Oil
  • 2 Tablespoons Olive Oil
  • 4 Cloves Garlic, minced (for sautéing)
  • 8 Cloves Garlic (for marinade)


Learn how to make a mushroom-based version of Adobo, the classic dish from the Philippines.

  • Sarno sear the mushrooms to make the mushrooms meaty. Check out @dereksarno
  • Reduce the heat to medium, add olive oil, minced garlic, and annato oil, sautéing until fragrant.
  • Combine soy sauce, cane vinegar, bay leaves, black peppercorn, turbinado sugar, water, and 8 cloves of garlic into a pot or pan and bring to a boil.
  • Add seared mushrooms, simmering on medium heat for 30 minutes until sauce is reduced.
  • Serve over rice, enjoy!

Premium Organic Harvest Box

We're excited to offer our Fresh USDA Organic Mushrooms from Smallhold in Los Angeles, CA.

These Lion’s Mane mushrooms are as intriguing as they are appetizing. Soft and spongy, they can be shredded, pressed into steaks, or thrown into soup like dumplings. They’re also a great substitute for crab or lobster meat, so just add them to your favorite seafood recipe to get your savory shellfish fix.

To reduce packaging waste, mushrooms will come wrapped in paper.

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