Mushroom Adobo

Preparation

1. Adobo Sauce

   Step 1

   Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don’t walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.

   Step 2

   Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.

   Step 3

   Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.

   Step 4

   Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.

2. Mushrooms and assembly

   Step 5

   Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.

   Step 6

   Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.

   Step 7

   Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using).

   Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.