Shiitake Mushroom Adobo

Ingredients:

• 110 g dried shiitake mushrooms
• 3 tablespoons neutral-flavored vegetable oil
• 4 cloves garlic, crushed and peeled
• 1 large onion, diced
• 2/3 cup soy sauce
• 1/4 cup granulated sugar or 3 tablespoons agave syrup
• 2 fresh bay leaves or 1 dried bay leaf
• 1/4 cup white distilled vinegar
• Boiled jasmine rice for serving

Preparation:

1. Bring 1 liter of water to a boil. Place the dried mushrooms in a medium heatproof bowl and pour boiling water over them. Cover with a plate and let the mushrooms soak for about 15 minutes. Remove the mushrooms from the liquid, but do not discard the liquid. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove the caps from each mushroom and discard the stems.
2. Heat oil in a large saucepan over medium-high heat. Add the garlic and onion, reduce heat to medium, and cook, stirring constantly, until softened, about 6 minutes.
3. Add the mushrooms and their soaking liquid, soy sauce, sugar or agave syrup, bay leaf, and 1 teaspoon of black pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes.
4. Add vinegar and simmer for about 5 more minutes. Serve with jasmine rice.