Mushroom Adobo

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

2 pounds mixed mushrooms, torn or cut into large bite-sized pieces

5 tablespoons coconut oil

2 large shallots, cut into ¼-inch slices

12 cloves garlic, peeled and smashed lightly (the cloves should still remain whole)

add to cart 1 ½ teaspoons whole Aranya Pepper

add to cart 1 teaspoon coarsely ground Aranya Pepper

½ teaspoon powdered Guntur Sannam Chillies

One 14-ounce can full-fat, unsweetened coconut milk

⅓ cup soy sauce

⅓ cup coconut vinegar

6 to 8 whole, fresh bay leaves

Cooked rice, for serving

Directions at diasporaco.com

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