Mushroom Adobo with Coconut Rice and Soy-Marinated Quail Eggs

Serves 4-6

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

1lb fable pulled shiitake mushrooms
1/2 cup soy sauce
1/4 cup rice vinegar
2 each bay leaves
2 teaspoons black peppercorn (crushed)
2 teaspoons cane sugar
2 cups water
2 tablespoons olive oil
6 cloves garlic, minced
2 sprigs green onion, thinly sliced for garnish
1 wedge pineapple, sliced and grilled or seared
8 each soy marinated quail eggs
1lb coconut rice

Preparation

1. In a medium saucepan over medium heat, combine and sauté olive oil, garlic, until fragrant.
2. Add soy sauce, rice vinegar, bay leaves, crushed black peppercorn, cane sugar, water, and bring to a simmer.
3. Add fable shiitake mushrooms, simmering on medium heat for 10 minutes or until sauce is reduced.
4. Grill or sear pineapple wedge to release the sugar from the pineapple
5. Serve shiitake mushroom adobo over coconut rice.
6. Garnish with soy marinated egg, grilled pineapple and green onion.
7. Enjoy!

Soy-Marinated Quail Eggs

Serves 4-6

Prep time: 10 minutes
Cook time: Up to 1 hour before

Ingredients

1 quart water, for soft-boiled eggs
8 each quail eggs

Soy Marinade

1/2 cup soy sauce
1/4 cup rice vinegar
2 each bay leaves
2 teaspoons black peppercorn (crushed)
2 teaspoons cane sugar
2 cups water
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon sesame seeds
1 teaspoon red pepper flakes
1 quart water and ice (ice bath)

Preparation

1. In a medium saucepan over medium heat, combine and sauté olive oil, garlic, until fragrant.
2. Add soy sauce, rice vinegar, bay leaves, crushed black peppercorn, cane sugar and water and bring to a simmer.
3. Remove from heat, cool down.
4. In another saucepan over medium heat, bring water to boil. Slowly lower your quail eggs in the boiling water.
5. Set a timer for 2 minutes. Remove from boiling water and shock in the ice bath.

Side Note: depending on how firm you want the yolk to be. The timing begins once you have lowered the egg into boiling water.

• Soft, runny yolk: Boil for 2 minutes.
• Slightly thicker, but still runny yolk: Boil for 2 1/2 minutes.
• Fully cooked: Boil for 4 minutes

6.Peel quail eggs and place them in the soy marinade. Marinated minimum for 2 hours. Option to pre prep overnight.
7.Remove from marinade, cut in halves and serve.

Coconut Rice

Serving: 4 -3-ounce portions

Prep Time: 5 minutes
Cook Time: 60 minutes

Ingredients

2.5 ounces coconut cream
5 ounces white long grain rice
2 teaspoons cane sugar
1/2 teaspoon kosher salt
8 ounces water
1 ounce coconut flakes (toasted, for garnish)

Preparation

1. Toast coconut flakes until golden browned.
2. In a medium sauce pot bring coconut cream to a simmer.
3. Reduce heat to medium low and continue to simmer for 5-10 minutes or until the milk has reduced to a thick paste and has reached a deep golden-brown color. Note to stir often.
4. Add rice, sugar and salt.
5. Raise heat to medium-high, cook while stirring until the rice begins to brown, 3-4 minutes.
6. CAREFULLY add the water, using caution as this will spatter and steam. Stir to combine.
7. Allow water to come up a simmer, then reduce heat to low, cover, and cook for 15 minutes.
8. Turn off heat and allow rice to rest (5-10 minutes) and then serve hot.