Mushroom Kare Kare

Written By Bobby Guzman

“This one might be better??” 👀

Yeah… I said it —and I know that’s a bold take when it comes to Kare Kare. But here’s what I meant—

This version opens the door for people who usually can’t enjoy it. No shellfish. No peanuts.

So if you’ve ever had to sit out on Kare Kare because of shellfish or peanut allergies… this one’s for you.

We’re still bringing that same energy—fall-off-the-bone oxtail, deep, savory sauce, that creamy, nutty richness…

just built differently with mushroom bagoong, almonds, and almond butter.

Same comfort. Same vibe. Slightly remixed for more people at the table.

And honestly? That just might make it better for some.

 

Ingredients

  • 3 lbs Ox Tail

  • Salt (S)

  • Pepper (P)

  • Large Onion diced

  • Whole Garlic minced

  • 2 Tbsp Achuete (annatto) Powder

  • 2 Tbsp Mushroom Bagoong

  • 1 Tbsp Patis

  • 1/2 c ground almonds

  • 1/2 c almond butter

  • 10 c broth or water

  • Filipino or Chinese eggplant sliced

  • Bok Choy

Instructions

  1. Season the oxtails generously with salt and pepper. In a pressure cooker or heavy pot, sear on all sides until deeply browned and nicely crusted. That color builds the flavor. Remove and set aside.

  2. In the same pot, sauté diced onion and garlic until softened and fragrant.

  3. Stir in achuete (annatto) powder, mushroom bagoong, and patis. Add finely ground almonds and almond butter. Mix until everything starts to come together.

  4. Pour in about 10 cups broth or water. Stir well and bring to a boil so the sauce fully dissolves and smooths out.

  5. Return the oxtails to the pot. Seal and pressure cook on High for about 45 minutes, until the meat is super tender and practically falling off the bone.

  6. While the oxtails cook, prep the vegetables. Slice eggplant and separate bok choy. Lightly oil, season with salt and pepper, then broil or pan-sear until tender with a little char.

  7. To serve, spoon some Kare-Kare gravy onto a plate or sizzling pan. Layer in the oxtails, vegetables, and a scoop of hot white rice.

  8. Finish with extra mushroom bagoong and another generous ladle of gravy over the top.

Rich, nutty, and straight comfort food.

 
Bobby Guzman
Next

Bagoong Fried Rice