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Mushroom adobo

30 min


4 persons




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Mushroom adobo


  • 850 g sliced mushrooms
  • 350 ml Borges balsamic vinegar of Modena
  • 250 ml water
  • Black pepper corns
  • 2 cloves of garlic
  • 2 bay leaves
  • ½ lime
  • Salt
  • 500 ml Borges extra virgin olive oil
  • 2 glass jars, to hold 500 ml each

Balsamic Vinegar of Modena

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boil. 


  2. Step 2

    Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste. 

  3. Step 3

    Drain the mushrooms well and divide them between the two glass jars (half and half). 

  4. Step 4

    Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely. 


  5. Step 5

    Insert a bay leaf into each jar along with some finely sliced lime zest. 

  6. Step 6

    Cover the contents of the jars with the extra virgin olive oil and let them sit for a minimum of 3 days before eating. The mushrooms can be stored for up to 3 months and served either hot or cold. 

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