The robust taste of mushrooms bathed in a tantalising blend of soy sauce and coconut cider. Gentle tanginess, earthy flavours and a hint of sweetness come together in a bowl of Mushroom Adobo for your indulgence!


Adjust Servings
600g king oyster mushrooms
4-6 tablespoons Naturel Organic Coconut Cider
5 tablespoons dark soy sauce
4 cloves garlic, minced
2 dried bay leaves
2 tablespoons Naturel Organic Coconut Nectar
200ml water
2 tablespoons oil
Salt, to season
Freshly ground black pepper
White pepper


- Cut the oyster mushrooms into large chunks.
- In a wok or pan, heat the oil on low heat and sauté the garlic slowly. After 3-5 minutes, it should turn light golden-brown.
- Pour in the water, then add the bay leaves, dark soy sauce and Naturel Organic Coconut Nectar. Add the mushroom chunks and bring to a boil.
- Cook for 8-10 minutes, until the mushroom is tender and the sauce has reduced by at least half.
- Season with salt to taste, and add black pepper and white pepper to taste. Add Naturel Organic Coconut Cider, and immediately take it off the heat. Serve it with a warm bowl of rice.