stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minSaffrongate Kasama Mushroom
Independent adaptation of a publicly published Tim Flores recipe. Not affiliated with, sponsored by, or endorsed by Tim Flores.
Tim Flores's Saffrongate Kasama Mushroom, from the published recipe.
Ratio
Ingredients
- White Vinegar — 1/4 cup distilled or rice vinegar (60 ml)
- Soy Sauce — 1/4 cup (60 ml)
- Chicken Stock — 1 cup (240 ml)
- Brown Sugar — 3 Tbsp dark (36 g)
- Butter — 2 Tbsp (28 g)
- Garlic — 6 cloves minced
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Saffrongate Kasama Mushroom wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.
Originally published as Kasama Mushroom Adobo Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Eater: 100 Essential Restaurant Recipes (published as “Kasama Mushroom Adobo Sauce”). Full citation lives in Provenance.